New Boston Globe Cookbook More than 200 Classic New England Recipes, From Clam Chowder to Pumpkin Pie
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- Taschenbuch
- eBook ausgewählt
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Form:Einzelkauf Download
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Sprache:Englisch
19,77 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Ja
Family Sharing
Ja
Text-to-Speech
Ja
Erscheinungsdatum
06.11.2012
Verlag
Globe Pequot PublishingSeitenzahl
336 (Printausgabe)
Dateigröße
42196 KB
Auflage
5th Edition
Sprache
Englisch
EAN
9780762757855
The classic cookbook, now fully updated and revised
With The New Boston Globe Cookbook, the beloved Boston Globe Cookbookwhich 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, 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 recipesGreek, Middle Eastern, Asian, and moreas 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 Cookbookwhich 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, 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 recipesGreek, Middle Eastern, Asian, and moreas 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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