Award-winning Boston chef Jeremy Sewall presents contemporary versions of New England classics that capture the flavors of this time-honored cuisine. Over a hundred recipes highlighting the area's farms and fisheries with a prep section demonstrating how to cook and eat a lobster, shuck oysters, and cure bacon. The book also includes profiles of a New England farmer, fishermen, and an artisanal beer brewer to capture the new revolutionary spirit.
256 pages, Hardcover
Dimensions 8.4" x 10.3" x 1.2"