The new Boston globe cookbook : more than 200 classic New England recipes, from clam chowder to pumpkin pie

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.

With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook—which was first published in 1948—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, who also provides a new introduction, it features full-color photographs and the addition of ethnic recipes, 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 for the last decade, while staples from earlier editions still remain; recipe adjustments have been made that reduce fat, leavening agents, and flour. There are also more salads and creative options for cooking with vegetables. Since entertaining today is less formal, you’ll also find dishes you can serve to large gatherings, bring to potlucks, or leave to simmer for guests to help themselves.

Some of the recipes have been adapted from restaurant favorites, and yet others come from cooking teachers and caterers. Here are seafood chowders, baked bean dishes, pastas and sauces, simmered meats and vegetables, and mouthwatering cookie-jar cookies. In the past sixty years, many new immigrant groups have settled in Boston, revitalizing the culinary landscape. Thus, you’ll also find breakfast eggs from a Brazilian cook, Vietnamese pot-fried rice, and Greek spinach pie (spanakopita).

In her introduction, Julian looks back at the history of this renowned title as well as the exciting changes that reflect the way we eat today. “Every time you pick up this book,” she writes, “we hope you’ll find recipes that make you want to head for the kitchen and start cooking. We think the best gatherings are at home, where generations of voices can be heard and you can laugh all you want because there’s no one at the next table. And with every meal, you’ll refill your house with the heady aromas of a time gone by.”

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. In a revised and updated edition of classic cookbook, new recipes come from the cooks who have written for the Boston Globe's food pages in recent years, while staple recipes still remain; and recipe adjustments have been made that reduce fat, leavening agents, and flour. Appetizers Soups and chowders Pasta, beans, grains, legumes, and rice Vegetables and side dishes Breakfast and brunch : eggs, muffins, pancakes, and quick breads Salads Seafood Beef, lamb, pork, chicken, and other meats Desserts Metric conversion table. The classic cookbook, now fully updated and revised-with old New England favorites adapted for the modern kitchen, plus ethnic specialties.