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The Boston Chef's Table : The Best in Contemporary Cuisine

The Boston Chef's Table : The Best in Contemporary Cuisine Hardcover - 2007

by Clara Silverstein

  • Used
  • very good
  • Hardcover

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

Globe Pequot Press, The, 2007. Hardcover. Very Good. Disclaimer:May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
Used - Very Good
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Details

  • Title The Boston Chef's Table : The Best in Contemporary Cuisine
  • Author Clara Silverstein
  • Binding Hardcover
  • Edition 1st
  • Condition Used - Very Good
  • Pages 240
  • Volumes 1
  • Language ENG
  • Publisher Globe Pequot Press, The, Guilford, CT
  • Date 2007
  • Illustrated Yes
  • Features Dust Cover, Glossary, Illustrated, Index, Price on Product - Canadian, Table of Contents
  • Bookseller's Inventory # G0762745142I4N00
  • 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.

About the author

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.

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