Clara Silverstein

The Boston Chef's Table
The Boston Chef's Table brings recipes from the best chefs in the Boston area right to your kitchen. Far from being stodgy standards, these contemporary recipes include endive salad from Aquitaine, lasagna (baked inside a pumpkin) from Olives, apple caponata from Oleana, and gingered sea bass from Skipjack's. Traditional favorites are also here, including baked beans from the Union Oyster House and Boston Cream Pie from the Omni Parker House. Chapters are devoted to appetizers, soups, salads, pasta, entrees, side dishes and desserts. Brunch recipes complete the collection.

The New England Soup Factory Cookbook
With something for every taste and season - even chilled summer soups - the recipes in this collection include soups from a variety of cultures, as well as new twists on American favorites. Also included are recipes for sandwiches and salads to complete a soup-based meal. Chef Marjorie Druker's humorous and inspiring personal stories provide insight into her passion for all things soup related. Cooking tips ensure that every batch turns out just right!

White Girl: A Story of School Desegregation
"This wonderful memoir inverts our understanding of desegregation, reminding us that the white students on the bus were just as heroic as their black counterparts. The story is at once a vivid description of a controversial social experiment, an intimate chronicle of a girl's turbulent journey through adolescence, and a loving tribute to a visionary father who died too young."