Boston Chef's Table (The Best In Contemporary Cuisine)

ISBN: 9780762745142
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$24.95
SKU:
9780762745142
Availability:
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Minimum Purchase:
25 units
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Overview

Recipes from the hottest trend-setting restaurants This all-new hardcover cookbook highlights recipes from the best chefs in the Boston area, including Lydia Shire, Jasper White, Todd English, 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 chickpea salad from Tamarind Bay, and gingered sea bass from Skipjack’s. But the 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. The recipes have been customized for home cooks, in chapters organized by appetizers, soups, salads, pasta, seafood, poultry, meat and vegetarian entrees, side dishes, desserts, and a whole chapter on brunch, as served by the Boston Park Plaza and the Four Seasons, among other venerable locales. A beautifully designed layout, extensive headnotes, and sidebars on cooking hints, Boston lore, and foodie secrets add to the more than 100 recipes.*17 million tourists dine at these restaurants each year!*Clear, step-by-step instructions, with color photos, sidebars, glossary, and index

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Product Details

Author:
Clara Silverstein
Series:
Chef's Table
Format:
Hardcover
Pages:
240
Publisher:
Globe Pequot (October 1, 2007)
Language:
English
Audience:
General/trade
ISBN-13:
9780762745142
ISBN-10:
0762745142
Weight:
35oz
Dimensions:
8.5" x 9.75" x 0.5"
Case Pack:
12
File:
-NationalBookNetwork_06032025_P8686094_onix30_Complete-20250603.xml
List Price:
$24.95
As low as:
$13.72
Publisher Identifier:
P-NBN
Discount Code:
B
Pub Discount:
60
Imprint:
Globe Pequot

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