Jennings, Matthew
Summary: At his restaurant Townsman in Boston, and at his previous restaurant Farmstead in Providence, Jennings shakes up the notion of what defines New England cuisine by reworking the classics. It’s not the meat-heavy boiled dinners or cream-laden chowders of the past; instead, it’s a celebration of the best fresh ingredients that come from a biodiverse region with four true seasons and verdant forest...
Format: text
Publisher / Publication Date: Artisan, a division of Workman Publishing Co., Inc. 2017
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 JENchat loading...