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Homegrown: Cooking from My New England Roots
Homegrown: Cooking from My New England Roots
Homegrown: Cooking from My New England Roots
Homegrown: Cooking from My New England Roots
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Homegrown: Cooking from My New England Roots


Matt Jennings
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Matthew Jennings first made his mark with Farmstead in Providence, RI, before opening Townsman in Boston in 2015. At both restaurants he has been recognized for honoring his food’s connections to New England traditions while innovating with casual, friendly assurance. In Home Grown he offers imaginative takes on long-time standards that acknowledge their many overlapping regional culinary influences. Very little here is predictable but it all has a ring of comfort: milk-braised chicken legs with spiced rice; grilled squid with yogurt green goddess dressing and avocado; cranberry-ginger hand pies with cream cheese glaze. Despite the title’s implications, this is thoughtful, sophisticated fare that shows a chef’s drive. Color photographs throughout. Hardcover.
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