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About Matty Matheson: A Cookbook
Product Description New York Times bestseller! Here is a recipe- and story-packed cookbook from Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life. Now a member of the cast of the hit series The Bear, Matty reveals his favorite recipes and stories in a cookbook that his devoted fans have been waiting for. Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This full-color cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Recipes include: Baked Rigatoni Ronco Rotisserie Prime Rib Broccoli-Chicken Cheddar Curry Casserole Buffalo Sweetbread Sliders Cassoulet Nashville Hot Chicken Vietnamese Steak Tartare Coca-Cola Pork Belly and Grilled Short Ribs And many more! This is a very personal cookbook, full of essays and headnotes that share Matty’s life—from growing up in Fort Erie, exploring the wonders of Prince Edward Island, struggling and learning as a young chef in Toronto, and, eventually, his rise to popularity as one of the world’s most recognizable food personalities. Matty’s no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love. Matty Matheson: A Cookbook is a fabulous collection of recipes from one of today’s most beloved chefs. About the Author Born in Saint John, New Brunswick and raised in Fort Erie, Ontario, Matty Matheson is a chef and the host of Viceland’s It’s Suppertime and Dead Set on Life. This is his first cookbook. Excerpt. © Reprinted by permission. All rights reserved. Matty Matheson A Cookbook By Matty Matheson, Garrett McGrath Abrams BooksCopyright © 2018 Cassoulet Palace, Inc. All rights reserved. ISBN: 978-1-4197-3245-4 Contents PART I: FAMILY, Edith and John Matheson, 16, Lionel and Dorothea Poirier, 60, Mom and Dad, 82, The Spencer Family, 112, PART II: COOKING SCHOOL AND RESTAURANTS, Humber College, 142, Le Sélect Bistro, 148, La Palette, 186, Castor Design, 206, Oddfellows, 210, Parts & Labour, 236, CHAPTER 1 Edith and John Matheson Hot Butter, Cold Lobster 22 Chow-Chow 25 Seafood Chowder 26 Grilled Beef Tongue 29 Grilled Oysters 32 Mussels and Garden Vegetables with Aïoli 34 Fried Clams 37 Lobster Roll 38 Lobster Pie 41 Prince Edward Island Seafood and Steaks 42 Hot Turkey Sandwich 47 Porterhouse 48 Bar Clams 51 Wild Blueberries and Cream 52 Molasses Bread Pudding 55 MATHESON'S MEAT MARKET The Matheson family has been on PEI since the late 1700s. Grampy was raised in Rose Valley on a homestead that is still in the Matheson family today. He was the ninth of ten siblings. He was a member of the Royal Canadian Mounted Police, also known as the Mounties. Grampy often went out on patrol with his dogs for thirty days or more at a time, surviving on what he could kill and carry on his dogsled. Nanny Edie was a Newfoundlander, born in Newfoundland. Like many from that time, Edie was very skilled at making food from the land, and the unique dishes of Newfoundland were carried forward by my dad in the form of salt-cod and Jiggs dinners. Nanny and Grampy were both great cooks and used a lot of locally sourced meat, such as seal, caribou, ptarmigan, duck, sea trout, and whatever else they could get their hands on. Nanny's favorite wild game was porcupine! After a twenty-year career, Grampy retired from the RCMP at the age of thirty-nine. Grampy and Nanny then decided to move to Woodstock, New Brunswick, to buy a farm and start a slaughterhouse with a retail and wholesale meat store. Grampy added a commercial-size smoker to the operation, and they began smoking ham and
