| Boston Chef's Table: The Best in Contemporary Cuisine Contributor(s): Silverstein, Clara (Author) |
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ISBN: 0762745142 ISBN-13: 9780762745142 Publisher: Globe Pequot Press OUR PRICE: $22.46 Product Type: Hardcover Published: October 2007 Annotation: 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. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - American - New England - Travel | Food, Lodging & Transportation - Restaurants |
| Dewey: 641.597 |
| Series: Chef's Table |
| Physical Information: 0.88" H x 8.84" W x 9.97" (2.49 lbs) 240 pages |
| Themes: - Cultural Region - New England - Geographic Orientation - Massachusetts - Locality - Boston-Worcester, Mass. |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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 |