- Hardcover: 256 pages
- Publisher: Rizzoli; 1St Edition edition (September 30, 2014)
- Language: English
- ISBN-10: 0789327473
- ISBN-13: 978-0789327475
- Product Dimensions: 8.4 x 1.2 x 10.3 inches
- Shipping Weight: 3 pounds (View shipping rates and policies)
- Average Customer Review: 4.8 out of 5 stars See all reviews (9 customer reviews)
- Amazon Best Sellers Rank: #230,840 in Books (See Top 100 in Books)
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The New England Kitchen: Fresh Takes on Seasonal Recipes Hardcover – September 30, 2014
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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
About the Author
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.
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Top Customer Reviews
You want to know what a great cookbook looks like? Its spine is worn to open flat, its cover tattered and its pages splattered. It won't be long until this book looks just like that.