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• | ISBN13: 9780618576814• Condition: New• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction GuaranteedProduct Details: |
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|  Write an online review and share your thoughts with other customers.  Yum Yum!May 27, 2010My wife took out this book from a local library, and made a couple of the dishes. They were absolutely fantastic, and she was sad to return it to the library. Well, this was just before Mothers Day, so it was a hit when I purchased it for her (really for me too).  Barbara Lynch is GreatApr 23, 2010This is a great and simple cookbook that speaks to Ms. Lynch's great food in her restaurants. She will go down in history as one of the great chef's of her time. Stir: Mixing It Up in the Italian TraditionApr 14, 2010My youngest son is THE Cook in our family. I like Italian food and flavors which he seldom makes. When he got it this book, he found a new and wonderful flavor to work and the results have been rave successes! 1 of 1 found the following review helpful: Entertaining, Unpretentious and YummyMar 10, 2010I got this book about a week and a half ago, and I like it so much that I've been lugging it around the house like a security blanket. I bought it in the first place because I ate at one of Lynch's restaurants. It seemed worthwhile to pay for the chance of recreating those gnocchi at home. Lynch is very generous with her most popular recipes - she gives up the secrets to a best-selling bolognese sauce, the gnocchi that every single reviewer of Sportello raves about, and the dish that pretty much made No. 9 Park famous. The recipes run the full cycle of seasonality, and many can be dressed up or down as you like. (Some are harder to dress down, but it seems that the key to dressing a lot of food up is serving it in small containers.) Some of these recipes are very simple. The gorgonzola fondue isn't a whole lot more than melted cheese. The marinara sauce can be thrown together out of kitchen staples in under half an hour. A number of the soups (particularly the white bean and hazelnut and the spicy tomato) look interesting and uncomplicated. Tomato jam and tomato confit are on my experiment list for tomato season. Some of these recipes, by contrast, look like they would take a few hours a day for most of a week for a home cook to construct. Lynch likes olives more than I do, but she's the kind of cook who makes me wonder if maybe I'm just wrong about olives. She uses a lot more fat than I do, but I can see ways to trim it. Best of all, Lynch has a charming willingness to draw back the curtain and expose the machinery of her work to the reader. Some of the recipes come neatly apart into building blocks for other recipes (the chicken soup could be a weekend lunch with whatever vegetables you have on hand thrown in), and she includes a few actual building block recipes (homemade pasta, chicken stock, tomato confit, cooked white beans, homemade ricotta). In many places, you have the option of using store-bought ingredients or making your own. The recipes are easy to follow: the results may look intimidating, but the instructions don't. I think it is unlikely that I will ever make prune-stuffed gnocchi with foie gras sauce, but the chances have increased by an order of magnitude since this time last week, so who knows what will happen. Stir: Mixing It Up in the Italian TraditionFeb 05, 2010The flavors of both South Boston and Italy come to life in Barbara Lynch's first cookbook, //Stir: Mixing It Up In The Italian Tradition//. Lynch, a James Beard Award-winning chef, has crafted a book that includes not only the usual suspects in Italian cuisine, but also some uniquely original recipes, as well. //Stir//'s chapters run the gamut from Starters And Small Bites to From The Sea; Chicken, Duck, And A Goose; and the quintessential A Passion For Pasta. Cleverly named, there are dishes both familiar (Fried Calamari with Spicy Aioli, Gnocchi, a Pappardelle with Tangy Veal Ragu) and exotic (Spiced Prunes, Chicken Meatball Lasagnettes, Poulet Au Pain). None of the recipes are overly complicated, making them appealing to even the modest chef, though Lynch's insistence on making and using fresh pasta dough may intimidate the lesser skilled. Packed with a nice variety of recipes, and including an array of simple but useful tips ("start with the best ingredients," "season well and keep tasting"), Lynch's cookbook is a must-have for anyone looking to impress with their grasp of Italian cooking. Reviewed by Mark Petruska
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Growing up in public housing in a tough neighborhood in Boston, I couldn't afford culinary school. Cookbooks like Waverly Root's The Food of Italy not only taught me about new ingredients and techniques but were an escape. (They also helped me bluff my way through my first cooking job.) Now I get to do what I love best: making people happy by feeding them really delicious food. In Stir, I share my passion and my hard-earned knowledge. And of course, I give you my recipes, which the regulars in my restaurants have been clamoring for over the years. Some are almost embarrassingly easy, like Gorgonzola Fondue, Baked Cheese and Tomatoes, and Slow-Roasted Beef Tenderloin with Thyme. Others are a little more involved but oh-so-worth-it, like Chicken and Vegetable Soup with Caraway Gnocchi. There's plenty of weekday cooking, including Green Bean and Seared Shrimp Salad with Spicy Curry Sauce, which I eat all the time, and Lemony Breaded Chicken Cutlets, which my daughter Marchesa loves. Then there are my pastas, which are my very favorite things, such as Chicken Meatball Lasagnettes (a favorite of Julia Child's) and sauces that pair well with both fresh and dried pasta, such as my signature Bolognese (I share my secret ingredient). All of my recipes are written with the home cook in mind and so are full of the details that make a difference. I hope Stir will inspire you. Enjoy!
based on 11 reviews
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