New Boston Globe Cookbook: More Than 200 Classic New England Recipes, From Clam Chowder To Pumpkin Pie - Tapa dura

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 revised—with old New England favorites adapted for the modern kitchen, plus ethnic specialties When this volume was first published in 1948, it was called The Boston Globe Cook Book for Brides. Where were the grooms? . . . Thank goodness all that has changed. But sixty years later, something about the original book still feels familiar. Those pages celebrated the spirit and tastes of the New England table, as these updated recipes do. You can imagine the fishermen bringing their catch into the docks, growers spreading out their produce at the markets, eager consumers shopping for traditional, hearty fare whose main ingredients have hardly varied in all these decades . . .
But now men are welcome in the kitchen, as are young adults, teenagers, and tots. So this volume is for everyone who wants a flavor of New England, including anyone who has ever rented a cottage on Cape Cod, climbed a mountain in New Hampshire, or driven through western Massachusetts during fall’s glorious leaf-changing season.
—From the Introduction by Sheryl Julian, Food Editor of The Boston Globe  Among the 200+ recipes in The New Boston Globe Cookbook
Breakfast Pie · Ricotta Frittata · Quiche Lorraine · Goat Cheese Croquettes · Broiled Scallops and Bacon · Quick Black Bean Soup with Turkey Sausages · Curried Butternut Squash Soup · Rhode Island Clam Chowder · Lazy Man’s Lasagna · Maple Baked Beans · Vietnamese Pot-fried Rice Succotash ·Turkey Salad with Red Grapes and Green Apple · Creamy Deli-style Tuna Salad
Russian Beet and Potato Salad · Clams with Garlic and Ginger · Seared Scallops with Cider Cream
Pan-seared Steaks with Rosemary Butter · New England Boiled Dinner · Italian-American Meatballs
Hot-milk Cake  · Aunt Selma’s Chocolate Cake with Espresso Glaze|The classic cookbook, now fully updated and revised with old New England favorites adapted for the modern kitchen, plus ethnic specialtiesWhen this volume was first published in 1948, it was called The Boston Globe Cook Book for Brides. Where were the grooms? . . . Thank goodness all that has changed. But sixty years later, something about the original book still feels familiar. Those pages celebrated the spirit and tastes of the New England table, as these updated recipes do. You can imagine the fishermen bringing their catch into the docks, growers spreading out their produce at the markets, eager consumers shopping for traditional, hearty fare whose main ingredients have hardly varied in all these decades . . .
But now men are welcome in the kitchen, as are young adults, teenagers, and tots. So this volume is for everyone who wants a flavor of New England, including anyone who has ever rented a cottage on Cape Cod, climbed a mountain in New Hampshire, or driven through western Massachusetts during fall s glorious leaf-changing season.
From the Introduction by Sheryl Julian, Food Editor of The Boston GlobeAmong the 200+ recipes in The New Boston Globe Cookbook
Breakfast Pie Ricotta Frittata Quiche Lorraine Goat Cheese Croquettes Broiled Scallops and Bacon Quick Black Bean Soup with Turkey Sausages Curried Butternut Squash Soup Rhode Island Clam Chowder Lazy Man s Lasagna Maple Baked Beans Vietnamese Pot-fried Rice Succotash Turkey Salad with Red Grapes and Green Apple Creamy Deli-style Tuna Salad
Russian Beet and Potato Salad Clams with Garlic and Ginger Seared Scallops with Cider Cream
Pan-seared Steaks with Rosemary Butter New England Boiled Dinner Italian-American Meatballs
Hot-milk Cake Aunt Selma s Chocolate Cake with Espresso Glaze