Homegrown: Cooking From My New England Roots
by Matt Jennings /
2017 / English / PDF
143.8 MB Download
“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.”
“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
—Mario Batali, chef, author, philanthropistA Game-Changing Chef Redefines a Classic American
Cuisine
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
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 onFood & Wine
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—
’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
Homegrown shines a spotlight on a
trailblazing chef and pays homage to America’s oldest
cuisine.
shines a spotlight on a
trailblazing chef and pays homage to America’s oldest
cuisine.