
Stir
Mixing it Up in the Italian Tradition
Barbara Lynch(Author)
Joanne Smart(Co-Author)
Houghton Mifflin (Publisher)
Published on 1. November 2009
Book
Hardback
352 pages
978-0-618-57681-4 (ISBN)
Description
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.
More details
Language
English
Place of publication
Boston
United States
Product notice
With dust jacket
Illustrations
60 plus 4 colour photographs
Dimensions
Height: 266 mm
Width: 235 mm
Thickness: 28 mm
Weight
1442 gr
ISBN-13
978-0-618-57681-4 (9780618576814)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions

E-Book
02/2019
Mariner Books
€35.49
Available for download
Persons
BARBARA LYNCH is the James Beard Award-winning chef-owner of Barbara Lynch Gruppo, which includes seven restaurants and food businesses in Boston: No. Nine Park, B & G Oyster, The Butcher Shop, Sportello, Plum, Drink, and Stir.