Description
By (author) Jennings, Matthew; By (author) Jennings, Matt
Short /annotation
In his debut cookbook, Jennings honours the traditional foods of New England while turning them on their head – maple flavours 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.
In his debut cookbook, Jennings honours the traditional foods of New England while turning them on their head – maple flavours 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) flavours beans and short ribs. New England favourites 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.
Biographical note
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 .
Promotional headline
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 is not the meat heavy boiled dinners or cream laden chowders of the past – instead, it is 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.
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