The New England Kitchen: Fresh Takes on Seasonal Recipes

Description

New England is experiencing a food revolution: forget tired associations of clam chowder, baked beans, and Yankee pot roast. Jeremy Sewall and a new generation of chefs and food purveyors have transformed the culinary culture of this most American of regiuons. This first cookbook to explore truly contemporary New England cuisine has the potential to do for New England cooking what Hugh Acheson's A New Turn in the South has done for Southern cooking. In The New England Kitchen Sewall adapts the vibrant flavors of the New England table for today's palate with this collection of over 100 appealing recipes highlighting fresh-from-the-market ingredients for each season.

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.

"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