Warriors B2G1 Free
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    Lists | May 19, 2015

    Christopher Robinson and Gavin Kovite: IMG Nine Funny Animal Videos That Will Help You Write Your Novel!



    If you thought watching funny animal videos was a bad habit, a time-sink, a distraction from writing your novel, well, you're probably right. But if... Continue »
    1. $18.20 Sale Hardcover add to wish list

      War of the Encyclopaedists

      Christopher Robinson and Gavin Kovite 9781476775425

    spacer
Qualifying orders ship free.
$29.95
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
Available for In-store Pickup
in 7 to 12 days
Qty Store Section
3 Remote Warehouse Cooking and Food- US New England
1 Remote Warehouse Cooking and Food- US New England

More copies of this ISBN

This title in other editions

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

by

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:

350 Recipes from Town and Country, Land and Sea, Hearth and Home of New England.

Synopsis:

A witty, authoritative, and comprehensive celebration of cooking in the New England style with over 350 recipes for soups, salads, appetizers, breads, main courses, vegetables, jams and preserves, and desserts. Brooke Dojny, a native New Englander, has adapted traditional recipes to modern tastes by streamlining cooking methods and adding contemporary ingredients. She has also included such Yankee classics as North End Clams Casino, Wellfleet Oysters on the Half Shell with Mango Mignonette, Hashed Chicken with Dried Cranberries, Maine-Style Molasses Baked Yellow-Eyes, New England Cobb Salad, Shaker Whipped Winter Squash with Cape Cod Cranberries, Wood-Grilled Steak au Poivre with a Vegetable Bouquet, Pan-Seared Venison Steaks with Peppery Beach Plum Sauce, Succulent Braised Chicken Portuguese Style, Little Italy Calamari in Spicy Red Sauce, Grilled Chive-Tarragon Lobster, Reach House Blueberry Cobbler, and Chocolate Bread and Butter Pudding.

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:
Dojny, Brooke
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
Subject:
American - General
Edition Description:
Trade paper
Series:
America Cooks
Publication Date:
20090931
Binding:
HARDCOVER
Language:
English
Illustrations:
2-color
Pages:
672
Dimensions:
9.25 x 7.5 in

Other books you might like

  1. Roots: The Saga of an American Family
    Used Trade Paper $5.95
  2. The Godfather
    Used Mass Market $2.95

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
0 stars - 0 reviews
$29.95 In Stock
Product details 672 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 ,
350 Recipes from Town and Country, Land and Sea, Hearth and Home of New England.
"Synopsis" by ,
A witty, authoritative, and comprehensive celebration of cooking in the New England style with over 350 recipes for soups, salads, appetizers, breads, main courses, vegetables, jams and preserves, and desserts. Brooke Dojny, a native New Englander, has adapted traditional recipes to modern tastes by streamlining cooking methods and adding contemporary ingredients. She has also included such Yankee classics as North End Clams Casino, Wellfleet Oysters on the Half Shell with Mango Mignonette, Hashed Chicken with Dried Cranberries, Maine-Style Molasses Baked Yellow-Eyes, New England Cobb Salad, Shaker Whipped Winter Squash with Cape Cod Cranberries, Wood-Grilled Steak au Poivre with a Vegetable Bouquet, Pan-Seared Venison Steaks with Peppery Beach Plum Sauce, Succulent Braised Chicken Portuguese Style, Little Italy Calamari in Spicy Red Sauce, Grilled Chive-Tarragon Lobster, Reach House Blueberry Cobbler, and Chocolate Bread and Butter Pudding.
"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.
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.