Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hall (Roadfood Cookbook)

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. Few restaurants can claim a tradition as long and entrenched as Durgin-Park. Founded in 1827, it has had only four owners. Chef Tom Ryan has worked there for ;40 years and leaned how to cook "the Durgin-Park way." Many of the legendary waitresses who display an "attitude" towards the customers have worked at Durgin-Park for their entire careers. Franklin Roosevelt ate ;there when he went to Harvard, Calvin Coolidge was a regular, and Teddy ;Roosevelt satisfied his hearty appetite there, as did his sons. ;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 Roadfooda? Cookbook series is sure to be a ;favorite with people in New England and throughout the country. ;Other books in the series include El Charro Cafe Cookbook, The ;Blue Willow Inn Cookbook, and (coming next January) Louie's Backyard ;Cookbook (from Key West, Florida).Jane Stern is the author of 'Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hall (Roadfood Cookbook)', published 2003 under ISBN 9781401600280 and ISBN 140160028X.