Synopses & Reviews
With The New Boston Globe Cookbook
, the beloved Boston Globe Cook
book—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.”
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.
The classic cookbook, now fully updated and revisedwith old New England favorites adapted for the modern kitchen, plus ethnic specialties.
350 Recipes from Town and Country, Land and Sea, Hearth and Home of New England.
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.
About the Author
Brooke Dojny is the author or co-author of more than a dozen cookbooks, including Dishing Up Maine (Storey 2006), The New England Clam Shack Cookbook, Second Edition (Storey, 2008), and The AMA Family Cookbook, which won the James Beard Award in 1997. Other titles include A Flash in the Pan, Full of Beans, Sunday Suppers, Let's Eat In, and Parties! From 1990 to 2004, Brooke co-authored, with Melanie Barnard, Bon Appand#233;tit's monthly and#8220;Every-Night Cookingand#8221; column. She has written for most of the other major culinary magazines and now writes occasionally for Down East magazine and is a regular columnist for The Portland Press-Herald. Brooke started her culinary career in the 1980s when she worked as a catering directress for Martha Stewart, and then was on the staff of the original COOK'S Magazine. She lives on the coast of Maine, where she can be found hanging out at farmers' markets and clam shacks. Web: Blogger for mainefoodandlifestyle.com