The classic cookbook, now fully updated and revised
With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook—which was first published in 1948 and has sold almost 100,000 copies in Globe Pequot Press editions since the 1980s—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, it features full-color photographs and the addition of ethnic recipes—Greek, Middle Eastern, Asian, and more—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 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.
Sheryl Julian is the food editor of the Boston Globe, and writes and stylizes a food column in the Boston Globe Magazine. The author of The Way We Cook, she has also been the newspaper’s award-winning food reporter.
The addition of some ethnic recipes -- Greek, Middle Eastern, and Asian -- to reflect who is living in Boston today, as well as some new twists on old favorites.
Recipe adjustments have been made that reduce fat, leavening agents, and flour in the recipes, which is what people want (and what their doctors have told them they need).
New introduction to reflect how people on the go really cook for their families, and how this volume will help them.