The New Boston Globe Cookbook: More Than 200 Classic New England Recipes, from Clam Chowder to Pumpkin Pie by Sheryl Julian

  • Rye crackers

    from The New Boston Globe Cookbook: More Than 200 Classic New England Recipes, from Clam Chowder to Pumpkin Pie The New Boston Globe Cookbook by Sheryl Julian

    • Categories: Appetizers / starters; American; Vegetarian
    • Ingredients: rye flour; all-purpose flour; store-cupboard ingredients
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Notes about this book

  • robinorig on January 25, 2010

    I recently got this book and so far have been pleased with the recipes. I've tried the Clam Chowder, the Stuffed Cabbage, I'm eying the Shortbread Slice and Bake... I did make changes in the recipes (I always add my own seasonings, or look at several versions of a recipe and take the best of all or use what I have on hand or what's in season)... so I did change the seasoning in particular in the stuffed cabbage (added lemon & orange zest, added dried cherries, etc). What I like about the recipes so far is how straight forward and clear they are and the food is clean and delicious. I'm adding the book to my FAV listing.

  • jlepke on December 23, 2009

    good banana bread

Notes about Recipes in this book

  • Turkey chili

    • Breadcrumbs on September 09, 2012

      p. 215 One thing I’ve come to expect from chili is a highly seasoned, flavourful dish. This recipe is no exception though the seasoning did need a nudge to suit our tastes. Prep for this dish is quick and easy. At the point the chili was supposed to be done, it was too loose for me with lots of liquid. While the fresh flavours of the vegetables, especially the peppers shone through, I felt the dish was missing something and what it was missing, in my view, was chili powder. To be honest, this is the first chili I’ve made that didn’t call for chili powder. I have a medium hot version from The Spice House and after adding a heaping tbsp I felt all was right in the chili world and the flavours were balanced. I simmered the open pot for an hour before serving. This produced a hearty, flavourful dish that we enjoyed. When we have the leftovers, I’ll add some grated cheese as well. I’d make this again w the changes noted. Photos here: http://chowhound.chow.com/topics/867395#7576000

  • Chicken cacciatore

    • Jane on September 08, 2012

      This is the third unsuccessful recipe I have made from this book (I made the others pre-Notes and I cannot remember what they were). This recipe had far too much sauce for 6 people. It contained 2 cups chicken stock, 1.75 cups port, 28 oz crushed tomatoes and it should have been 0.75 cups balsamic vinegar which I reduced to 0.25 cups given how strong (and expensive) balsamic vinegar is. The sauce was incredibly sweet from the port and I'm sure would have been worse with the full amount of balsamic. This is not a recipe I will be repeating.

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  • ISBN 10 0762749881
  • ISBN 13 9780762749881
  • Linked ISBNs
  • Published Sep 01 2009
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United Kingdom, United States
  • Publisher Globe Pequot
  • Imprint Three Forks Press

Publishers Text

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."

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