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The New Boston Globe Cookbook: More Than 200 Classic New England Recipes, from Clam Chowder to Pumpkin Pie

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The New Boston Globe Cookbook: More Than 200 Classic New England Recipes, from Clam Chowder to Pumpkin Pie Cover

 

Synopses & Reviews

Publisher Comments:

With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook—which was first published in 1948—comes back to life in all its glory, now also reflecting the flavors of the twenty-first-century city. Revised and updated by Boston Globe food editor Sheryl Julian, who also provides a new introduction, it features full-color photographs and the addition of ethnic recipes, as well as new twists on old New England favorites.

New recipes come from the cooks who have written for The Boston Globes food pages for the last decade, while staples from earlier editions still remain; recipe adjustments have been made that reduce fat, leavening agents, and flour. There are also more salads and creative options for cooking with vegetables. Since entertaining today is less formal, youll also find dishes you can serve to large gatherings, bring to potlucks, or leave to simmer for guests to help themselves.

Some of the recipes have been adapted from restaurant favorites, and yet others come from cooking teachers and caterers. Here are seafood chowders, baked bean dishes, pastas and sauces, simmered meats and vegetables, and mouthwatering cookie-jar cookies. In the past sixty years, many new immigrant groups have settled in Boston, revitalizing the culinary landscape. Thus, youll also find breakfast eggs from a Brazilian cook, Vietnamese pot-fried rice, and Greek spinach pie (spanakopita).

In her introduction, Julian looks back at the history of this renowned title as well as the exciting changes that reflect the way we eat today. “Every time you pick up this book,” she writes, “we hope youll find recipes that make you want to head for the kitchen and start cooking. We think the best gatherings are at home, where generations of voices can be heard and you can laugh all you want because theres no one at the next table. And with every meal, youll refill your house with the heady aromas of a time gone by.”

Synopsis:

The classic cookbook, now fully updated and revised—with old New England favorites adapted for the modern kitchen, plus ethnic specialties.

Synopsis:

The classic cookbook, now fully updated and revised With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook--which was first published in 1948 and has sold almost 100,000 copies in Globe Pequot Press editions since the 1980s--comes back to life in all its glory, now also reflecting the flavors of the twenty-first-century city. Revised and updated by Boston Globe food editor Sheryl Julian, it features full-color photographs and the addition of ethnic recipes--Greek, Middle Eastern, Asian, and more--as well as new twists on old New England favorites. New recipes come from the cooks who have written for the Boston Globe's food pages in recent years, while staples from earlier editions still remain; and recipe adjustments have been made that reduce fat, leavening agents, and flour. A new introduction looks back at the history of this renowned title as well as the exciting changes that reflect the way we eat today. The recipes range from baked bean dishes and simmered meats and vegetables to Brazilian breakfast eggs and Vietnamese pot-fried rice.

About the Author

Sheryl Julian is the food editor of the Boston Globe, and writes and stylizes a food column in the Boston Globe Magazine. The author of The Way We Cook, she has also been the newspapers award-winning food reporter. 

Product Details

ISBN:
9780762749881
Author:
Julian, Sheryl
Publisher:
Three Forks Press
Compiled:
The Boston Globe
Author:
The Boston Globe
Subject:
Regional & Ethnic - American - New England
Subject:
Cookery, American -- New England style.
Subject:
Cooking and Food-US New England
Subject:
General Cooking
Edition Description:
Fifth
Publication Date:
20090931
Binding:
HARDCOVER
Language:
English
Illustrations:
full-color photos throughout
Pages:
336
Dimensions:
9.25 x 7.5 in

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » New England

The New Boston Globe Cookbook: More Than 200 Classic New England Recipes, from Clam Chowder to Pumpkin Pie Sale Hardcover
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Product details 336 pages Three Forks Press - English 9780762749881 Reviews:
"Synopsis" by ,
The classic cookbook, now fully updated and revised—with old New England favorites adapted for the modern kitchen, plus ethnic specialties.
"Synopsis" by , The classic cookbook, now fully updated and revised With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook--which was first published in 1948 and has sold almost 100,000 copies in Globe Pequot Press editions since the 1980s--comes back to life in all its glory, now also reflecting the flavors of the twenty-first-century city. Revised and updated by Boston Globe food editor Sheryl Julian, it features full-color photographs and the addition of ethnic recipes--Greek, Middle Eastern, Asian, and more--as well as new twists on old New England favorites. New recipes come from the cooks who have written for the Boston Globe's food pages in recent years, while staples from earlier editions still remain; and recipe adjustments have been made that reduce fat, leavening agents, and flour. A new introduction looks back at the history of this renowned title as well as the exciting changes that reflect the way we eat today. The recipes range from baked bean dishes and simmered meats and vegetables to Brazilian breakfast eggs and Vietnamese pot-fried rice.
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