- Hardcover: 352 pages
- Publisher: Houghton Mifflin Harcourt; None edition (Oct 14 2009)
- Language: English
- ISBN-10: 0618576819
- ISBN-13: 978-0618576814
- Product Dimensions: 26.6 x 23.5 x 2.8 cm
- Shipping Weight: 1.4 Kg
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Amazon Bestsellers Rank:
#209,957 in Books (See Top 100 in Books)
- #12 in Books > Cooking, Food & Wine > Regional & International > U.S. Regional > New England
- #38 in Books > Cooking, Food & Wine > Cooking by Ingredient > Pasta
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Product Details |
Product Description
Review
"The core of Stir is the story of a woman who saved herself from a dead-end life with the power of cooking. Any chef who goes from stealing buses to creating some of the best food on the eastern seaboard is someone I always want to hear from. Distinctive dishes, generous spirit, and a genuine cook are all bound up in this wonderful book."
Product Description
The food of Barbara Lynch's Boston restaurants is so beguiling that many critics think it rivals that of Italy. Her pasta, in particular, is considered extraordinary, and has been the subject of prominent features in the New York Times (in a three-part series), gourmet, Food & Wine, and Bon Appetit. A tough kid, she discovered her passion--cooking--in home ec class, which she now credits with saving her life. Through a mix of grit, hunger for knowledge, and raw smarts,she ascended, and was singled out as best new chef by Food & Wine. Her Beacot Hill restaurant, No. Nine Park, was named one of the top 25 in America by Bon Appetit and one of the top 50 by Travel & Leisure. Then she won the cookbook world's top award: a James Beard Award for Best Chef, Northeast. STIR is Lynch's first book. The approximately 150 recipes--from Torn Pasta "Rags" with Spicy Clams to Prosciutto-Wrapped Chicken with Taleggio-- combine primarily Italian food seasoned with a New Englander's practicality, with some French techniques for deepening flavor. Lynch's offers forthright opinions on how she simplifies dishes without sacrificing flavor.
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Customer Reviews
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.5 out of 5 stars (17 customer reviews)
17 of 19 people found the following review helpful
5.0 out of 5 stars
Stir, a welcome addition to my collection, Nov 27 2009
By George G. Gall "beantown teacher" - Published on Amazon.com
This review is from: Stir: Mixing It Up In The Italian Tradition (Hardcover)
I am lucky enough to live two blocks from Barbara Lynch's B&G Oyster, Butcher Shop and her test/demonstration kitchen Stir. I often pop into the Butcher Shop for some of their amazing house made sausages or a pint of their fantastic bolognese sauce, so when I heard that Barbara was writing a cookbook I was excited. Honestly, I was excited but concerned that this might be another restaurant chef sharing overly complicated recipes that don't fit into my busy lifestyle. Opening this beautifully photographed cookbook, I was instantly pleased to see that this was a cookbook for all home cooks.Filled with mouthwatering recipes that are easy to follow, "Stir" turns intimidating foods, such as homemade gnocchi, into approachable, show stopping meals that can be made by just about anyone. One of the most fantastic aspects of this well written book, are the notes Chef Lynch shares regarding preparing the dishes ahead of time. Let's face it, when hosting a dinner party, there is nothing worse than having to slave in the kitchen while the guest are enjoying the cocktails and appetizers that have been prepared. Lynch offers tips on which recipes can be made ahead of time, and how to reheat the dishes so they may be perfectly served.
With wit and a no-nonsense "Southie" undertone, this cook book is destined to be a classic for cooks at any level. The Italian, meets French meets Boston cuisine offers everything from comfort foods to Barbara Lynch's signature Prune Stuffed Gnocchi with foie gras (btw... don't knock it until you've tried it!)
I'm thrilled to have added this cookbook to my collection and look forward to making even more recipes from it. Oh, and I might not need to stop by the Butcher Shop as often, since I now have the recipe for the Bolognese!
18 of 21 people found the following review helpful
5.0 out of 5 stars
Barbara Lynch's accessible and collector's style cookbook!, Oct 14 2009
By Elena K - Published on Amazon.com
This review is from: Stir: Mixing It Up In The Italian Tradition (Hardcover)
We live in Boston and frequent BL's restaurants- this brilliant cookbook includes some of her fabulous accessible recipes that she serves so we can try them at home i.e. bolognese sauce (to die for), poulet en pain, roasted winter squash with maple syrup and sage cream (perfect for Thanksgiving). Besides loving the layout and gorgeous photos, the tidbits and infectious tone from Barbara herself make this both gourmand and down-to-earth reading. I can't wait to curl up in front of a fire and peruse... the most difficult choice will be which recipe to try first!
11 of 12 people found the following review helpful
5.0 out of 5 stars
An impressive and fun cookbook, Nov 11 2009
By Michael A. Duvernois - Published on Amazon.com
This review is from: Stir: Mixing It Up In The Italian Tradition (Hardcover)
The Gorgonzola Fundue was the first thing I made out of the cookbook, though Barbara Lynch's legendary bolognese is coming up soon. The photography in the book is especially good and is what initially caught my eye in the bookstore. But the recipes are well setup for the home kitchen. So many great restaurant cooks and their cookbooks have a difficult transition to the smaller quantities, the lower heats, and the impracticality of whole day cooking in the home kitchen. Aside from the photos and the recipes, the story of cooking as an escape from the projects and poverty via self-taught cooking is an inspiration. Quite a book!
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