The Boston Chef's Table: The Best in Contemporary Cuisine

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

Clara Silverstein is a former food writer at the Boston Herald who edited the Here's How column for readers to request recipes from their favorite New England restaurants. The Boston Chef's Table grew out of her interest in working with local chefs. She is a founding member of the Ladies Who Lunch networking and social group for Boston food writers.

She has contributed articles to Runner's World, the Boston Globe, and The Oxford Encyclopedia of Food and Drink in America and is the co-author, with chef Marjorie Druker, of the forthcoming New England Soup Factory Cookbook (Rutledge Hill Press). She is Program Director of the Writers' Center at Chautauqua in western New York. She lives near Boston with her husband and two children.