Featured Cookbook

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1. Durgin-Park Corn Bread

2. Fried Chicken with Chicken-Fried Biscuits

3. Baked Ham with Sherry Orange Marinade

4. Baked Indian Pudding

Book Description

No restaurant defines Yankee cooking as well as Boston's Durgin-Park. In an atmosphere of clattering dishes, conversation, and sharp-tongued waitresses, it serves its time-hallowed specialties: roast beef that may be the best anywhere, incredible quantities of Boston baked beans, New England boiled dinners, chowder, apple pie, apple pan dowdy, and hot cornbread.

The Durgin-Park Cookbook contains not only Tom Ryan's recipes for his classic New England dishes, but the stories and photos make reading the book like a visit to the Boston landmark. Its history, its traditions, its atmosphere, and its commitment to quality are all described and illustrated. This important addition to the Roadfood™ Cookbook series is sure to be a favorite with people in New England and throughout the country.

... (more)

The Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hall

Authors: Jane Stern, Michael Stern

Date: January 2003

ISBN: 140160028X

Publisher: Rutledge Hill Press

Hardcover

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Thick, yellow squares of corn bread arrive at the table before every Durgin-Park meal. It is grainy and rough-textured, moist and slightly sweet. Sturdy enough to smear with butter, it is also ideal for crumbling onto the top of a dish of baked beans or a bowl of chowder. "The secret is mixing it by hand," Tommy Ryan says. "A machine makes it too fine, and you end up with cake."

Servings: 12 to 14

• 3 cups all-purpose flour

• 2 cups yellow cornmeal

• 3 teaspoons salt

• 3/4 cup sugar

• 8 teaspoons baking powder

• 2 large eggs

• 2 1/2 cups milk

1. Preheat the oven to 375 degrees F.




2. In a large mixing bowl mix the flour, cornmeal, salt, sugar, and baking powder.




3. Beat the eggs and add to the dry ingredients alternately with the milk. Mix by hand; do not use a mixer.




4. Pour the mixture into an 11 x 13-inch baking dish and bake for 35 to 40 minutes. Cut into squares and serve hot.

More From This Book:

1. Durgin-Park Corn Bread

2. Fried Chicken with Chicken-Fried Biscuits

3. Baked Ham with Sherry Orange Marinade

4. Baked Indian Pudding

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