Stir: Mixing It Up in the Italian Tradition

by Barbara Lynch, Deborah Jones (Photographer), Joanne Smart (Contributor)

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.

Genres: Cookbooks, Food, Cooking, Italian Literature, Nonfiction

357 pages, Kindle Edition

First published January 1, 2009

Reviews

[Nancy Cohen · Rating 5 out of 5]

This is probably biased but then again not. I love Anything Barbara Lynch so it goes with out saying that I drooled over these recipes and descriptives for days.
She is without-a doubt the fiercest but refined chef.

[Laura · Rating 3 out of 5]

a book full of recipes- good if you want a selection of italian dishes

[Julie · Rating 5 out of 5]

Wow, this book has knocked my socks off. I love that there's not a big section at the start talking about ingredients and tools but rather these bits are worked in where they are pertinent to the recipes. The photography is drop dead gorgeous and the recipes are very accessible with most of the ingredients being readily available to the home cook. Plating is artful without being overly pretentious and again, something the home cook could easily do without too much fuss.

[Liz · Rating 4 out of 5]

I bought this for the quick pickle recipe I saw on some TV show. The recipes look very tasty, sophisticated, but also simple enough for home cooking. Win, win, win. Also just the right amount of text and biography for a cookbook. Can't wait to try many many of these dishes!

[Nikki · Rating 4 out of 5]

This was an excellent cookbook. I want to try a ton of the recipes, and it flowed really well with anecdotes, tool and ingredient recommendations, and instructions written into the recipes as opposed to having separate sections for each. Definitely a keeper.

[Elizabeth · Rating 5 out of 5]

This is an amazing cookbook and the chef is a true bostonian! The recipes are easy to follow and taste delicous, enjoy!

[Aunt Cardi · Rating 3 out of 5]

Always interesting but not everything was pleasing

[Mary]

Powell's recommended

[Marla · Rating 5 out of 5]

Try the chicken wrapped in prosciutto...

[Katherine Collins]

Barbara Lynch is kick-a*# in every way. If you are intimidated by gnocchi, I strongly suggest the spicy tomato soup and harvest salad recipes.

[Allison · Rating 5 out of 5]

Cookbooks totally count! Read this from practically cover to cover.