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

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

by Clara Silverstein

Hardcover(First Edition)

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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

ISBN-13: 9780762745142
Publisher: Rowman & Littlefield Publishers, Inc.
Publication date: 10/01/2007
Series: Chef's Table Series
Edition description: First Edition
Pages: 240
Sales rank: 633,694
Product dimensions: 8.50(w) x 9.75(h) x 0.50(d)

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.

Table of Contents

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.

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