Review
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“Spills and stains are to be expected on this lushly photographed
compendium . . . its pages through with clever ideas.”
—Food & Wine
“Unlike some chef-written books, which are filled with
complicated recipes and subrecipes, the ones I tried from
Homegrown were easy to follow and a breeze to prepare. They were
also delicious. . . . Clearly with some of these recipes,
Jennings ventures beyond his New England roots, yet somehow stays
firmly grounded in them, a delicate balance he pulls off with
panache throughout this delightful book.”
—Fine Cooking
“[An] illuminating, gotta-have resource. . . . A gifted
storyteller, Jennings uses his Northeastern heritage as a prism,
sharing the beauty and bounty of this historic, tradition-laden
region through 100 practical, easy-to-follow recipes that
resonate far beyond the borders of Maine, Vermont, New Hampshire,
Massachusetts, Rhode Island and Connecticut.”
—Minneapolis Star Tribune
“Inventive. . . . [Homegrown is] a fun read, a chatty book that
demonstrates serious regional love.”
—Los Angeles Times
“Homegrown, I’m happy to say, is not a chef-y, showoff-y,
navel-gazing bore filled with recipes a home cook will never
bother to tackle. I’m done with those. It is a deeply personal
tribute by a man who feels the salt and iron of the region
coursing through his very blood. There’s honesty and design in
the way he organizes chapters in an elemental way: Dairy, Ocean,
Farm, Garden and Orchard, Forest. . . . This one’s a stunner.
Boy’s got something to say.”
—Atlanta Journal-Constitution
“A treasury of ingenious takes on New England and American
classics. . . . Gorgeous, flavorful dishes. . . . Jennings’s
exciting recipes will inspire readers to get more creative with
their cooking.”
—Library Journal, starred review
“Never has there been a better time for New England cuisine, and
anyone who's dined at the award-winning Townsman in Boston knows
that Jennings is to thank. [Homegrown shows you how to] recreate
his twists on centuries-old classics by using seaweed to boost
the brininess of clam chowder or adding Yankee flair to carbonara
via razor clams and salt pork.”
—Tasting Table
“A loving exploration of the dishes, landscapes, and ingredients
of the region, it is filled with recipes that are personal while
pushing the envelope of local cuisine.”
—Boston Globe
“Filled with little touches that’ll have you reconsidering New
England classics. . . . More importantly, though, this book is a
reminder to mine your own heritage and your own memories when
crafting a dish or planning a menu, wherever you are.”
—Plate
“[One of] the 7 Most Anticipated Cookbooks of Fall 2017.”
—Publishers Weekly
“This book echoes the simplicity and delight of mealtime with
Matt’s wife and their boys rather than the foods that require a
restaurant kitchen and larder. Homegrown will make your kitchen a
better place to cook in and a better place to eat in and will
supply you with a lifetime of great recipes that your family will
love.”
—Andrew Zimmern, from the foreword
“Matt’s book tells us a compelling personal story about the
place that defines him. His respect for these ingredients and his
delicious recipes will forever transform your understanding of
New England flavors.”
—Sean Brock, chef and author, Heritage
“The recipes Matt gives us in Homegrown honor not only the food
of his heritage but also the food of his heart. As a dad, Matt
realizes that what we cook at home must be both simple to make
and worth the effort. These dishes will soon become favorites in
your house, too.”
—Tyler Florence, chef, author, restaurateur
“A great debut for Matt Jennings! His New England background and
his love for food make this a great read as well as an amazing
reference for anyone looking to amp up their kitchens. The
recipes are simple enough for a home cook to follow with
professional results.”
—April Bloomfield, chef and author, A Girl and Her Pig and A Girl
and Her Greens
“With a title like Homegrown, who could resist? This book is an
inspired compilation of the food Matt Jennings has grown up with.
From his soul to your table, these dishes will take you right to
New England and all the delectable seasonal provisions it
offers.”
—Daniel Boulud, chef/owner, The Dinex Group
“This is new, quintessential New England cuisine brought to you
in a book full of in and delicious, smart food.”
—David McMillan, chef and author, The Art of Living According to
Joe Beef
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About the Author
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With four James Beard Foundation Award nominations for Best Chef:
Northeast, three Cochon 555 wins, and a spot on Food & Wine’s 40
Under 40 Big Thinkers in America list, chef Matt Jennings is
recognized nationally for his bold, lusty cooking, and his
dedication to New England artisan and seasonal ingredients. After
a decade of success with his restaurant Farmstead in Providence,
Jennings returned to his native city of Boston in February 2015
to open Townsman, a New England brasserie that pays homage to his
deep roots in the area, showcasing his commitment to locality and
love of the Northeast. Townsman was named one of Esquire’s Best
New Restaurants in America; USA Today named it one of the 10 Best
New Restaurants in the country; and Food & Wine included Townsman
in their list of 10 Restaurants of the Year. Find Jennings on
Instagram @matthewjennings and online at townsmanboston.com.
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