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New Boston Globe Cookbook: More Than 200 Classic New England Recipes, From Clam Chowder To Pumpkin Pie Hardcover – September 1, 2009
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From the Inside Flap
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
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
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
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
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Top Customer Reviews
Though I love many of the recipes, I'm not sure how "Classic New England" they really are. I grew up in New England and expected to see more recipes that use local ingredients. I'm not sure what makes certain recipes "New England classics;" but, items like macaroons; layered franks, sauerkraut, and potatoes; pulled chicken sandwiches; roast turkey with gravy... do not seem to be purely New England. I'm not sure what recipes I expected, but I definitely wouldn't put this book in the same category as The New England Cookbook: 350 Recipes from Town and Country, Land and Sea, Hearth and Home (America Cooks), which contains more of the old New England staples.
In conclusion, The New Boston Globe Cookbook: More than 200 Classic New England Recipes, From Clam Chowder to Pumpkin Pie contains great recipes that are clear and easy to follow. That said, they don't seem like genuine New England recipes. If you do buy this book you must make the lemon curd.
For New Hampshire cookbooks consider: New Hampshire: From Farm to Kitchen and/or Gadabouts Cookbook and Travel Guide: Woodstock, Quechee, Killington, Hanover, New London
You will love all the recipes in this new book!
Recommend for all!!
Most Recent Customer Reviews
Good classic recipes. Very nicely done. It's the cookbook I have given as a gift as the quintessential current Boston cookbook.Published on September 24, 2013 by robinorig