The Tasha Tudor Cookbook: Recipes and Reminiscences from Corgi Cottage
by Tasha Tudor
from Little, Brown and Company
New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup
by Marjorie Druker
from Thomas Nelson
More than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography.
Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says.
The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . .
- New England Clam Chowder
- Wild Mushroom and Barley Soup
- Curried Crab and Coconut Soup
- Raspberry-Nectarine Gazpacho
- Cucumber-Buttermilk Soup
The Summer Shack Cookbook: The Complete Guide to Shore Food
by Jasper White
from W. W. Norton
The flavors and foods of summer in your kitchen all year long.
Roll up your sleeves; pile up your plate with boiled shrimp, steamed mussels, and fried clams; and enjoy the tastes of summer with New England's premier seafood expert Jasper White, the chef and owner of the four Summer Shack restaurants.
In this collection of over 200 easy-to-make seafood dishes such as Caribbean Callaloo, Lobster Rolls, and Portuguese Fisherman's Stew, along with classics like Fried Chicken and Strawberry Pie, White shows you how to prepare summertime favorites that bring the style, fun, and flavors of the shore to your table all year long—without any fuss. Whether you're entertaining friends for a casual meal or relaxing on a family vacation, you'll find meals that are as simple to make as they are to enjoy. With an illustrated guide to basics like shucking clams, eating lobster, and boning a bluefish, The Summer Shack Cookbook will be transporting even the most landlocked cooks to the shore in no time. 24 pages of color illustrations; 50 drawings.
The North End Italian Cookbook, 5th
by Marguerite DiMino Buonopane
from Globe Pequot
Zagat Boston Restaurants 2008/09: Including Cape Cod, Martha's Vineyard and Nantucket (Zagatsurvey)
from Zagat Survey
At Blanchard's Table: A Trip to the Beach Cookbook
by Melinda Blanchard
from Clarkson Potter
The next best thing to actually living on an island paradise is being able to bring a bit of paradise home. Bob and Melinda Blanchard shared their own “paradise found” in their book A Trip to the Beach, the true story of the couple’s adventures as they escaped civilization to open a restaurant on the Caribbean island of Anguilla. Now in At Blanchard’s Table, the couple extends the celebrated warmth and hospitality of their acclaimed restaurant, and its delicious menu, to our homes. The happy result is a cookbook that’s as much a pleasure to read as it is enjoyable to follow.
Writing with the same humor and charm that made their first book such a success, Bob and Melinda share recipes drawn from their New England roots, their early years in the gourmet food business, and their life in the Caribbean. At Blanchard’s Table is a delectable collection of more than 160 recipes perfect for get-togethers of family and friends, illustrated with glorious photographs that reveal how lucky they are
to have homes in both Vermont and Anguilla.
Although the Blanchards’ restaurant gets rave reviews for the food, Melinda was never trained formally as a chef, so her recipes are for true homemade meals that are appealing and easy. Caribbean-influenced dishes like Calypso Chicken with Lime, Grilled Lobster Anguilla Style, and Jamaican Jerk Shrimp are complemented by New England–inspired fare such as Vermont Cheddar Soup, Balsamic-Glazed Veal Chops, and Vermont Picnic Ham Baked in Dark Beer.
Sections include Casual Starters, Soups, Salads and Dressings, Seafood, Meat, Pasta, Vegetables and Sides, Desserts, and Drinks. Throughout the book, there are dozens of mini-recipes that allow people in a hurry to toss together just a couple of ingredients for a quick and tasty dish. The Blanchards also offer expert cooking tips, as well as more delightful stories about some of their favorite Anguillians.
With simple, eclectic, and flavorful recipes—along with sound cooking advice, charming anecdotes, and the same warmth that made people fall in love with A Trip to the Beach—At Blanchard’s Table is truly a pleasure to cook from and nearly as enchanting as an actual trip to the beach.
In the Kennedy Kitchen: Recipes and Recollections of a Great American Family
by Neil Connolly
from DK ADULT
The famed compound at Hyannisport was the Kennedy family's favorite place to relax, and Rose Kennedy's kitchen was the central gathering place. Everyone--including Jackie Kennedy Onassis, JFK Jr., Caroline Kennedy, Maria Shriver, and Arnold Schwarzenegger--came wandering in the back door to visit Rose. Her chef, Neil Connolly, always made sure there was lobster salad, potato salad, and a platter of roast chicken in the fridge, and in this book, he brings these and other favorites to your home. Included in this cookbook are Kennedy family photos and anecdotes collected personally by Neil.
Here he shares an exclusive recipe from the Kennedy kitchen with us:
Sugar Tuile
These thin, crisp cookies can be cooled flat, but here they are formed into edible cups that can hold ice cream, chocolate mouse, or fresh berries. Note that the cookies are baked in two batches, so that you have time to mold them while they are still warm and soft.
| Makes about 8 cookie cups 1 stick (4 ounces) butter, at room temperature 1/2 cup sugar 1/2 cup all-purpose flour, sifted 6 egg whites 1/2 teaspoon vanilla extract | 1. Preheat the oven at 375 degrees F. Line 2 large baking sheets with parchment paper and draw four circles 5 inches in diameter on each piece of paper. 2. Invert four heatproof, 2-inch-wide glasses or cups on the counter so they are ready when the tuiles come out of the oven. 3. In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the sifted flour, egg whites, and vanilla. Beat until well blended. 4. Spoon the batter into the circles on one baking sheet and spread to the edges with an offset spatula. The batter will be very thin. 5. Bake the tuiles for 5 to 6 minutes, or until the edges become golden brown. 6. Remove from the oven and immediately use a wide spatula to invert each tuile over a glass. Using a mitt, gently press to form into a cup shape. As soon as the tuiles are set, gently lift them off the glasses. 7. Whisk the batter briefly and form the remaining 4 tuiles. Bake and form as directed above. When all the tuile cups are cool and set, store in a covered container until ready for use. |
Nantucket Open-House Cookbook
by Sarah Leah Chase
from Workman Publishing Company
Sarah Leah Chase, co-author of The Silver Palate Good Times Cookbook, knows that summer means long, lazy days of fun and getting together, of throwing the doors open and inviting over everyone you know for the pleasures of good company and good food. Now, cooks everywhere can create more than 250 of the recipes that have drawn hungry visitors and residents to her popular gourmet shop, Que Sera Sarah on Nantucket Island.
The author's eclectic combinations center on the freshest of seafood and produce, and induce hearty summer appetites to indulge in a unique chilled clam chowder, a fresh beachfront salad of Scallops with Orange and Chervil Vinaigrette, savory empanadas and turnovers, or a beautifully grilled bluefish redolent with lavender. Sumptuous meals must end with the proper desserts: an extravagantly rich Chocolate Bombe or a fruit tart glistening with a fortune of fresh raspberries and blueberries.
Complete with just-baked muffins and breads for breakfasts best enjoyed in a huge wicker chair and cool summer drinks for whiling away long afternoons, Nantucket Open-House Cookbook is for anyone who wants to make the most of fair-weather dining all year round.
Over 214,000 copies in print.
The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses
by Brooke Dojny
from Storey Publishing, LLC
Stop any Yankee on the street and ask the name of his or her favorite restaurant, and you'll be directed to a Connecticut clam shack . . . or a Maine lobster pound . . . or a Massachusetts chowder house. In these rustic eateries, you find the freshest seafood prepared according to classic, decades-old, family recipes. Mountains of whole-belly fried clams. Steaming bowls of rich, creamy chowder. Sweet lobster boiled in seawater. Fresh, succulent cod fillets fried golden brown.
In THE NEW ENGLAND CLAM SHACK COOKBOOK, author and native New Englander Brooke Dojny presents traditional New England fare as it is served up in 25 classic seafood eateries. With a little cajoling, Dojny managed to get the owners to reveal their recipes for such Yankee favorites as chowder (clear, red, and white), lobster rolls, fried clams, sweet New England crab, broiled mackerel, and garlicky mussels. Then there are the side dishes: perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. Of course, no book on Yankee cuisine would be complete without a chapter on those famous New England desserts - apple crisp, Indian pudding, wild blueberry pie, whoopie pies, and a whole lot more.
Along the way, Dojny weaves together the history of these restaurants with local lore. She profiles fishermen and cooks. She weighs in on the Great New England Seafood Debates: red chowder vs. white chowder vs. clear chowder; batter-fried clams vs. crumb-fried clams. Scattered throughout the book are sidebars that offer practical advice on how to re-create great New England seafood in your own kitchen: the proper way to clean and shuck clams, the basics of frying fish fillets. THE NEW ENGLAND CLAM SHACK COOKBOOK will make you want to drop what you're doing, grab your car keys, and head for the New England coast.<
The Black Dog Summer on the Vineyard Cookbook
by Joseph Hall
from Little, Brown and Company
The Black Dog Tavern on Martha's Vineyard is a cult classic--and anyone who's eaten there will recognize the distinctive black-lab T-shirt that fans of the restaurant all over the world wear. Now, with The Black Dog Summer on the Vineyard Cookbook, by Elaine Sullivan, those same diners can bring the Dog's savory new New England fare back home as well. The best of these 100-some recipes center around the Black Dog's specialty: breakfast. Aficionados will find such familiar favorites as Eggs in the Grass (poached eggs over asparagus with hollandaise sauce), "M" Go Blue (banana and blueberry pancakes; the name recalls a University of Michigan cheer), and Huey, Louie, Andouille (a pepper, onion, and andouille sausage omelet). The book's step-by-step depiction of omelet preparation is particularly useful, even for veterans; the illustrations for this and other cooking technicalities, like clam opening, are precise and educational. Other standout recipes include Quahog Chowder, Crunchy Pecan Chicken with Lemon Sauce, Caramelized Scallops with Smoked Chili Cream, and Seared Tuna on Watercress Salad. Desserts such as Fudge Bottom Pie, Blueberry Pudding with Lemon Sauce, and Black Dog Ginger Cookies evoke the Black Dog's comfy-cosmo flavor, while scattered pictures and vignettes evoke the restaurant's casual vibe. With a pantry listing and useful cooking tips, this exuberantly designed book is a happy, well-produced effort.
The Black Dog Tavern on Martha's Vineyard is a cult classic--and anyone who's eaten there will recognize the distinctive black-lab T-shirt that fans of the restaurant all over the world wear. Now, with The Black Dog Summer on the Vineyard Cookbook, by Elaine Sullivan, those samediners can bring the Dog's savory new New England fare back home as well. The best of these 100-some recipes center around the Black Dog's specialty: breakfast. Aficionados will find such familiar favorites as Eggs in the Grass (poached eggs over asparagus with hollandaise sauce), "M" Go Blue (banana and blueberry pancakes; the name recalls a University of Michigan cheer), and Huey, Louie, Andouille (a pepper, onion, and andouille sausage omelet). The book's step-by-step depiction of omelet preparation is particularly useful, even for veterans; the illustrations for this and other cooking technicalities, like clam opening, are precise and educational. Other standout recipes include Quahog Chowder, Crunchy Pecan Chicken with Lemon Sauce, Caramelized Scallops with Smoked Chili Cream, and Seared Tuna on Watercress Salad. Desserts such as Fudge Bottom Pie, Blueberry Pudding with Lemon Sauce, and Black Dog Ginger Cookies evoke the Black Dog's comfy-cosmo flavor, while scattered pictures and vignettes evoke the restaurant's casual vibe. With a pantry listing and useful cooking tips, this exuberantly designed book is a happy, well-produced effort.
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