Although Lynch hails from South Boston, not Tuscany, many critics believe her food rivals the best of Italy. The 150 recipes in "Stir" combine sophistication with practicality. Full-color photos throughout.
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Although Lynch hails from South Boston, not Tuscany, many critics believe her food rivals the best of Italy. The 150 recipes in "Stir" combine sophistication with practicality. Full-color photos throughout.
Read Less
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Good. Former Library book. All orders guaranteed and ship within 24 hours. Your purchase supports More Than Words, a nonprofi9780393706468 t job training program for youth, empowering youth to take charge of their lives by taking charge of a business.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Having been to several of Barbara Lynch's restaurants and not really been blown away, I was somewhat skeptical that this book would be any good. Boy was I wrong. An interesting read from cover to cover, I found myself gaining a new respect for Ms. Lynch. I'd known her background, which always impressed me, but never encountered the no-nonsense yet fun personality that comes through in Stir in her restaurants. Though I've only made one recipe so far, I've made it three times as it's so good. It sounds like a no brainer, which is what I thought too before I made it but her "Braised Chicken Thighs with Rosemary and Lemon" is absolutely out of this world. I think it has something to do with her technique about leaving the lid ajar that makes it so phenomenal. I can honestly say that this one recipe is worth the price of the book. The simplicity and honest straightforwardness that comes through as her personality on the page is definitely present in the finished dish. If nothing else comes out as good, I will still treasure this book.
Linda M
Jan 27, 2011
One of the best
Straight forward, well written and recipes that are time tested and worth the time to make
