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WORK TITLE: Out of Line
WORK NOTES:
PSEUDONYM(S):
BIRTHDATE: 3/19/1964
WEBSITE: http://www.barbaralynch.com/
CITY:
STATE:
COUNTRY:
NATIONALITY:
http://www.barbaralynch.com/out-of-line/ * https://en.wikipedia.org/wiki/Barbara_Lynch_(restaurateur)
RESEARCHER NOTES:
LC control no.: no2006054774
LCCN Permalink: https://lccn.loc.gov/no2006054774
HEADING: Lynch, Barbara, 1964-
000 00488nz a2200133n 450
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008 060525n| acannaabn |n aaa c
010 __ |a no2006054774
035 __ |a (OCoLC)oca06951797
040 __ |a CU-A |b eng |c CU-A
100 1_ |a Lynch, Barbara, |d 1964-
670 __ |a Amuse bouche : a chef’s tale [VR] 2000 : |b container (Chef Barbara Lynch)
670 __ |a Nation’s Restaurant News, Oct 13, 1997 |b (Barbara Lynch … executive chef-owner, No. 9 Park, Boston, b. March 19, 1964)
PERSONAL
Born March 19, 1964, in Boston, MA; previously married; children: one daughter.
ADDRESS
CAREER
Restaurateur and writer. Barbara Lynch Gruppo, Boston, MA, owner, 1998—. Previously worked with chef and restaurateur Todd English, beginning 1989; and as the executive chef at the trattoria Galleria Italiana.
MEMBER:Women Chefs & Restaurateurs, Les Maîtres Cuisiniers, Relais & Châteaux, Ment’Or Culinary Council.
AWARDS:Food & Wine’s “Ten Best New Chefs in America” award, Food & Wine; James Beard Foundation awards, 2003, for best chef in the Northeast, 2012, for outstanding wine program, 2013, for who’s who of food & beverage in America, and 2014, for Outstanding Restaurateur; Amelia Earhart Award, 2009; Gourmand Award for Best Chef Cookbook in the USA, 2009, for Stir.
WRITINGS
SIDELIGHTS
Barbara Lynch, a restaurateur based in Boston, Massachusetts, is the only female North American grand chef with Relais & Châteaux, a worldwide association of some 500 members. Her company, the Barbara Lynch Gruppo, oversees several restaurants, including Menton, No. 9 Park, B&G Oysters, the Butcher Shop, Stir, Drink, and Sportello. Lynch, who grew up in South Boston, became interested in the restaurant business as a teenager working in a kitchen job. A high-school home-economics teacher inspired her to become a chef. Lynch, who never graduated from high school and grew up eating processed foods, opened her first restaurant in Boston in 1998. Since then she has grown her restaurant business into a company that grosses about twenty million dollars each year.
Lynch is also an author. She wrote her first book, Stir: Mixing It Up in the Italian Tradition, with Joanne Smart. The award-winning cookbook was called a “delectable collection” by a Publishers Weekly contributor. Lynch next wrote a memoir, Out of Line: A Life of Playing with Fire, which chronicles her rise from a youth in the tough South Boston neighborhood to respected culinary star.
One of seven children of a single, working mother whose husband died from alcoholism, Lynch grew up in a housing project and developed a reputation for petty theft and doing drugs. Lynch acknowledges her wayward youth in her memoir. For example, she writes that she and her friends traveled to Bermuda on weekends via stolen credit cards. In an interview with Monica Burton for the Eater website, Lynch confessed: “We would siphon gas from mopeds. I would probably have to do some sort of stint in a liquor store, and my friends would just walk out with tons of liquor for a booze cruise.” Lynch also recounts how she was once abducted and raped as a child.
Despite her wayward, often difficult youth, Lynch credits her time in the “Southie” neighborhood, best known outside of Boston as the headquarters for the notorious criminal Whitey Bulger, with helping her get into the restaurant business. According to Lynch, it gave her the confidence to bluff her way into her first professional job as a chef. Writing in the prologue to Out of Line, Lynch notes: “I’ve never left Southie, and I can’t: Southie is in me, in my … make me, prove-it attitude; in my wicked foul mouth, accent bursting out if I don’t control it. Its rhythms stoke my fierce stamina and drive, my sense of honor, the ironclad allegiance of my lifelong friendships.”
After going over her youth, Lynch details her rise in as a chef and a restaurateur. In the process, she writes about her heroes and meetings with such noted chefs as the late Julia Child. In addition to specifics about her career, Lynch relates how she fought and helped change what was a misogynistic fine-cooking world in which women often faced abuse.
Lynch also writes about her personal life beyond her days as a juvenile delinquent who never got caught. Lynch married a much older man and had a daughter, but she writes that she did not spend as much time with her daughter as she should have as she was devoted to her career. Eventually, Lynch “had an epiphany about her sexuality,” as noted by a Kirkus Reviews contributor. Lynch also discusses her time as an alcoholic and how she went into a rehabilitation center for treatment, and the near-death experience she had during a surgery. In addition to telling her personal story, the book includes ten pages of recipes.
Out of Line “is a candid telling of how a devil-may-care attitude gave rise to one of the most powerful female restaurateurs in the country today,” wrote Kelly Blewett in BookPage. Noting that Lynch does not hesitate to detail difficult aspects of her life, a Publishers Weekly contributor went on to remark that even “the broad strokes of Lynch’s life are as fascinating as they are unique.”
BIOCRIT
PERIODICALS
BookPage, April, 2017, Kelly Blewett, review of Out of Line: A Life of Playing with Fire, p. 26.
Kirkus Reviews, March 1, 2017, review of Out of Line.
Publishers Weekly, November 16, 2009, “Lifestyle,” p. 50; March 6, 2017, review of Out of Line, p. 53.
ONLINE
Barbara Lynch Website, http://www.barbaralynch.com (November 8, 2017).
Eater, https://www.eater.com/ (April 24, 2017), Monica Burton, “The Boston Chef and Time 100 Honoree Shares Her Secrets.”
Menton Boston Website, http://www.mentonboston.com/ (November 8, 2017), author profile.
Publishers Weekly Online, https://www.publishersweekly.com/ (November 9, 2009), review of Stir: Mixing It Up in the Italian Tradition.
Barbara Lynch (restaurateur)
From Wikipedia, the free encyclopedia
Barbara Lynch
Born South Boston, Massachusetts
Culinary career
Current restaurant(s)[show]
Award(s) won[show]
Barbara Lynch is a restaurateur. In 2014 she was the second woman to be awarded the James Beard Foundation Award for Outstanding Restaurateur, which honors "a working restaurateur who sets high national standards in restaurant operations and ownership."[1][2] The Barbara Lynch Gruppo includes the Boston restaurants No. 9 Park, B&G Oysters, and Menton (named in March 2014 one of the Top 10 Foodie Spots In Boston by USA Today).[3]
Contents [hide]
1 Early life
2 Career
3 Awards and honors
4 References
5 External links
Early life[edit]
Lynch grew up in South Boston during the era of forced busing. It was her first kitchen job as a teenager and inspiration from a home economics teacher that led her to choose a career as a chef.[4] Lynch did not complete high school.[5][6]
Career[edit]
Lynch worked with Todd English (starting in 1989) [2] for several years before leaving to tour Italy. When she returned to Boston, she was appointed Executive chef at the trattoria Galleria Italiana, and subsequently won Food & Wine's “Ten Best New Chefs in America” award.[4]
In 1998, she opened her first restaurant, No. 9 Park, near the Boston Common and Massachusetts State House.
Her business Barbara Lynch Gruppo now has 220 employees and grosses about $20 million annually. She oversees a catering company and several popular restaurants: No. 9 Park (a Brahmin Beacon Hill standard), Sportello (a date-night pasta place), Drink (a craft-cocktail bar), B&G Oysters (a seafood joint), the Butcher Shop (a meat counter and cafe), Menton (a fine-dining establishment) and Stir (an open demonstration kitchen where she offers classes).[2]
Lynch also dedicates time and resources to several neighborhood organizations around Boston. An initiative by Lynch and her employees in 2011 promoted healthy and sustainable eating habits in at-risk schools in Boston.[4]
Awards and honors[edit]
Besides the aforementioned Outstanding Restaurateur award, she has won James Beard Awards for who’s who of food & beverage in America in 2013, the award for outstanding wine program (No. 9 Park) in 2012, and best chef in the Northeast (No. 9 Park) in 2003.[1][7]
After opening No. 9 Park, Lynch's restaurant was named one of the “Top 25 New Restaurants in America” by Bon Appétit and “Best New Restaurant” by Food & Wine.[4]
She is the sole female Relais & Châteaux grand chef in North America.[2]
In 2009, she won the Amelia Earhart Award.[8]
Her first cookbook, Stir: Mixing It Up in The Italian Tradition, received a Gourmand Award for Best Chef Cookbook in the USA in 2009.[8] Lynch made the 2017 Time magazine's "Top 100 Most Influential People of the Year." In April 2017, Lynch released a memoir titled "Out of Line, A Life playing with Fire," in the memoir Lynch opens up about her personal life.[9]
References[edit]
^ Jump up to: a b Emily Wright (May 6, 2014). "Boston Chefs Barbara Lynch, Jamie Bissonnette Win James Beard Awards". Boston.com.
^ Jump up to: a b c d Marnie Hanel (March 28, 2014). "A Woman's Place is Running the Kitchen". The New York Times.
Jump up ^ Fran Golden (10 March 2014). "10 best foodie spots in Boston". USA Today.
^ Jump up to: a b c d MemberClicks Admin. "Barbara Lynch bio". WEST.
Jump up ^ http://elitedaily.com/news/business/100-top-entrepreneurs-succeeded-college-degree/
Jump up ^ http://www.businessinsider.com/top-100-entrepreneurs-who-made-millions-without-a-college-degree-2011-1
Jump up ^ "Awards Search". jamesbeard.org. Archived from the original on 2014-11-02.
^ Jump up to: a b "Barbara Lynch". MA Conference for Women.
Jump up ^ Livingstone, Nina. "Tasting Maine with Barbara Lynch". Portland Monthly. Portland Magazine. Retrieved 13 July 2017.
External links[edit]
How I Did It: Famous Chef Barbara Lynch of Barbara Lynch Gruppo and No. 9 Park | Inc.com
After South Boston, a Restaurant Was Easy
Categories: American women chief executivesAmerican chief executives of food industry companiesAmerican chefsAmerican restaurateursBusinesspeople from BostonLiving peopleWomen cookbook writers
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NEWS
How Barbara Lynch Built Her Restaurant Empire
1
The Boston chef and Time 100 honoree shares her secrets
by Monica Burton Apr 24, 2017, 10:02am EDT
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Photo: Michael Prince
Barbara Lynch is the key player on the Boston restaurant scene. The 2014 James Beard Outstanding Restaurateur has eight restaurants in her home city, including a collaboration with Eataly Boston, and recently published a memoir, Out of Line, in which she details how she rose from a poor childhood in South Boston to become a major figure in the restaurant world. Just last week, she was named one of Time magazine’s 100 most influential people of the year.
The Boston chef and restaurateur recently stopped by the Eater Upsell to chat with hosts Helen Rosner and Greg Morabito, where she revealed some surprising insights into how she operates her business, and more:
1. Lynch’s Boston restaurant empire grew like a chain of gas stations.
She never meant to head up eight restaurants, but 20 years ago, when she says Boston didn’t have any great oyster bars, butcher shops, or Italian restaurants outside of the North End, she saw an opportunity. “It’s like the gas station effect. If you have more gas stations, then more people will come to fill up gas,” she says.
Lynch chose the locations for her restaurants carefully. “I had to create a destination because you don’t want to pay a lot of rent,” she says. She considers herself a “pioneer” on Congress Street, where her restaurants Sportello, Menton, and cocktail bar Drink are located, and says that if she had put just one restaurant in that neighborhood, it would be closed by now. Three restaurants, though, creates a destination-worthy mini empire.
However, don’t expect her to put down mini empires outside of Boston anytime soon. “I love being part of my community, and I have to have a purpose, and my restaurants have a purpose so I don’t feel comfortable going into anyone else’s city without having a good purpose.”
2. She has an unusual menu-writing process.
She still writes the menus at her restaurants, and, unlike many other chefs, Lynch takes the inspiration for every dish from the wines longtime wine director Cat Silirie is interested in showcasing, not the other way around. “I’m not like every restaurant. That’s my secret to success,” she says.
Once she decides on the elements of a dish, she paints it to get a better sense of how it will look on the plate. “You can have a sketch, but no matter what the first time you’re designing a dish, it’s still not going to come out the way you wanted because the colors are going to change,” she says. “It’s nice to paint and say, ‘Hm, it might not look right,’ so switch an ingredient, add lemon zest, something like that.” She then takes a picture of the completed painting with her phone, and sends it off to the kitchen.
Sportello/Facebook
3. Lynch hires for passion over experience.
When it comes to hiring in her kitchens, Lynch says she “[likes] to get them young and passionate.” Young, because she hates cleaning up bad habits, like sloppiness. Passion, though, is most important. “I can’t teach you passion, but I can teach you how to cook.”
Lynch learned how not to run a restaurant group from former boss Todd English, who she says threw a glass Coke bottle at her when she announced she would be leaving her post as sous chef of Figs. (Lynch has made this claim before; English denies it.) Her approach: “Treat your people with dignity and set them up for success. You want them to leave and you want them to be brilliant when they leave.”
4. There’s one tool she never allows in her kitchens.
Using tongs is Lynch’s most loathed bad habit, and she forbids the tool in her kitchens. “When I was on the line, I remember dirty chef pants with slimey tongs in the back pocket,” she says. She recounts that the cooks would also put tongs on the oven door, only to have them get smashed when the oven door opened. “It just freaks me out,” she says. Her staff makes do with spoons and a long, two-pronged fork.
5. Lynch doesn’t particularly like Dunkin’ Donuts coffee.
Although she may be the restaurant figure most associated with Boston, Lynch doesn’t love Dunkin’ Donuts. She doesn’t go to “Dunkies” often, but when there, she’d order a buttercrunch cruller over the coffee that’s, stereotypically, a favorite of Massachusetts residents.
Bonus: She had a few “crafty” ways to make money in her youth.
Every weekend we would go to Bermuda on stolen credit cards. We were flying on People Express, but they would [charge] the card up in the air, and then in order to get back from Bermuda, we would steal another card. We would siphon gas from mopeds. I would probably have to do some sort of stint in a liquor store, and my friends would just walk out with tons of liquor for a booze cruise. It was crazy.
Hear the complete interview with Barbara Lynch below, as she chats with hosts Helen Rosner and Greg Morabito about educating home cooks, the best Italian pasta names, and that time she stole a city bus. Subscribe to the Eater Upsell on iTunes, or listen on Soundcloud. You can also get the entire archive of episodes right here on Eater.
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Barbara Lynch
chef/owner, barbara lynch gruppo
Barbara Lynch--23-Edit copy.jpg
James Beard Award-winner and Relais & Châteaux Grand Chef Barbara Lynch is regarded as one of the world's leading chefs and restaurateurs.
While growing up in South Boston, Barbara, at the age of 13, got her first kitchen job cooking at a local rectory. It was in high school, however, that an influential home economics teacher and a job working with Chef Mario Bonello at Boston’s esteemed St. Botolph Club piqued her interest in one day becoming a professional chef. During her early twenties, Barbara worked under some of Boston’s greatest culinary talents. After working with Todd English for several years at Michela’s and Olives, Barbara traveled to Italy where she learned about the country’s cuisine firsthand from local women. She returned to Boston and became the executive chef at Galleria Italiana, bringing national acclaim to the tiny trattoria when she captured Food & Wine's “Ten Best New Chefs in America” award.
In 1998, Barbara opened a restaurant of her own, No. 9 Park, in Boston’s Beacon Hill neighborhood. The restaurant immediately received rave reviews from publications around the country and was named one of the “Top 25 New Restaurants in America” by Bon Appétit and “Best New Restaurant” by Food & Wine.
Barbara expanded her presence in Boston by opening two restaurants in the South End in 2003: B&G Oysters, serving pristine oysters and New England classics, and The Butcher Shop, a wine bar and full-service butcher shop. Barbara continued to grow her culinary empire by opening Stir, a demonstration kitchen and cookbook store, in the South End in 2007.
In Fall 2008, Barbara launched two concepts in Boston’s Fort Point neighborhood: Drink, a bar dedicated to the craft of the cocktail, and Sportello (Italian for counter service), her modern interpretation of a diner. In Spring 2010, Barbara and her team opened an eagerly anticipated third concept in Boston’s Fort Point neighborhood, Menton, a fine dining restaurant. Menton has received numerous accolades since opening, including a praise from both Bon Appétit and Esquire as one of the best new restaurants in 2010, a James Beard Foundation Award nomination for “Best New Restaurant,” and a four star review from The Boston Globe. Menton is the only Relais & Châteaux property in Boston, and each year since 2012 has been awarded AAA’s Five Diamond Award and Forbes Travel Guide’s Five-Star Award. Barbara is currently the only female in the United States to hold the distinguished title of Grand Chef Relais & Châteaux.
In 2016, Barbara joined the Eataly Boston team as Chef Collaborator on the fish-focused restaurant, Il Pesce, where she oversees menu development and utilizes local ingredients from purveyors with whom she’s built decades-long relationships. In Summer 2017, Barbara partnered with fellow historic Boston brand, Boston Harbor Cruises, to elevate food and beverage options on the BHC private charter fleet as well as to reinvigorate menu offerings at other venues on the Harbor.
Barbara’s talents have continued to garner praise over the years, both locally and nationally. In 2003, The James Beard Foundation named her “Best Chef Northeast” while in 2007, Boston Magazine named Barbara “Best Chef.” In 2011, she was named Distinguished Chef by Johnson and Wales University and was also the recipient of the “Women Chefs & Restaurateurs’ Barbara Tropp President's Award.” In 2013, Barbara was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, a prestigious group of the most accomplished food and beverage professionals in the country, and also received an honorary doctorate in public service from Northeastern University in recognition of her culinary and philanthropic contributions. In 2014 Barbara received her second James Beard Foundation Award, being named “Outstanding Restaurateur;” she is the second woman ever to receive this honor. In 2017 she was named to the TIME 100, Time Magazine’s annual list of the world’s most influential people
Barbara's first cookbook, Stir: Mixing It Up in the Italian Tradition, was published by Houghton Mifflin Harcourt in fall 2009. Stir was received enthusiastically by both the media and home cooks and received a prestigious Gourmand award for “Best Chef Cookbook” for the United States. Barbara’s second book, her memoir, Out of Line: A Life of Playing with Fire was published in April 2017.
Barbara is a member of several notable organizations including Women Chefs & Restaurateurs, Les Maîtres Cuisiniers, the international association of Master Chefs, and the Ment’Or (formerly Bocuse d’Or USA) Culinary Council.
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Print Marked Items
Lynch, Barbara: OUT OF LINE
Kirkus Reviews.
(Mar. 1, 2017):
COPYRIGHT 2017 Kirkus Media LLC
http://www.kirkusreviews.com/
Full Text:
Lynch, Barbara OUT OF LINE Atria (Adult Nonfiction) $26.00 4, 11 ISBN: 978-1-4767-9544-7
A celebrated Boston-area chef rehearses her rugged Southie background, her rise into the ranks of the elite
restaurateurs, and her various personal doings and demons.Lynch, who has won multiple James Beard awards and
published an award-winning cookbook, Stir: Mixing it up in the Italian Tradition (2009), now operates seven
restaurants in the Boston area. In her debut memoir, she begins with her Southie girlhood, where things could have
gone very wrong. Her father died early, "of alcoholism, the Irish scourge," and she grew up in a neighborhood where
she shoplifted, swindled, once dodged bullets with Whitey Bulger, stole a city bus and, later, a cab for joy rides, broke
both legs in a careless street stunt, endured a sexual horror better left to her description, and dropped out of high school.
It was not an auspicious beginning, but Lynch had a talent with food and a fierce determination and an equally fierce
work ethic; soon she was moving upward in the culinary ranks. The author expresses justifiable pride in these
accomplishments--a pride that rarely drifts into self-celebration--and writes almost breathlessly about her encounters
with Julia Child, about cooking for some celebrities, and about her other heroes and mentors in the profession. Lynch is
proud of maintaining her Southie roots; she has never lived very far away. She also writes frankly about her personal
life. She married a much older man, had a daughter (whom she didn't see as much as she would have liked due to work
responsibilities), had an epiphany about her sexuality, went into counseling for alcohol abuse, and had a near-death
experience in surgery. Whenever she writes about food, her passion is evident, and she appends a number of recipes
that will surely send some readers straight to the kitchen. A rugged tale of a self-made woman in a high-stress
profession.
Source Citation (MLA 8th
Edition)
"Lynch, Barbara: OUT OF LINE." Kirkus Reviews, 1 Mar. 2017. General OneFile, go.galegroup.com/ps/i.do?
p=ITOF&sw=w&u=schlager&v=2.1&id=GALE%7CA482911535&it=r&asid=9377bce0f588a6a13d5105bf44905088.
Accessed 6 Nov. 2017.
Gale Document Number: GALE|A482911535
11/6/2017 General OneFile - Saved Articles
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Out of Line
Kelly Blewett
BookPage.
(Apr. 2017): p26.
COPYRIGHT 2017 BookPage
http://bookpage.com/
Full Text:
OUT OF LINE
By Barbara Lynch
Atria
$26, 304 pages
ISBN 9781476795447
eBook available
Out of Line details Barbara Lynch's extremely unlikely journey from a "project rat" (her term) to a three-time James
Beard award-winning chef living la belle vie. Along the way she falls in and out of infatuations, describes glorious
meals and keeps readers on the edge of their seats.
Lynch's teenage escapades--boosting a bus, driving without a license from Boston to Florida, flying to the Bahamas
using stolen credit cards--are almost as jaw-dropping as her memories of growing up in the South Boston neighborhood
under the eye of mobster Whitey Bulger. Lynch's vivid memories, her straightforward and direct manner of telling
stories and her obvious passion for food make these pages fly. The child of a single mother, Lynch remembers how her
mom made everyday food special--pickle juice in the tuna salad, crushed saltines in the meatballs, a particular brand of
tomato sauce. Here, Lynch acknowledges that care in the preparation of food happens at all levels, that lingering over
flavor is part of what it means to be fully human.
The gutsiness that led her to steal that bus later enables her to accept a series of seemingly impossible professional
tasks--single-handedly cooking a wedding feast in Italy, making dishes in Hawaii for hundreds, launching a variety of
restaurants with the slenderest advance preparation. She admits to saying yes and figuring out the details later, a report
that I find fully believable after traveling through several chapters at her side. This is a candid telling of how a devilmay-care
attitude gave rise to one of the most powerful female restaurateurs in the country today.
Source Citation (MLA 8th
Edition)
Blewett, Kelly. "Out of Line." BookPage, Apr. 2017, p. 26. General OneFile, go.galegroup.com/ps/i.do?
p=ITOF&sw=w&u=schlager&v=2.1&id=GALE%7CA490551646&it=r&asid=567005853c0a9c61fccb4d136da0ab62.
Accessed 6 Nov. 2017.
Gale Document Number: GALE|A490551646
11/6/2017 General OneFile - Saved Articles
http://go.galegroup.com/ps/marklist.do?actionCmd=GET_MARK_LIST&userGroupName=schlager&inPS=true&prodId=ITOF&ts=1510028290561 3/4
Out of Line: A Life of Playing with Fire
Publishers Weekly.
264.10 (Mar. 6, 2017): p53.
COPYRIGHT 2017 PWxyz, LLC
http://www.publishersweekly.com/
Full Text:
Out of Line: A Life of Playing with Fire
Barbara Lynch. Atria, $26 (320p)
ISBN 978-1-4767-9544-7
James Beard Award--winning chef Lynch, the owner of seven restaurants, has discussed BDSM with Julia Child and
served mobsters such as Whitey Bulger in her native South Boston. This frank, no-holds-barred book tells these stories
and much more, including Lynch's hardscrabble childhood with her substance-abusing sister and distant single mother
as well as her stint in rehab for alcohol abuse. Throughout the narrative Lynch is blunt and frank, sparing not even the
most gruesome details about her own childhood abduction and rape. But the broad strokes of Lynch's life are as
fascinating as they are unique, and this memoir also details her role in changing the abusive, misogynistic world of fine
cooking and her idiosyncratic approach to queer identity and marriage. Complete with 10 pages of recipes, this book is
well worth any foodie's attention. (Apr.)
Source Citation (MLA 8th
Edition)
"Out of Line: A Life of Playing with Fire." Publishers Weekly, 6 Mar. 2017, p. 53. General OneFile,
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Lifestyle
Publishers Weekly.
256.46 (Nov. 16, 2009): p50.
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Full Text:
* Stir. Mixing It Up in the Italian Tradition Barbara Lynch. Houghton, Nov.
Source Citation (MLA 8th
Edition)
"Lifestyle." Publishers Weekly, 16 Nov. 2009, p. 50. General OneFile, go.galegroup.com/ps/i.do?
p=ITOF&sw=w&u=schlager&v=2.1&id=GALE%7CA212585476&it=r&asid=b3ca507efea0bac9148cf1bfbb4a5c3d.
Accessed 6 Nov. 2017.
Gale Document Number: GALE|A212585476
Stir: Mixing It Up in the Italian Tradition
Barbara Lynch, Author, Deborah Jones, Photographer, Joanne Smart, With Houghton Mifflin Harcourt (HMH) $35 (335p) ISBN 978-0-618-57681-4
MORE BY AND ABOUT THIS AUTHOR
James Beard Award-winning Lynch, chef-owner of Boston's famed No. 9 Park and several other notable restaurants, delivers her much-anticipated first cookbook. An unlikely cook raised in the projects of South Boston, where she subsisted solely on processed foods, Lynch was introduced to cooking by her high school home economics teacher and was smitten. Since then, she's mastered her art, and the results are evident in this gorgeous, mouth-watering book, which includes her restaurants' signature dishes, such as prune-stuffed gnocchi with foie gras sauce and Butcher Shop Bolognese. She offers an ample selection of starters including quick chicken liver pâté, gorgonzola fondue, and brioche pizza dough. She also includes hearty and satisfying soups and salads, a substantial section on pasta, side dishes and desserts. Lynch's fish offerings are plentiful, including pan-fried cod with chorizo and clam ragout, and scallop and pureed celery root gratinée. Poultry dishes range from lemony breaded chicken cutlets to spice-rubbed roast goose. Lynch provides helpful tips throughout on everything from celery leaves to segmenting citrus. Lynch will delight fans who have been waiting patiently for this delectable collection.