The Boston Chef's Table

The Boston Chef’s Table brings recipes from the best chefs in the Boston area right to your kitche. Included are favorites from Lydia Shire, Joanne Chang, Jody Adams, and more. Far from being standard, contemporary recipes represent the very best Boston has to offer, from Roasted Pear and Goat Cheese Salad to Swordfish with Apple Caponata to the classic Hot New England Lobster Roll.
Inside you’ll find:

• 50+ recipes customized for home cooks from longstanding Boston institutions
• Savory color photos of recipes and the chefs who invented them
• Contact information and profiles on famous chefs and restaurants in Boston
• Sidebars spotlighting the city’s culinary history and ethnic food enclaves

Clara Silverstein is a former food writer at the Boston Herald who has contributed articles to the Boston Globe and The Oxford Encyclopedia of Food and Drink in America and is coauthor of the New England Soup Factory Cookbook. The author of five additional books, she has taught writing at Grubstreet and presented food history talks around New England. She lives near Boston with her husband.

• Hardcover
• Publication date: June 2025
• 208 pages
• 8" x .85" x 10"