Acclaimed Boston chef, restaurateur and seafood authority Jeremy Sewall launched his first cookbook, The New England Kitchen: Fresh Takes on Seasonal Recipes, which was nominated for a James Beard Award for best American Cookbook. New England Kitchen highlights New England fare and adapting the region’s fresh, simple flavors into refined dishes for the home cook. The book features more than 100 delectable recipes from the area’s most celebrated farms and fisheries, for easy at-home cooking and entertaining. Divided by season, the book incorporates distinct flavors throughout the year through Chef Sewall’s soups, salads, hearty dishes, grilling favorites, seafood specialties and simple desserts.
Recipes throughout the book highlight the best of each season, and include profiles on Chef Sewall’s friends in the farming, fishing and brewing communities. 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. Through these recipes and their engaging headnotes, The New England Kitchen narrates the story of Chef Sewall’s passion for each ingredient.