From the Inside Flap
With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook—which was first published in 1948—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, who also provides a new introduction, it features full-color photographs and the addition of ethnic recipes, 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 for the last decade, while staples from earlier editions still remain; recipe adjustments have been made that reduce fat, leavening agents, and flour. There are also more salads and creative options for cooking with vegetables. Since entertaining today is less formal, you’ll also find dishes you can serve to large gatherings, bring to potlucks, or leave to simmer for guests to help themselves.
Some of the recipes have been adapted from restaurant favorites, and yet others come from cooking teachers and caterers. Here are seafood chowders, baked bean dishes, pastas and sauces, simmered meats and vegetables, and mouthwatering cookie-jar cookies. In the past sixty years, many new immigrant groups have settled in Boston, revitalizing the culinary landscape. Thus, you’ll also find breakfast eggs from a Brazilian cook, Vietnamese pot-fried rice, and Greek spinach pie (spanakopita).
In her introduction, Julian looks back at the history of this renowned title as well as the exciting changes that reflect the way we eat today. “Every time you pick up this book,” she writes, “we hope you’ll find recipes that make you want to head for the kitchen and start cooking. We think the best gatherings are at home, where generations of voices can be heard and you can laugh all you want because there’s no one at the next table. And with every meal, you’ll refill your house with the heady aromas of a time gone by.”
From the Back Cover
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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