Description

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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.

About the Author

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The acclaimed Boston chef Jeremy Sewall’s restaurants Lineage, Eastern Standard, Island Creek Oyster Bar, and Row 34 have received national praise in the New York Times and Bon Appetit. Erin Byers Murray is a journalist specializing in food and wine and is the author of Shucked: Life on a New England Oyster Farm. 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.

Praise For…

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“The chef’s comprehensive guide to New England lobster, chowders, and steamers…The New England Kitchen: Fresh Takes on Seasonal Recipes includes over 100 seasonal recipes, a prep section covering lobsters, oysters shucking, and even curing your own bacon, and profiles of Sewall’s friends in the farming, fishing, and brewing communities.” –Boston Magazine

“…when he [Sewall] announced that he had a cookbook coming out called The New England Kitchen, we paid attention. Written with Erin Byers-Murray, the book takes readers through the seasons, highlighting the bounty of New England and offering fresh, sophisticated takes on classics like steamers, oyster stew, chowder, pot roast, and sausage and beans.” –Yankee Magazine

“…contemporary takes on New England classics, capturing the traditional region flavors that make Sewall’s cuisine timeless…more than one hundred dishes accompanied by captivating photographs revealing presentations that are both thoughtful and artful. But this book extends beyond recipes and includes al lthe necessary information for the home cook to create and authentic New England kitchen…a complete sense of what truly gives New England its flavor.” –ID Boston

“The New England Kitchen…The regional focus of this splendidly photographed, impeccably written volume is the best of its kind in years, and Sewall is one of New England's finest advocates of his local bounty, from cranberries to lobster. So, even if so many of the recipes included haven't much to do with New England culinary tradition and are only to be found in restaurants in Massachusetts, Rhode Island and Maine, it's a moot point when Sewall makes so many sound so good--the kind that make you stick Post-Its on every page…” –Huffington Post