Boston Homegrown with Leigh Belanger
In the past 20 years, regional cuisine-including ours here in New England-has developed apace with the restaurant industry as chefs have introduced ingredients, cooking techniques, and values. Boston’s cuisine and restaurant scene have come a long way since the days when prime rib, chowder, and Parker House rolls reigned. Author Leigh Belanger profiles top chefs and food producers in The Boston Homegrown Cookbook, which illustrates year-round cooking in famed Boston restaurants.
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