About this item
The Boston Chef's Table brings recipes from the best chefs in the Boston area right to your kitchen. Included are favorites from Lydia Shire, Jasper White, Ming Tsai, and Barbara Lynch. Far from being stodgy standards, these contemporary recipes include endive salad from Aquitaine, Olives's lasagna (baked inside a pumpkin!), delectable apple capon ata from Oleana, and ginger ed sea bass from Skipjack's. Traditional favorites are also here, such as the incomparable Italian dishes of the North End, Boston baked beans from Union Oyster House, and Todd English's take on the lobster roll, among others.
Each of the more than 100 recipes has been customized for home cooks. Chapters are devoted to appetizers; soups; salads; pasta, seafood, poultry, meat, and vegetarian entrees; side dishes; and desserts, as well as a chapter devoted to brunch, as served by the Four Seasons, among other venerable locales.
|Publisher:||Three Forks Press|
|Publish Date:||Oct 01, 2007|
|Number of Pages:||240|
|Shipping Weight (in pounds):||2.52|
|Product in Inches (L x W x H):||9.8 x 8.5 x 0.9|
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