Description

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. 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, 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.