Syndetics cover image
Image from Syndetics

Homegrown / Matt Jennings ; with Jessica Battilana ; photographs by Huge Galdones.

By: Contributor(s): Material type: TextTextPublisher: New York, NY : Artisan, a division of Workman Publishing Co., Inc., [2017]Copyright date: ©2017Description: ix, 340 pages : color illustrations ; 28 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781579656744
  • 1579656749
Other title:
  • Subtitle from cover: Cooking from my New England roots
  • Home grown
Subject(s): Genre/Form: Summary: 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.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.5974 J54 Available 33111008845162
Total holds: 0

Enhanced descriptions from Syndetics:

James Beard Award Finalist



IACP 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.

Includes index.

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.

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