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Stir: Mixing it up in the Italian Tradition

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HC :
352 Pages
Houghton Mifflin Inc.
Pub. Date:
Oct 02, 2009
Color Photographs
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"How a working-class Irish girl from South Boston became a chef with a national reputation is one of those virtually unanswerable nature-vs-nurture questions. But to watch Barbara Lynch as she mixes dough with her hands…is to see a young woman with the soul of an Italian grandmother."
--Mark Bittman, New York Times

The food of Barbara Lynch's Boston restaurants is so beguiling that many critics think it rivals that of Italy. In Stir, the James Beard Award-winning chef shows how to make the robustly flavored dishes that have won her national acclaim. The 150 recipes--from Torn Pasta "Rags" with Spicy Clams to Prosciutto-Wrapped Chicken with Taleggio--combine primarily Italian food season with a New Englander's practicality, with some French techniques for deepening flavor. Lynch offers forthright opinions on how she simplifies dishes without sacrificing flavor. Full-color photographs throughout by Deborah Jones, who has made Thomas Keller's books so successful.

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