Boston Chef's Table: The Best in Contemporary Cuisine - Rilegato

Silverstein, Clara

Rilegato

ISBN 10: 0762745142 ISBN 13: 9780762745142

Casa editrice: Globe Pequot Pr, 2007

Riassunto

Recipes from the hottest trend-setting restaurants
This all-new hardcover cookbook highlights recipes from the best chefs in the Boston area, including Lydia Shire, Jasper White, Todd English, Ming Tsai, and Barbara Lynch. Far from being stodgy standards, these contemporary recipes include endive salad from Aquitaine, Olives's lasagna (baked inside a pumpkin!), delectable chickpea salad from Tamarind Bay, and gingered sea bass from Skipjack's. But the traditional favorites are also here, such as the incomparable Italian dishes of the North End, Boston baked beans from Union Oyster House, and Todd English's take on the lobster roll, among others. The recipes have been customized for home cooks, in chapters organized by appetizers, soups, salads, pasta, seafood, poultry, meat and vegetarian entrees, side dishes, desserts, and a whole chapter on brunch, as served by the Boston Park Plaza and the Four Seasons, among other venerable locales. A beautifully designed layout, extensive headnotes, and sidebars on cooking hints, Boston lore, and foodie secrets add to the more than 100 recipes.
*17 million tourists dine at these restaurants each year!
*Clear, step-by-step instructions, with color photos, sidebars, glossary, and index

Su questo libro

Informazioni sugli autori

Clara Silverstein is a former food writer at the Boston Herald who edited the Here's How column for readers to request recipes from their favorite New England restaurants. The Boston Chef's Table grew out of her interest in working with local chefs. She is a founding member of the Ladies Who Lunch networking and social group for Boston food writers.

She has contributed articles to Runner's World, the Boston Globe, and The Oxford Encyclopedia of Food and Drink in America and is the co-author, with chef Marjorie Druker, of the forthcoming New England Soup Factory Cookbook (Rutledge Hill Press). She is Program Director of the Writers' Center at Chautauqua in western New York. She lives near Boston with her husband and two children.

Clara Silverstein is a former food writer at the Boston Herald who edited the Here's How column for readers to request recipes from their favorite New England restaurants. The Boston Chef's Table grew out of her interest in working with local chefs. She is a founding member of the Ladies Who Lunch networking and social group for Boston food writers.

She has contributed articles to Runner's World, the Boston Globe, and The Oxford Encyclopedia of Food and Drink in America and is the co-author, with chef Marjorie Druker, of the forthcoming New England Soup Factory Cookbook (Rutledge Hill Press). She is Program Director of the Writers' Center at Chautauqua in western New York. She lives near Boston with her husband and two children.

Clara Silverstein is a former food writer at the Boston Herald who edited the Here's How column for readers to request recipes from their favorite New England restaurants. The Boston Chef's Table grew out of her interest in working with local chefs. She is a founding member of the Ladies Who Lunch networking and social group for Boston food writers.

She has contributed articles to Runner's World, the Boston Globe, and The Oxford Encyclopedia of Food and Drink in America and is the co-author, with chef Marjorie Druker, of the forthcoming New England Soup Factory Cookbook (Rutledge Hill Press). She is Program Director of the Writers' Center at Chautauqua in western New York. She lives near Boston with her husband and two children.

Dalla quarta di copertina

The Boston Chef's Table brings recipes from the best chefs in the Boston area right to your kitchen. Included are favorites from Lydia Shire, Jasper White, Ming Tsai, and Barbara Lynch. Far from being stodgy standards, these contemporary recipes include endive salad from Aquitaine, Olives's lasagna (baked inside a pumpkin!), delectable apple caponata from Oleana, and gingered sea bass from Skipjack's. Traditional favorites are also here, such as the incomparable Italian dishes of the North End, Boston baked beans from Union Oyster House, and Todd English's take on the lobster roll, among others.

Each of the more than 100 recipes has been customized for home cooks. Chapters are devoted to appetizers; soups; salads; pasta, seafood, poultry, meat, and vegetarian entrees; side dishes; and desserts, as well as a chapter devoted to brunch, as served by the Four Seasons, among other venerable locales.

Information about the restaurants and chefs, sidebars spotlighting the history of Boston's ethnic food enclaves, and beautiful color photographs make this a book to be savored.

Dettagli dell'edizione

• Editore: Globe Pequot Pr
• Data di pubblicazione: 2007
• Lingua: Inglese
• ISBN 10: 0762745142
• ISBN 13: 9780762745142
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 233
• Contatto del produttore: non disponibile
• Persona responsabile: gpsr@libri.de; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Germania