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Boston Chef's Table

By Clara Silverstein

Boston Chef's Table Leisure, Home & Garden

Boston Chef's Table

0 - Default Title
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
Product details
Edition:
1
Number of Pages:
240
Release Date:
2007-10-01
Publication Date:
2007-10-01
Publisher:
Globe Pequot Publishing Group Inc
Languages:
Original: English
ISBN10:
0762745142
ISBN13:
9780762745142
Weight:
1129 g
Height:
225 cm
Width:
253 cm
Thickness:
13 cm
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