Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hall (Roadfood Cookbook) (Hardcover)

~ (Author), Michael Stern (Author) "Long ago, eating chicken was a sign of prosperity and lobster was commoners' food..." (more)
Key Phrases: beef base, separate bowl sift, celery ribs, New England, Tommy Ryan, Faneuil Hall (more...)

Editorial Reviews

Product Description

No restaurant defines Yankee cooking as well as Boston's Durgin-Park. In an atmosphere of clattering dishes, conversation, and sharp-tongued waitresses, it serves its time-hallowed specialties: roast beef that may be the best anywhere, incredible quantities of Boston baked beans, New England boiled dinners, chowder, apple pie, apple pan dowdy, and hot cornbread.

Few restaurants can claim a tradition as long and entrenched as Durgin-Park. Founded in 1827, it has had only four owners. Chef Tom Ryan has worked there for 40 years and leaned how to cook "the Durgin-Park way." Many of the legendary waitresses who display an "attitude" towards the customers have worked at Durgin-Park for their entire careers. Franklin Roosevelt ate there when he went to Harvard, Calvin Coolidge was a regular, and Teddy Roosevelt satisfied his hearty appetite there, as did his sons.

The Durgin-Park Cookbook contains not only Tom Ryan's recipes for his classic New England dishes, but the stories and photos make reading the book like a visit to the Boston landmark. Its history, its traditions, its atmosphere, and its commitment to quality are all described and illustrated. This important addition to the Roadfood™ Cookbook series is sure to be a favorite with people in New England and throughout the country.

Other books in the series include El Charro Café Cookbook, The Blue Willow Inn Cookbook, and (coming next January) Louie's Backyard Cookbook (from Key West, Florida).

Product Details

• Hardcover: 232 pages
• Publisher: Thomas Nelson (January 1, 2003)
• Language: English
• ISBN-10: 140160028X
• ISBN-13: 978-1401600280
• Product Dimensions: 9.6 x 7.5 x 0.8 inches
• Shipping Weight: 1.5 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #348,526 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful:

5.0 out of 5 stars Exceptional Cookbook, September 15, 2004

By	R. D. Waters "rdwaters" (Newton, NC United States) - See all my reviews (REAL NAME)

Every now and then you run across an exceptional cookbook. The Durgin-Park Cookbook is one example. It is beautifully laid out with good photos and interesting sidebars full of extra tidbits of history and anecdotes about this Boston institution.

Over the past weekend I made three recipes from this cookbook alone. The Corn Bread # 2 recipe was a real keeper. It had a light texture, was moist, and was crispy on the edges. I added my own twist by throwing in finely diced fresh chives and sun-dried tomatoes in olive oil (drained).

The chicken wings, marinated and basted with a garlic and ginger sauce, were also quite easy and tasty. As with any cookbook, I always analyze the ingredients and decide if they will be to my taste. For example, if ginger powder is called for, as in the chicken wings recipe in this book, I almost always use fresh ginger. Why not? I keep one-inch length pieces of ginger in the freezer and just take them out whenever a recipe calls for powder or fresh. It's all personal preference of course. I just happen to think ground ginger powder tastes harsh.

The Parmesan Potato Rounds recipe was also quite excellent. It is made much like a gratin, but without the heavy cream. Again, it was simple to make and tasted like it took much longer. If you like Parmigiano-Reggiano and potatoes, what's not to like about this recipe? It had a crispy crust on top and soft, perfectly cooked potatoes on the inside.

The Sterns have put together some excellent cookbooks over the years and I'd have to say that this is one of my favorites in the Roadfood series. There are recipes for entertaining as well as daily fare. Most of the ingredient lists for the recipes are easily managed without a lot of complicated chopping, dicing, measuring, etc.

Hmm, let's see, this weekend maybe I'll make the Stuffed Pork Chops and Onion Casserole or perhaps the Scalloped Tomatoes...

15 of 17 people found the following review helpful:

5.0 out of 5 stars Real Yankee Cooking, January 16, 2003

By A Customer

I have been going to Durgin Park for the past 40 years and it is always the same. Real down home Yankee Cooking. The food is always great and very fresh. I was told that everything is bought daily and it is obvious by the quality of the food. If you are ever in Fanuiel Hall Market Place in Boston, this is a must to go too. Also, buy the book as there are real great recipes to try and there is also the history of Durgin Park in it. You won't be sorry you did............. Enjoy

13 of 17 people found the following review helpful:

5.0 out of 5 stars Durgin Park/ Chef Tommy Ryan, November 21, 2002

By	"almoriarty" (East Falmouth, Massachusetts) - See all my reviews

Chef Tommy Ryan has been referred by many friends, associates and competitors as truly "The Czar of Yankee Cooking." After reading the book and visiting Durgin Park (as I have many times in the last 20 years) the reader will clearly see Chef Tommy Ryan has a basic principle and that is you must start with quality ingredients. Everything from the meat, fish, poultry, vegetables and deserts comes from the purveyors who sell the very best. After the Chef and his team prepare your meal it's truly a culinary masterpiece and this book gives the reader the steps to success in his/her home kitchen.