The classic cookbook, now fully updated and revised WithThe New Boston Globe Cookbook, the belovedBoston Globe Cookbookwhich was first published in 1948 and has sold almost 100,000 copies in Globe Pequot Press editions since the 1980scomes back to life in all its glory, but now also reflecting the flavors of the twenty-first-century city.
Revised and updated byBoston Globefood editor Sheryl Julian, it features full-color photographs and the addition of ethnic recipesGreek, Middle Eastern, Asian, and moreas well as new twists on old New England favorites. New recipes come from the cooks who have written for theBoston Globe's food pages in recent years, while staples from earlier editions still remain; and recipe adjustments have been made that reduce fat, leavening agents, and flour. A new introduction looks back at the history of this renowned title as well as the exciting changes that reflect the way we eat today. The recipes range from baked bean dishes and simmered meats and vegetables to Brazilian breakfast eggs and Vietnamese pot-fried rice.
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