Bøger udgivet af Union Park Press

When Jim Botticelli launched the Dirty Old Boston Facebook page as a salute to the gritty city he once knew, he discovered that thousands of people were equally nostalgic and curious about Boston¿s recent past. And for good reason; after World War II, Boston changed rapidly, without apology, for better and worse, and in many ways forever.Dirty Old Boston chronicles the people, streets, and buildings from the postwar years to 1987. From ball games to dive bars, Dirty Old Boston also covers some of the city¿s most tumultuous events including the razing of neighborhoods, Boston¿s busing crisis, and the continual fight for affordable housing.Photographs¿assembled from family albums, student projects, institutional archives, and professional collections¿reveal Boston as seen from the streets. Illuminating Boston¿s tenacity and spirit, Dirty Old Boston presents our proud moments and our growing pains. Raw and beautiful, this book is an evocative tribute to the city and its people.

When Karen Covey moved to the South Coast of Massachusetts, she found an exceptional community of farmers, winemakers, chefs, cheesemakers, and fishermen thriving upon the region s unique coastal geography, quietly producing some of the best food in the Northeast. Until recently, though, few outside the culinary world have discovered the breadth and caliber of ingredients available from the coastline of Southern New England. That s about to change. Using her adopted region as inspiration, Covey captures seaside living in New England at its freshest and most innovative. With more than 120 recipes, including several from some of the area s most notable chefs, this book shows us how to savor the spectacular food and flavors coming from the region. The Coastal Table is filled with ideas for casual beach days, sophisticated outdoor entertaining, and simple, everyday meals that celebrate the epicurean heritage of this remarkable coastal region. This is the book for the home cook who yearns for the seaside and its flavors all year round.