The New England Kitchen by Jeremy Sewall and Erin Byers Murray

By | December 01, 2014
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The New England Kitchen

With a creative emphasis on New England’s seasonal flavors, Chef Jeremy Sewall and co-author Erin Byers Murray take home cooks on a journey-by-recipe through the region’s culture, ingredients and history in The New England Kitchen (Rizzoli New York, 2014).

The cookbook is organized with seasonal menus in mind. Each section starts with a menu, listing the coming starter, main and side dish recipes. Spring starters include Mushroom Ragout with Farm Eggs and Toast, while summer features a main course of Hand-Cut Fettuccine with Lobster Knuckles, Grilled Corn and Swiss Chard. Fall brings Maple Brined Pork Rack and winter showcases New England classics such as Poached Winter Flounder and an Updated Yankee Pot Roast.

Grounded in New England, Sewall (owner of Boston-area restaurants Lineage, Island Creek Oyster Bar and Row 34) and Erin Byers Murray (author of memoir, Shucked: Life on a New England Oyster Farm and contributor to both Edible Rhody and Edible Boston) have created a comprehensive, cohesive exploration of the ingredients and culinary culture of the region. A must for any and all New England kitchens.

Article from Edible Rhody at
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