Features
Hardcover: 232 pages
Publisher: Thomas Nelson January 1, 2003
Language: English
ISBN-10: 140160028X
ISBN-13: 978-1401600280
Product Dimensions:
9.6 x 7.5 x 0.8 inches
Shipping Weight: 1.5 pounds
Book Description
No restaurant defines Yankee cooking as well as Boston's Durgin-Park. In an atmosphere of clattering dishes, conversation, and sharp-tongued waitresses, it serves its time-hallowed specialties: roast beef that may be the best anywhere, incredible quantities of Boston baked beans, New England boiled dinners, chowder, apple pie, apple pan dowdy, and hot cornbread.
Few restaurants can claim a tradition as long and entrenched as Durgin-Park. Founded in 1827, it has had only four owners. Chef Tom Ryan has worked there for 40 years and leaned how to cook "the Durgin-Park way." Many of the legendary waitresses who display an "attitude" towards the customers have worked at Durgin-Park for their entire careers. Franklin Roosevelt ate there when he went to Harvard, Calvin Coolidge was a regular, and Teddy Roosevelt satisfied his hearty appetite there, as did his sons.
The Durgin-Park Cookbook contains not only Tom Ryan's recipes for his classic New England dishes, but the stories and photos make reading the book like a visit to the Boston landmark. Its history, its traditions, its atmosphere, and its commitment to quality are all described and illustrated. This important addition to the Roadfood Cookbook series is sure to be a favorite with people in New England and throughout the country.
Other books in the series include El Charro Cafe Cookbook, The Blue Willow Inn Cookbook, and (coming next January) Louie's Backyard Cookbook (from Key West, Florida).
About The Author
Reader Reviews
Every now and then you run across an exceptional cookbook. The Durgin-Park Cookbook is one example. It is beautifully laid out with good photos and interesting sidebars full of extra tidbits of history and anecdotes about this Boston institution. Over the past weekend I made three recipes from this cookbook alone. The Corn Bread # 2 recipe was a real keeper. It had a light texture, was moist, and was crispy on the edges. I added my own twist by throwing in finely diced fresh chives and sun-dried tomatoes in olive oil (drained). The chicken wings, marinated and basted with a garlic and ginger sauce, were also quite easy and tasty. As with any cookbook, I always analyze the ingredients and decide if they will be to my taste. For example, if ginger powder is called for, as in the chicken wings recipe in this book, I almost always use fresh ginger. Why not? I keep one-inch length pieces of ginger in the freezer and just take them out whenever a recipe calls for powder or fresh. It's all personal preference of course. I just happen to think ground ginger powder tastes harsh. The Parmesan Potato Rounds recipe was also quite excellent. It is made much like a gratin, but without the heavy cream. Again, it was simple to make and tasted like it took much longer. If you like Parmigiano-Reggiano and potatoes, what's not to like about this recipe? It had a crispy crust on top and soft, perfectly cooked potatoes on the inside. The Sterns have put together some excellent cookbooks over the years and I'd have to say that this is one of my favorites in the Roadfood series. There are recipes for entertaining as well as daily fare. Most of the ingredient lists for the recipes are easily managed without a lot of complicated chopping, dicing, measuring, etc. Hmm, let's see, this weekend maybe I'll make the Stuffed Pork Chops and Onion Casserole or perhaps the Scalloped Tomatoes...
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