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.
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 raised in the projects of South Boston, where she 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 restaurants' signature dishes, such as prune-stuffed gnocchi with foie gras sauce and Butcher Shop Bolognese. She offers an ample selection of starters including quick chicken liver p t , gorgonzola fondue, and brioche pizza dough. She also includes hearty and satisfying soups and salads, a substantial section on pasta, side dishes and desserts. Lynch's fish offerings are plentiful, including pan-fried cod with chorizo and clam ragout, and scallop and pureed celery root gratin e. Poultry dishes range from lemony breaded chicken cutlets to spice-rubbed roast goose. Lynch provides helpful tips throughout on everything from celery leaves to segmenting citrus. Lynch will delight fans who have been waiting patiently for this delectable collection.