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The Boston Chef's Table: The Best in Contemporary Cuisine Hardcover - 2008
by Silverstein, Clara
- Used
- Hardcover
- first
This all-new cookbook highlights more than 100 recipes from the best chefs in the Boston area, including Lydia Shire, Jasper White, Todd English, Ming Tsai, and Barbara Lynch.
Description
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Details
- Title The Boston Chef's Table: The Best in Contemporary Cuisine
- Author Silverstein, Clara
- Illustrator Profusely illustrated
- Binding Hardcover
- Edition 1st
- Condition Used - Fine copy in fine dust jacket
- Pages 240
- Volumes 1
- Language ENG
- Publisher Three Forks, Guilford, CT
- Date 2008
- Illustrated Yes
- Features Dust Cover, Glossary, Illustrated, Index, Price on Product - Canadian, Table of Contents
- Bookseller's Inventory # BOOKS077730I
- ISBN 9780762745142 / 0762745142
- Weight 2.49 lbs (1.13 kg)
- Dimensions 9.97 x 8.84 x 0.88 in (25.32 x 22.45 x 2.24 cm)
-
Themes
- Cultural Region: New England
- Geographic Orientation: Massachusetts
- Locality: Boston-Worcester, Mass.
- Library of Congress subjects Cookery, American - New England style, Cookery - Massachusetts - Boston
- Dewey Decimal Code 641.597
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From the rear cover
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.
