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The New England kitchen fresh takes on seasonal recipes

"Award-winning Boston chef Jeremy Sewall presents contemporary versions of New England classics that capture the flavors of this time-honored cuisine. In this first cookbook to explore contemporary New England fare, Jeremy Sewall adapts the region's fresh, simple flavors into refined dishe...

Full description

Main Author: Sewall, Jeremy.
Format: Books Print Book
Language: English
Published: New York : Rizzoli, 2014.
Subjects:
Cooking, American > New England style.
Cooking.
Cookbooks.
Summary: "Award-winning Boston chef Jeremy Sewall presents contemporary versions of New England classics that capture the flavors of this time-honored cuisine. In this first cookbook to explore contemporary New England fare, Jeremy Sewall adapts the region's fresh, simple flavors into refined dishes for the home cook. More than one hundred delectable recipes highlight the area's celebrated farms and fisheries to incorporate distinct flavors throughout the year. For fall and winter, there are hearty dishes such as Maple-Brined Pork Rack with Apple and Leeks and Creamy Oyster Stew with Fennel. Dayboat Cod with Green Garlic Puree perfectly captures springtime, while summer brings the arrival of Sweet Corn, Bacon, and Crab Chowder and Hand-Dug Steamers with Bay Leaf and Thyme. Artful photographs illustrate thoughtful presentations for serving this satisfying food. There is a prep section demonstrating how to cook and eat a lobster, shuck oysters, and cure bacon. The book also includes profiles of a New England farmer, fishermen, and an artisanal beer brewer to capture the new revolutionary spirit."--Provided by publisher.
Physical Description: 255 pages : color illustrations ; 27 cm
ISBN: 0789327473
9780789327475
Author Notes: Jeremy Sewall is the acclaimed Boston-based chef/owner of Lineage restaurant, collaborating chef at Eastern Standard Restaurant, and co-owner of the wildly popular Island Creek Oyster Bar, a unique farm-to-table restaurant that focuses on aqua culture. His fourth restaurant, Row 34, opens November 2013. Sewall was nominated by the James Beard Foundation as one of the five rising star chefs, and his restaurants have received national praise in the New York Times, Bon Appetit's Restaurants Top Tables, and Boston Magazine, among other noteworthy publications. Erin Byers Murray is a journalist specializing in food and wine writing and is the author of Shucked: My Year on a New England Oyster Farm (St. Martin's Press, 2011). She is the managing editor of Nashville Lifestyles magazine and has worked as the Boston editor for DailyCandy.com; she has also appeared in Glamour and on NPR's The Splendid Table. Her work has been published in Bon Appetit, Food & Wine, the Boston Globe, Boston Magazine, and more. Chef, author, and National Geographic Fellow Barton Seaver is a sustainable food expert. Food photographer Michael Harlan Turkell's work has appeared in numerous cookbooks.

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