Clara Silverstein

Boston Chef's Table

The Best in Contemporary Cuisine

• Gebundenes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: Globe Pequot Press
• Seitenzahl: 240
• Erscheinungstermin: 1. Oktober 2007
• Englisch
• Abmessung: 253mm x 225mm x 22mm
• Gewicht: 1129g
• ISBN-13: 9780762745142
• ISBN-10: 0762745142
• Artikelnr.: 22696589

Autorenporträt

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.

Inhaltsangabe

Introduction - lays out Boston's culinary history and current landscape
and thensegues right into the recipes! Chapter 1 - is all about appetizers--from eggplant caviar to fried oysters. Chapter 2 - covers soups
including many that use Boston staples in new ways
such as butternut-pumpkin soup and lobster gazpacho. Chapter 3 - Salads that range from Tamarind Bay's chickpea salad with Indian spices to Chez Henri's elegant spinach salad with warm bacon dressing. Chapter 4 - Pastas that reflect Boston's rich North End Italian heritage. Chapter 5 - moves into entree territory
covering seafood
poultry
meat
and vegetarian options. Sweet Basil's polenta and mushroom ragout
Skipjacks' gingered sea bass
and Todd English's take on the traditional lobster roll are among the more than 30 entrees featured here. Chapter 6 - features side dishes
including sweet potato spoonbread and the Union Oyster House's baked beans.Chapter 7 - devoted to desserts such as Prose's maple custard
Maria Merola's Italian cheesecake
and the classic Boston Cream Pie as prepared by the Omni Parker House
where it was created in the 1850s. Chapter 8 - Finally
in a category all its own
comes Brunch
with recipes from some of Boston's most venerable hotels
including the Boston ParkPlaza and the Seaport Hotel.