Clara Silverstein - Böcker

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

Easy-to-follow recipes that will help you craft the most delicious soups you've ever tasted…right in the comfort of your own home!New England Soup Factory soups are like no other soups, and now you can recreate them in your own home. Soups will no longer be the appetizers or side dishes thanks to the delicious and easy-to-follow recipes found in the New England Soup Factory Cookbook.With more than 100+ of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography, get ready to delight all your friends at your next gathering. The collection of soups in the New England Soup Factory Cookbook is both scrumptious and versatile for all occasions.The New England Soup Factory is the legendary Boston-based restaurant offering a mix of soups, salads, and sandwiches so good that it claimed the Best of Boston award four times. Owner Marjorie Druker gives you access to all the ingredients, recipes, and cooking methods that put the New England Soup Factory on the map.The New England Soup Factory Cookbook contains 100+ of Boston's best-tasting traditional and creative soup recipes such as...New England Clam Chowder Wild Mushroom and Barley Soup Curried Crab and Coconut Soup Raspberry-Nectarine Gazpacho Cucumber-Buttermilk Soup  The New England Soup Factory Cookbook also offers recipes perfect for...Holiday parties and family dinners Church potlucks and school get-togethers Work picnics and lunches Tailgating, Super Bowl parties, and any sports event Fall evenings and summer nights Cookouts and pool parties 4th of July, Thanksgiving, Easter, and Christmas  This cookbook is the ideal Christmas or birthday gift for any chef regardless of experience. Don't forget to consider it while you plan your next Thanksgiving or Easter family meal.

This poignant account recalls firsthand the upheaval surrounding court-ordered busing in the early 1970s to achieve school integration. Like many students at the vanguard of this great social experiment, sixth-grader Clara Silverstein was spit on, tripped, and shoved by her new schoolmates. At other times she was shunned altogether. In the conventional imagery of the civil rights era, someone in Silverstein's situation would be black. She was white, however—one of the few white students in her entire school."My story is usually lost in the historical accounts of busing," Silverstein writes. At the predominantly black public schools she attended in Richmond, Virginia, Silverstein dealt daily with the unintended, unforeseen consequences of busing as she also negotiated the typical passions and concerns of young adulthood—all with little direction from her elders, who seemed just as bewildered by the changes around them. When Silverstein developed a crush on a black boy, when yet another of her white schoolmates switched to a private school, when she naively came to class wearing a jacket with a Confederate flag on it, she was mostly on her own to contend with the fallout. Silverstein's father had died when she was seven. Another complication: she was Jewish. As her black schoolmates viewed her through the veil of race, Silverstein gazed back through her private grief and awareness of religious difference.Inspired by her parents' ideals, Silverstein remained in the public schools despite the emotional stakes. "I was lost," she admits. "If I learned nothing else, I did come to understand the scourge of racism." Her achingly honest story, woven with historical details, confronts us with powerful questions about race and the use of our schools to engineer social change.

The Boston Chef’s Table brings over 50 recipes from the best chefs in the Boston area right to your kitchen. These contemporary recipes represent the very best Boston has to offer from Ravioli with Roasted Peaches and Pistachio Pesto to the classic Hot New England Lobster Roll to Boston Cream Pie. Inside you’ll findOver 50 recipes customized for home cooks from longstanding institutions of Boston Savory color photos of recipes and chefs that invented themContact information and profiles on famous chefs and restaurants in BostonSidebars spotlighting the city’s culinary history and ethnic food enclavesEasy yet comprehensive steps to recreate your favorite appetizers, entrees, desserts, and more!