Homegrown: Cooking from My New England Roots

IACP and James Beard Award Finalist

Named a Best Cookbook of the Year by the Los Angeles Times, the Atlanta Journal-Constitution, Rachael Ray Every Day, and Fine Cooking

A Game-Changing Chef Redefines a Classic American Cuisine

In his debut cookbook, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking. With four James Beard Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine’s 40 Big Food Thinkers 40 and Under list, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients (maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams). With over 100 vibrant, ingredient-driven recipes—including modern spins on New England staples like clam chowder, brown bread, and Boston cream whoopie pies, as well as beloved dishes from Jennings’s award-winning restaurant, Townsman—Homegrown shines a spotlight on a trailblazing chef and pays homage to America’s oldest cuisine. 

• State Bird Provisions: A Cookbook
• Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall
• Federal Donuts: The (Partially) True Spectacular Story
• The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine
• The Farm Cooking School: Techniques and Recipes That Celebrate The Seasons
• Plants Taste Better: Delicious plant-based recipes, from root to fruit
• Six Seasons: A New Way with Vegetables
• French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930)
• Offal Good: Cooking from the Heart, with Guts
• The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)