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 dishes for the...
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| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Rizzoli,
2014.
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| 001 | ocn871508700 | ||
| 003 | OCoLC | ||
| 005 | 20141017110500.0 | ||
| 008 | 140305s2014 nyua 001 0 eng d | ||
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| 016 | 7 | |a 016863008 |2 Uk | |
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| 020 | |a 9780789327475 | ||
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| 050 | 4 | |a TX715.2.N48 |b S48 2014 | |
| 082 | 0 | 4 | |a 641.5974 |2 23 |
| 100 | 1 | |a Sewall, Jeremy. | |
| 245 | 1 | 4 | |a The New England kitchen : |b fresh takes on seasonal recipes / |c Jeremy Sewall & Erin Byers Murray ; photography by Michael Harlan Turkell. |
| 264 | 1 | |a New York : |b Rizzoli, |c 2014. | |
| 300 | |a 255 pages : |b color illustrations ; |c 27 cm | ||
| 336 | |a text |2 rdacontent | ||
| 336 | |a still image |2 rdacontent | ||
| 337 | |a unmediated |2 rdamedia | ||
| 338 | |a volume |2 rdacarrier | ||
| 520 | |a "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. | ||
| 650 | 0 | |a Cooking, American |x New England style. | |
| 650 | 0 | 0 | |a Cooking. |
| 655 | |a Cookbooks. | ||
| 938 | |a YBP Library Services |b YANK |n 11685096 | ||
| 938 | |a Baker and Taylor |b BTCP |n BK0014596880 | ||
| 938 | |a Brodart |b BROD |n 108861937 | ||
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| 999 | |a 366897 | ||
