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Homegrown : Cooking from My New England Roots
by Matt Jennings and Jessica Battilana and Huge Galdones


Overview - 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.
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More About Homegrown by Matt Jennings; Jessica Battilana; Huge Galdones
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9781579656744
  • ISBN-10: 1579656749
  • Publisher: Artisan Publishers
  • Publish Date: October 2017
  • Page Count: 352
  • Dimensions: 10.6 x 7.6 x 1.3 inches
  • Shipping Weight: 2.8 pounds


Related Categories

Books > Cooking > Regional & Ethnic - American - New England
Books > Cooking > Seasonal
Books > Cooking > Individual Chefs & Restaurants

 
BookPage Reviews

Cooking: Wrap up a real treat

Jim Lahey, whose revolutionary no-knead bread liberated bakers with the publication of his first book, My Bread, has done it again. The Sullivan Street Bakery Cookbook, named for Lahey’s renowned New York City establishment, teaches bread lovers how to make flavorful loaves by using natural sourdough leavening. (Don’t worry, instructions and step-by-step photos for making the essential liquid starter are included.) Lahey shares his recipes for Pane Tuscano, Multi­grain and many more of his legendary Sullivan Street breads and pizzas—plus recipes for his “Italian-ish” takes on breakfast eggs and cakes, slow roasts, salads and sweets—in this excellent cookbook.

EATING ELEGANTLY
Need a gift for a fervent foodie? Kristen Kish Cooking: Recipes and Techniques will do the trick. Kish is young, adventurous and a former model, and her aesthetic eye is readily apparent in this elegantly styled cookbook. Kish is a strong believer in the power of mastering basic cooking methods and carefully coaches readers in everything from braising and blanching to poaching and pickling. Kish’s creations take time and concentration, but with recipes like Halibut in a smoky Ham Hock Sauce, Beef Rib Eye with Leek Fritters and Mustard Sabayon, and Sour Cream Pecan Cake with Malted Milk Crème Fraîche, it’s worth it.

DOWN-HOME DELICIOUS
The charming Ree Drummond is the quintessential “I-don’t-know-how-she-does-it” woman. The Pioneer Woman Cooks: Come and Get It! is her sixth bestselling cookbook, loaded with more than 120 recipes from Drummond’s repertoire that are perfect for busy home cooks. Each recipe comes with her step-by-step photos that ensure total success, whether it’s a breakfast bonanza, grab-and-go lunch, sheet-pan supper, slow cooker sensation or a glorious sweet.

COOKING TOP PICK
A true son of New England, Boston chef Matt Jennings deeply appreciates the region’s iconic dishes, local heritage and produce. He’s a gifted culinary innovator, too, who delights in adding a revelatory tweak or an unexpected combination of ingredients in order to turn a superb New England classic like clam chowder or brown bread into something a little different and a little more interesting. In Homegrown: Cooking from My New England Roots, Jennings’ gorgeously illustrated debut cookbook, he shares more than 100 recipes that are perfect for the home cook. Some of them are easy, like the super-comforting Farmstead Mac and Cheese, and some need more time, technique and energy, like his lavish Seafood Tourtière. But every recipe is infused with Jennings’ love of New England and his appreciation of fabulous food.

 

This article was originally published in the December 2017 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
BAM Customer Reviews