Stir: Mixing It Up in the Italian Tradition
Barbara Lynch. Houghton, $35 (352p) ISBN 978-0-618-57681-4
James Beard Award-winning Lynch, chef-owner of Boston’s famed No. 9 Park and several other notable restaurants, delivers her much-anticipated first cookbook. An unlikely cook who was raised in the projects of South Boston and subsisted solely on processed foods, Lynch was introduced to cooking by her high school home economics teacher and was smitten. Since then, she’s mastered her art, and the results are evident in this gorgeous, mouth-watering book which includes her eponymous restaurant signature dishes including prune-stuffed gnocchi with foie gras sauce and Butcher Shop Bolognese. She offers an ample selection of starters including quick chicken liver pâté, gorgonzola fondue, and brioche pizza dough. She also includes hearty and satisfying soups and salads and a substantial section on pasta. Her fish offerings are plentiful including pan-fried cod with chorizo and clam ragout and scallop and pureed celery root gratinée. Poultry offerings range from lemony breaded chicken cutlets to spice-rubbed roast goose. She also includes tasty meat recipes, appealing side dishes, and tantalizing desserts. Lynch provides helpful tips throughout on everything from using celery leaves to segmenting citrus. Lynch will delight her fans who have been waiting patiently for this delectable collection. (Nov.)