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9781579656744

Homegrown : cooking from my New England roots

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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 on Food & 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--Homegrown shines a spotlight on a trailblazing chef and pays homage to America's oldest cuisine.

Available copies

  • 3 of 3 copies available at OWWL.

Current holds

0 current holds with 3 total copies.
Location Call Number /
Shelving Location
Barcode Status /
Due Date
Clifton Springs Library 641.597 Jen (Text)
Adult Nonfiction
52115300336446
Available
-
Clyde-Savannah Public Library 641.597 Jennings (Text)
Adult Nonfiction
52116300697985
Available
-
Wood Library Association - Canandaigua 641.597 JEN (Text)
Adult Nonfiction
31846002771789
Available
-
LDR 02224cam a22003738i 4500
001569512
003OWWL
00520171205092705.1
008170118t20172017nyua 001 0 eng
010 . ‡a 2016058708
020 . ‡a9781579656744
020 . ‡a1579656749
035 . ‡a(OCoLC)ocn967202689
035 . ‡a(OCoLC)967202689
040 . ‡aDLC ‡beng ‡erda ‡cDLC ‡dBTCTA ‡dYDX ‡dBDX ‡dOCLCO ‡dOCLCF ‡dOCLCQ ‡dOCLCO ‡dVTL ‡dORX ‡dUOK ‡dWKM ‡dIGA ‡dOQX
042 . ‡apcc
043 . ‡an-usn--
049 . ‡aEYBA
05000. ‡aTX715.2.N48 ‡bJ46 2017
08200. ‡a641.5974 ‡223
1001 . ‡aJennings, Matthew ‡c(Chef), ‡eauthor.
24510. ‡aHomegrown : ‡bcooking from my New England roots / ‡cMatt Jennings ; with Jessica Battilana ; photographs by Huge Galdones.
2463 . ‡aHome grown
264 1. ‡aNew York, NY : ‡bArtisan, a division of Workman Publishing Co., Inc., ‡c[2017]
264 4. ‡c©2017.
300 . ‡aix, 340 pages : ‡bcolor illustrations ; ‡c28 cm.
336 . ‡atext ‡2rdacontent
337 . ‡aunmediated ‡2rdamedia
338 . ‡avolume ‡2rdacarrier
500 . ‡aIncludes index.
500 . ‡aSubtitle from cover.
520 . ‡aIn 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 on Food & 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--Homegrown shines a spotlight on a trailblazing chef and pays homage to America's oldest cuisine.
650 0. ‡aCooking, American ‡xNew England style.
7001 . ‡aBattilana, Jessica, ‡eauthor.
7001 . ‡aGaldones, Huge, ‡ephotographer.
905 . ‡ukriedener
901 . ‡aocn967202689 ‡bOCoLC ‡c569512 ‡tbiblio ‡soclc

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