Oven Lovin’

Get a taste of three new local cookbooks from culinary talents releasing this fall


As the autumn leaves turn, you might find yourself turning the pages of some new local cookbooks. We got a taste of three new titles from culinary talents releasing this fall.

Joanne Chang says she was inspired by a decade of celebration, joy and dumplings for Myers + Chang at Home (available now), a collection of recipes from her South End eatery that includes tea-smoked pork spare ribs and mama Chang’s dumplings. The recipes from Chang and executive chef Karen Akunowicz easily translate for home cooks and taste just as scrumptious as the restaurant originals, even if you don’t have a gas-fired wok. “Many people say they can’t cook Asian food,” Chang says. “We were determined to show them that it’s not hard once you learn some basics.”

Townsman’s Matt Jennings explores his New England roots in his debut cookbook, Home Grown (available on Oct. 17), which features recipes for comfort food classics—many of which are served at his downtown brasserie—along with heartfelt anecdotes that tie the dishes to Jennings. “The book isn’t a ‘cheffy’ coffee table book. It is meant to be cooked from. Spilled on. Dusted with flour and handed down to the next generation,” Jennings says. “I wanted a cookbook for people who love to cook.”

Hadley and TJ Douglas, the team behind the South End’s Urban Grape, match bottle to bite in Drink Progressively (available on Nov. 1), featuring executive-chef-approved recipes and a guide to the couple’s trademark scale to get you wine savvy in no time. “We knew that the progressive scale—our way of arranging, thinking and talking about wine in relation to its body, not varietal or region—made sense to us and our customers, but it wasn’t until we sat down to organize and write the book that we really saw the science behind it,” Hadley Douglas says. “The technical parts of the book were the hardest to write.”

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