Chef Daniel Bruce Simply New England: Seasonal Recipes That Celebrate Land and Sea - Hardcover

Bruce, Daniel; Schaffer, Mat

Hardcover

ISBN 10: 076278668X ISBN 13: 9780762786688

Publisher: The Lyons Press, 2013

Synopsis

Ever since the Pilgrims sat down with the Indians on the first Thanksgiving, the foods of New England have been part of our national identity. In this beautiful cookbook, acclaimed chef Daniel Bruce of the Boston Harbor Hotel invites you into his home to enjoy contemporary New England cuisine. This is the new New England, as interpreted by a man who grew up eating off the land, then cooked professionally in Italy and France, worked alongside the legendary Alain Sailhac at Le Cirque, and was Executive Chef at the 21 Club--all by the age of 27. It's food that's respectful of tradition yet thoroughly modern, fiercely seasonal, and showcases local products. And it's food that tastes hotel-dining-room luxurious but is shockingly simple to prepare. Because when Daniel is at home cooking for his wife and college-age kids, there's not a lot of extra time to get dinner on the table. All 125 delectable recipes are easy enough and tasty enough to become part of everyone's permanent culinary repertoire.

About this title

Review

"Daniel Bruce has a gift for pairing food and wine, foraging for mushrooms, and making food approachable and delectable in his new book", Chef Daniel Bruce Simply New England. "Not one for fads or trends, he is true to his roots as he explores the local foods that he loves to cook with and now shares with all of us. Bravo!"
-- Mary Ann Esposito, Host "Ciao Italia" on PBS and author of "Ciao Italia Family Classics"

"There's no better ambassador to New England's incredible cuisine than Chef Daniel Bruce. A true native to the region, Daniel knows how to let the flavors and ingredients really shine. Here he's smartly created a collection of recipes that enable home cooks to effortlessly serve these dishes for their families and friends."
-- Ming Tsai
"Daniel Bruce has a gift for pairing food and wine, foraging for mushrooms, and making food approachable and delectable in his new book", Chef Daniel Bruce Simply New England. "Not one for fads or trends, he is true to his roots as he explores the local foods that he loves to cook with and now shares with all of us. Bravo!"
-- Mary Ann Esposito, Host "Ciao Italia" on PBS and author of "Ciao Italia Family Classics"

"Daniel Bruce is one of the geniuses behind the new Boston food scene. His love and passion for ingredients, his drive for excellence, and his great chow make him a leading culinarian." -- Todd English"There's no better ambassador to New England's incredible cuisine than Chef Daniel Bruce. A true native to the region, Daniel knows how to let the flavors and ingredients really shine. Here he's smartly created a collection of recipes that enable home cooks to effortlessly serve these dishes for their families and friends." -- Ming Tsai"When it comes to cooking and recipes, nobody does it better than Daniel. His creations are simply the best! I am excited for the opportunity to create his personal dishes for my table." --Bill Belichick, Head Coach, New England Patriots"Daniel Bruce has a gift for pairing food and wine, foraging for mushrooms, and making food approachable and delectable in his new book, Chef Daniel Bruce Simply New England. Not one for fads or trends, he is true to his roots as he explores the local foods that he loves to cook with and now shares with all of us. Bravo!" -- Mary Ann Esposito, Host Ciao Italia on PBS and author of Ciao Italia Family Classic

About the Author

Daniel Bruce is Executive Chef at The Boston Harbor Hotel where he founded the annual Boston Wine Festival (www.bostonwinefestival.net) and oversees all dining operations, including Meritage restaurant (www.meritagetherestaurant.com) and the Rowe's Wharf Sea Grille. Daniel is also Culinary Consultant for Pyramid Hotel Group and launched and personally oversees wine festivals in Berkeley and Washington, DC. Annually, more than 600,000 people dine in these venues, with over 300,000 at the Boston Harbor Hotel alone. In 2012, the Boston Globe described Daniel as "maybe the best chef in town." He has been recognized twice as one of the Best Hotel Chefs in America by the James Beard Foundation and has been awarded the title of Vice Conseiller Culinaire, Bailliage de Boston by La Chaine des Rotisseurs, is an honorary member of Chevalier du Tastevin, and has received an Honorary doctorates degree from his Alma Mater, J&W University . He grew up in New England and lives with his family in Boston, MA.Mat Schaffer is the former restaurant critic and food editor of the Boston Herald and the former restaurant critic for Boston magazine. He has written for Food & Wine, Simply Seafood, Food Illustrated, Wine Spectator, Cigar Aficionado, Metropolitan Home, Boston Common and Where magazines and online at epicurious.com. He lives in Boston, MA. matschafferconsulting.comPhotographer Ron Manville is a culinary and lifestyle specialist who has photographed 62 cookbooks, with 17 national and international awards, including 4 James Beards, 3 IACP's, 4 World Gourmand's, 2 Cordon d' Or's, 3 Tabasco's, and one New York Book Show Award. He lives in Nashville, TN. ronmanville.comDaniel has been profiled in the New York Times, the New York Post, the Boston Globe, Boston Herald, Wall Street Journal, Newsday, Chicago Sun Times, Providence Journal, USA Today, Bon Appetit, Boston Magazine, Business Week, Cuisiner, Fitness, Food Arts, Food Illustrated, Food & Wine, Good Housekeeping, Gourmet, Health, Home & Garden, New England Travel Guide, Quarterly Review of Wines, Sante, Travel & Leisure, Wine & Food Companion, and the Wine Spectator. He has cooked on the Today Show, Regis & Kelly, the Tom Snyder Show, Simply Ming and virtually every television station in New England. International television includes segments for the BBC as well as Italian and Irish television. He is completely comfortable on camera: http://tinyurl.com/co6plx2

About this edition

• Publisher: The Lyons Press
• Publication date: 2013
• ISBN 10: 076278668X
• ISBN 13: 9780762786688
• Binding: Hardcover
• Number of pages: 304