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 AppActit, Food a Wine, and Gourmet, and many more. Lynchas 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 aSouthie, a 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 aAmoli. Chicken wrapped in prosciutto and stuffed with melting Italian cheese. Creamy vanilla bread pudding with caramel sauce. Accompanied by Lynchas forthright opinions and stunning four-color photographs, these dishes will create a stir on home tables.... HORS Da#39;OEUVRES Ham and Cheese Puff-Pastry Bites with Honey Mustard Think ofthe best grilled cheese youa#39;ve ever had. ... I make myown honey mustard (a simple endeavor) because I am a control freak. ... TO MAKE THE HAM AND CHEESE BITES: Heat the oven to 375AdF. Line abaking sheet with parchment paper.
|Publisher||:||Houghton Mifflin Harcourt - 2009-11-02|