Synopses & Reviews
Synopsis
At his restaurant Townsman in Boston, and at his previous restaurant Farmstead in Providence, Jennings shakes up the notion of what defines New England cuisine by reworking the classics. It's not the meat-heavy boiled dinners or cream-laden chowders of the past; instead, it's a celebration of the best fresh ingredients that come from a biodiverse region with four true seasons and verdant forest and deep ocean and everything in between.
In his debut cookbook, Jennings honors the traditional foods of New England while turning them on their head: maple flavors the dressing of a Little Gem lettuce salad as well as the dipping sauce for dumplings, molasses and cider are used to marinate chicken wings, a blueberry sauce accompanies a roasted lamb dish, and Moxie (the official soft drink of Maine) flavors beans and short ribs. New England favorites updated Jennings's way--pot roast dinner, clam rolls, lobster rolls, brown bread, frappes, and Boston cream whoopie pies--accompany long-form stories about putting together the perfect cheese board, cooking in the shoulder season, the rules for making tartare at home, how to throw an old-fashioned ice cream social, and more. Jennings celebrates the ingredients, geography, climate, history, and traditions of this region in what is sure to be a top cookbook next fall.
Synopsis
"Simple, approachable, and delicious recipes. . . . Matt finds the perfect balance between honoring New England's influential landscape and rich history while also providing a fresh twist on classic dishes, including influences from his wide travels and infinite repertoire."
--Mario Batali, chef, author, philanthropist
A Game-Changing Chef Redefines a Classic American Cuisine
In his debut cookbook, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking. With four James Beard Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine's 40 Big Food Thinkers 40 and Under list, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients (maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams). With over 100 vibrant, ingredient-driven recipes--including modern spins on New England staples like clam chowder, brown bread, and Boston cream whoopie pies, as well as beloved dishes from Jennings's award-winning restaurant, Townsman--Homegrown shines a spotlight on a trailblazing chef and pays homage to America's oldest cuisine.
Synopsis
Named a Best Cookbook to Give and Get by the Los Angeles Times, Atlanta Journal-Constitution, and Fine Cooking
"Simple, approachable, and delicious recipes. . . . Matt finds the perfect balance between honoring New England's influential landscape and rich history while also providing a fresh twist on classic dishes, including influences from his wide travels and infinite repertoire."
--Mario Batali, chef, author, philanthropist
A Game-Changing Chef Redefines a Classic American Cuisine
In his debut cookbook, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking. With four James Beard Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine's 40 Big Food Thinkers 40 and Under list, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients (maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams). With over 100 vibrant, ingredient-driven recipes--including modern spins on New England staples like clam chowder, brown bread, and Boston cream whoopie pies, as well as beloved dishes from Jennings's award-winning restaurant, Townsman--Homegrown shines a spotlight on a trailblazing chef and pays homage to America's oldest cuisine.
Synopsis
Named a Best Cookbook to Give and Get by the Los Angeles Times, the Atlanta Journal-Constitution, the Boston Herald, Rachael Ray Every Day, and Fine Cooking
A Game-Changing Chef Redefines a Classic American Cuisine
In his debut cookbook, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking. With four James Beard Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine's 40 Big Food Thinkers 40 and Under list, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients (maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams). With over 100 vibrant, ingredient-driven recipes--including modern spins on New England staples like clam chowder, brown bread, and Boston cream whoopie pies, as well as beloved dishes from Jennings's award-winning restaurant, Townsman--Homegrown shines a spotlight on a trailblazing chef and pays homage to America's oldest cuisine.
Synopsis
IACP and James Beard Award Finalist
Named a Best Cookbook of the Year by the Los Angeles Times, the Atlanta Journal-Constitution, Rachael Ray Every Day, and Fine Cooking
A Game-Changing Chef Redefines a Classic American Cuisine
In his debut cookbook, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking. With four James Beard Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine's 40 Big Food Thinkers 40 and Under list, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients (maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams). With over 100 vibrant, ingredient-driven recipes--including modern spins on New England staples like clam chowder, brown bread, and Boston cream whoopie pies, as well as beloved dishes from Jennings's award-winning restaurant, Townsman--Homegrown shines a spotlight on a trailblazing chef and pays homage to America's oldest cuisine.