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"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 Named a Best Cookbook of the Year by theLos Angeles Times, theAtlanta Journal-Constitution,Rachael Ray Every Day, andFine Cooking 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 onFood & 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-Homegrownshines a spotlight on a trailblazing chef and pays homage to America's oldest cuisine. "[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 "This one's a stunner." -The Atlanta Journal-Constitution
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