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Dewey Decimal Number: 641.5974 EAN: 9781401600280 ISBN: 140160028X Label: Thomas Nelson Manufacturer: Thomas Nelson Number Of Items: 1 Number Of Pages: 232 Publication Date: January 01, 2003 Publisher: Thomas Nelson Studio: Thomas Nelson Related Items:
Editorial Review: Product 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). Average Rating:
 Rating: - Exceptional CookbookEvery 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 ... Read More Rating: - Real Yankee CookingI have been going to Durgin Park for the past 40 years and it is always the same. Real down home Yankee Cooking. The food is always great and very fresh. I was told that everything is bought daily and it is obvious by the quality of the food. If you are ever in Fanuiel Hall Market Place in Boston, this is a must to go too. Also, buy the book as there are real great recipes to try and there is also the history of Durgin Park in it. You won't be sorry you did............. Enjoy Rating: - Durgin Park/ Chef Tommy RyanChef Tommy Ryan has been referred by many friends, associates and competitors as truly "The Czar of Yankee Cooking." After reading the book and visiting Durgin Park (as I have many times in the last 20 years) the reader will clearly see Chef Tommy Ryan has a basic principle and that is you must start with quality ingredients. Everything from the meat, fish, poultry, vegetables and deserts comes from the purveyors who sell the very best. After the Chef and his team prepare your meal it's truly a ... Read More 
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