Stir

Mixing It Up in the Italian Tradition

By Barbara Lynch; Deborah Jones (Photographer); Joanne Smart
(Houghton Mifflin, Hardcover, 9780618576814, 335pp.)

Publication Date: November 2009

List Price: $35.00*
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Description
Although Barbara Lynch was born and raised in South Boston, not Tuscany, many critics believe her food rivals the best of Italy. It has been praised by Bon AppEtit, Food & Wine, and Gourmet, and many more.
Lynch's cuisine is all the more remarkable because it is self-taught. In a story straight out of Good Will Hunting, she grew up in the turbulent projects of "Southie," where petty crime was the only viable way to make a living. But in a home ec class in high school, she discovered her passion. Through a mix of hunger for knowledge, hard work, and raw smarts, she gradually created her own distinctive style of cooking, mining Italian and French classics for ideas and seasoning them with imagination.
The 150 recipes in Stir combine sophistication with practicality. Appetizers like baked tomatoes and cheese and crisp, buttery brioche pizzas. Dozens of the artful pastas Lynch is famous for, such as little lasagnas with chicken meatballs, and potato gnocchi with peas and mushrooms. Lobster rolls with aIoli. Chicken wrapped in prosciutto and stuffed with melting Italian cheese. Creamy vanilla bread pudding with caramel sauce. Accompanied by Lynch's forthright opinions and stunning four-color photographs, these dishes will create a stir on home tables.



About the Author
Barbara Lynch is the James Beard Award-winning chef-owner of Barbara Lynch Gruppo, which includes seven restaurants and food businesses in Boston: No. Nine Park, B & G Oyster, The Butcher Shop, Sportello, Plum, Drink, and Stir.

Alice Medrich is truly a star in the baking world, having won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious Ecole LenOtre in France, and is widely credited with introducing the chocolate truffle to the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking.

She is the author of "Sinfully Easy Delicious Desserts, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, Pure Dessert", and "Chocolate Holidays". Her newest book, Seriously Bitter Sweet, is a complete revision of her 2003 IACP-prize-winning Bittersweet.






NPR
Sunday, Dec 6, 2009

If you're the kind of person who's always believed that a book can teach you to do anything, this year's crop of cookbooks will prove you right. Cooks lacking confidence will find comfort in detailed instructions and comprehensive how-tos. More at NPR.org

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