Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hall

by Stern, Jane; Rau, A. R. P.;... | HC | VeryGood
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Zuletzt aktualisiert am 11. Okt. 2025 04:12:04 MESZAlle Änderungen ansehenAlle Änderungen ansehen

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Hinweise des Verkäufers
“May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend ...
Binding
Hardcover
Weight
1 lbs
Product Group
Book
IsTextBook
No
ISBN
9781401600280
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Nelson Incorporated, Thomas
ISBN-10
140160028X
ISBN-13
9781401600280
eBay Product ID (ePID)
2309875759

Product Key Features

Book Title
Durgin-Park Cookbook : Classic Yankee Cooking in the Shadow of Faneuil Hall
Number of Pages
232 Pages
Language
English
Publication Year
2002
Topic
General, Regional & Ethnic / American / New England
Illustrator
Yes
Genre
Cooking
Author
Michael E. Stern, Jane Stern
Format
Hardcover

Dimensions

Item Height
0.9 in
Item Weight
24.1 Oz
Item Length
9.2 in
Item Width
7.5 in

Additional Product Features

Intended Audience
Trade
LCCN
2002-011873
Dewey Edition
21
Number of Volumes
1 vol.
Dewey Decimal
641.5974
Synopsis
No restaurant defines Yankee cooking as well as Boston's Durgin-Park. In anatmosphere of clattering dishes, conversation, and sharp-tongued waitresses, itserves 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 for40 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 atethere when he went to Harvard, Calvin Coolidge was a regular, and TeddyRoosevelt satisfied his hearty appetite there, as did his sons. The Durgin-Park Cookbook contains not only Tom Ryan's recipes for hisclassic New England dishes, but the stories and photos make reading the booklike a visit to the Boston landmark. Its history, its traditions, itsatmosphere, and its commitment to quality are all described and illustrated.This important addition to the Roadfood(tm) Cookbook series is sure to be afavorite with people in New England and throughout the country. Other books in the series include El Charro Café Cookbook , TheBlue Willow Inn Cookbook , and (coming next January) Louie's BackyardCookbook (from Key West, Florida)., 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).", No restaurant defines Yankee cooking as well as Boston's Durgin-Park. With recipes for classic New England dishes, as well as stories and photos, The Durgin-Park Cookbook is like a visit to the Boston landmark itself.
LC Classification Number
TX715.2.N48S745 2002

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  • Unique Culinary History of Boston

    A Boston restaurant that lasted close to two hundred years encapsulated in a very good book by the authors.

    Bestätigter Kauf: JaZustand: Gebraucht

  • This cookbook is a very nostalgic look back at my youth.

    This is an awesome cookbook and it brings back so many memories of when I actually visited this restaurant as a kid with my father. Of course, when I visited, I an looking forward to make Boston baked beans and Indian pudding just a few of the memories I have of Durgin Park.

    Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: zbkinternational

  • Good old fashioned New England food

    True to its deep roots, Durgin Park was the go-to place for hearty New England comfort food. Had the tour companies done right by the region and supported it, the restaurant would still be in existence. Sadly, we have but the recipes now, which are all easy enough to prepare and heartily satisfying. Rather than being 'dated', they are the very stuff that made this country. This book should be in every newlywed's home.

    Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: awesomebooksusa

  • History and recipes make this a treasure...

    History and recipes make this a treasured book, Christmas Tree Shop memories! Good condition, bran new. Thank you.

    Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: second.sale

  • Classic recipes from a lost Boston legend

    Great history about a great place, now lost to tie, mixed in with some classic recipes and cool old pictures

    Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: gibbecommerce