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The classic cookbook, now fully updated and revised With The New Boston Globe Cookbook, the beloved Boston Globe Cook book which 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 by Boston Globe food editor Sheryl Julian, it features full-color photographs and the addition of ethnic recipes Greek, Middle Eastern, Asian, and morels 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.
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|Contributed by:||Julian, Sheryl|
|Publisher:||Three Forks Press|
|Publish Date:||Sep 01, 2009|
|Number of Pages:||336|
|Shipping Weight (in pounds):||2.35|
|Product in Inches (L x W x H):||7.75 x 9.5 x 1.25|
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