New Boston Globe Cookbook

More Than 200 Classic New England Recipes, From Clam Chowder To Pumpkin Pie

Book Description

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.

About None

For the last 20 years, Sheryl Julian has worked for the Boston Globe, writing and styling a food column in the Boston Globe Magazine. She has also been the food reporter at the newspaper, writing about people in the food business, trends, agriculture, and good cooks, winning several awards. Two years ago, she became food editor and now oversees the Wednesday food section. She also teaches food writing at Boston University.