Homegrown

“Spills and stains are to be expected on this lushly photographed compendium . . . its pages shot through with clever ideas.”
—Food Wine

“Unlike some chef-written books, which are filled with complicated recipes and subrecipes, the ones I tried from Homegrown were easy to follow and a breeze to prepare. They were also delicious. . . . Clearly with some of these recipes, Jennings ventures beyond his New England roots, yet somehow stays firmly grounded in them, a delicate balance he pulls off with panache throughout this delightful book.”
—Fine Cooking
 
“[An] illuminating, gotta-have resource. . . . A gifted storyteller, Jennings uses his Northeastern heritage as a prism, sharing the beauty and bounty of this historic, tradition-laden region through 100 practical, easy-to-follow recipes that resonate far beyond the borders of Maine, Vermont, New Hampshire, Massachusetts, Rhode Island and Connecticut.”
I>Minneapolis Star Tribune

“Inventive. . . . [Homegrown is] a fun read, a chatty book that demonstrates serious regional love.”
—Los Angeles Times
 
“Homegrown, I’m happy to say, is not a chef-y, showoff-y, navel-gazing bore filled with recipes a home cook will never bother to tackle. I’m done with those. It is a deeply personal tribute by a man who feels the salt and iron of the region coursing through his very blood. There’s honesty and design in the way he organizes chapters in an elemental way: Dairy, Ocean, Farm, Garden and Orchard, Forest. . . . This one’s a stunner. Boy’s got something to say.”
—Atlanta Journal-Constitution
 
“A treasury of ingenious takes on New England and American classics. . . . Gorgeous, flavorful dishes. . . . Jennings’s exciting recipes will inspire readers to get more creative with their cooking.”
I>Library Journal, starred review
 
“Never has there been a better time for New England cuisine, and anyone who's dined at the award-winning Townsman in Boston knows that Jennings is to thank. [Homegrown shows you how to] recreate his twists on centuries-old classics by using seaweed to boost the brininess of clam chowder or adding Yankee flair to carbonara via razor clams and salt pork.”
—Tasting Table
 
“A loving exploration of the dishes, landscapes, and ingredients of the region, it is filled with recipes that are personal while pushing the envelope of local cuisine.”
—Boston Globe
 
“Filled with little touches that’ll have you reconsidering New England classics. . . . More importantly, though, this book is a reminder to mine your own heritage and your own memories when crafting a dish or planning a menu, wherever you are.”
I>Plate
 
“[One of] the 7 Most Anticipated Cookbooks of Fall 2017.”