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- Stir (Mixing It Up in the Italian Tradition)
Stir (Mixing It Up in the Italian Tradition)
List Price:
$40.00
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Product Details
Author:
Barbara Lynch, Joanne Smart
Format:
Hardcover
Pages:
352
Publisher:
HarperCollins (November 2, 2009)
Language:
English
ISBN-13:
9780618576814
ISBN-10:
0618576819
Weight:
50.56oz
Case Pack:
10
File:
hc-Metadata_Only_HarperCollins_US_Metadata_20260531051839-20260531.xml
As low as:
$30.80
Dimensions:
9" x 10" x 1.21"
Folder:
hc
List Price:
$40.00
Publisher Identifier:
P-HC
Discount Code:
A
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Harvest
Overview
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 Appétit, 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 aïoli. 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.
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 aïoli. 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.
