Known from Viceland and Just a Dash, the acclaimed chef shares personal stories and memories of the food that defined him in this bestselling cookbook. Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut 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 within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger. 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. His 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 collection of recipes from one of today’s most beloved chefs. A New York Times Bestseller An Esquire Best Cookbook of 2018
The acclaimed New York Times–bestselling chef, author, and TV star returns with an even bigger book that is all about quality home cooking. Matty returns with 135 of his absolute favorite recipes to cook at home for his family and friends, so you can cook them for the people you love. Home Style Cookery is his definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion show-stoppers (roasts, smoked meats, and desserts). It starts with basics like Molasses Bread in an Apple Juice Can, Beef and Bone Marrow Stock, Kitchen Sink Salad, Thanksgiving Stuffing Butternut Squash, and the tallest Seven-Layer Dip you have ever seen. Next it covers comforting recipes like Littleneck Clam Orecchiette, Pho Ga, Sichuan Newfoundland Cod, Double Beef Patty Melt with Gruyere and Molasses Bread, and Matty’s take on the ultimate Submarine sandwich. And it closes with bangers like Fish Sticks with Kewpie Tartar Sauce, Salt Crust Leg of Lamb and Yukon Golds with Creamed Spinach, Texas-Style Prime Rib, T-bone Steak and Fine Herb Chimichurri, and Lobster Thermidor with Bearnaise and Salt and Vinegar Chips. It even has desserts like his wife Trish’s Chocolate Chip Cookies and Creme Caramel. In Home Style Cookery, Matty shares his bold style of cooking. Along with beautiful photographs of Matty’s dishes and his farm, this book is filled with signature recipes that are equal parts approachable and tasty. Matty’s first book shared his culinary story, Home Style Cookery will help you build yours.
The acclaimed chef, best-selling author and executive producer and actor on The Bear redefines the iconic trio of soups, salads and sandwiches, offering 130 recipes anyone can nail. Chances are you've eaten a soup, salad or sandwich in the past day (or maybe all three). This trio makes up so many of our meals but is rarely given the attention it deserves – until now. Matty Matheson, known for his bold, innovative flavours, has created a cookbook that will revolutionise how you think of these kitchen basics. This book is for anyone and everyone, offering up Matty's signature twists on the classics, delivered with minimal effort for maximum flavour. Find your favourite combination by mixing and matching dishes like: Soups: Giant Meatball Soup; Crab Congee; Creamy Sausage Soup with Rapini and Tortellini; Caldo de Pollo Salads: Everyone's Mom's Macaroni and Tuna Salad; Griddled Salami Panzanella Salad; Peaches with Goat Cheese, Mint, Honeycomb, Olive Oil and Espellete Sandwiches: Cubano; Italian Combo; Sun Warmed Tomato Sandwich; Banana Bread French Toast with Fried Egg, Peameal Bacon and Maple Syrup Packed with character, personal stories, scrumptious recipes and vivid photographs of a day-in-the-life with Matty and his family, Soups, Salads, Sandwiches will have you fearlessly whipping up your own combinations in the kitchen.
The acclaimed New York Times–bestselling chef, author, and TV star returns with an even bigger book that is all about quality home cooking. Matty returns with 135 of his absolute favorite recipes to cook at home for his family and friends, so you can cook them for the people you love. Home Style Cookery is his definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion show-stoppers (roasts, smoked meats, and desserts). It starts with basics like Molasses Bread in an Apple Juice Can, Beef and Bone Marrow Stock, Kitchen Sink Salad, Thanksgiving Stuffing Butternut Squash, and the tallest Seven-Layer Dip you have ever seen. Next it covers comforting recipes like Littleneck Clam Orecchiette, Pho Ga, Sichuan Newfoundland Cod, Double Beef Patty Melt with Gruyere and Molasses Bread, and Matty’s take on the ultimate Submarine sandwich. And it closes with bangers like Fish Sticks with Kewpie Tartar Sauce, Salt Crust Leg of Lamb and Yukon Golds with Creamed Spinach, Texas-Style Prime Rib, T-bone Steak and Fine Herb Chimichurri, and Lobster Thermidor with Bearnaise and Salt and Vinegar Chips. It even has desserts like his wife Trish’s Chocolate Chip Cookies and Creme Caramel. In Home Style Cookery, Matty shares his bold style of cooking. Along with beautiful photographs of Matty’s dishes and his farm, this book is filled with signature recipes that are equal parts approachable and tasty. Matty’s first book shared his culinary story, Home Style Cookery will help you build yours.
Known from Viceland and Just a Dash, the acclaimed chef shares personal stories and memories of the food that defined him in this bestselling cookbook. Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut 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 within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger. 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. His 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 collection of recipes from one of today’s most beloved chefs. A New York Times Bestseller An Esquire Best Cookbook of 2018
In 1976 the creators of National Lampoon, America's most popular humor magazine, decided to make a movie. It would be set on a college campus in the 1960s, loosely based on the experiences of Lampoon writers Chris Miller and Harold Ramis and Lampoon editor Doug Kenney. They named it Animal House, in honor of Miller's fraternity at Dartmouth, where the members had been nicknamed after animals. Miller, Ramis, and Kenney wrote a film treatment that was rejected and ridiculed by Hollywood studios—until at last Universal Pictures agreed to produce the film, with a budget of $3 million. A cast was assembled, made up almost completely of unknowns. Stephen Furst, who played Flounder, had been delivering pizzas. Kevin Bacon was a waiter in Manhattan when he was hired to play Chip. Chevy Chase was considered for the role of Otter, but it wound up going to the lesser-known Tim Matheson. John Belushi, for his unforgettable role as Bluto, made $40,000 (the movie's highest-paid actor). For four weeks in the fall of 1977, the actors and crew invaded the college town of Eugene, Oregon, forming their own sort of fraternity in the process. The hilarious, unforgettable movie they made wound up earning more than $600 million and became one of America's most beloved comedy classics. It launched countless careers and paved the way for today's comedies from directors such as Judd Apatow and Todd Phillips. Bestselling author Matty Simmons was the founder of National Lampoon and the producer of Animal House. In Fat, Drunk, and Stupid, he draws from exclusive interviews with actors including Karen Allen, Kevin Bacon, Peter Riegert, and Mark Metcalf, director John Landis, fellow producer Ivan Reitman, and other key players—as well as behind-the-scenes photos—to tell the movie's outrageous story, from its birth in the New York offices of the National Lampoon to writing a script, assembling the perfect cast, the wild weeks of filming, and, ultimately, to the film's release and megasuccess. This is a hilarious romp through one of the biggest grossing, most memorable, most frequently quoted, and most celebrated comedies of all time.
A wild, uncensored, behind-the-scenes account of America's favorite film comedy, drawing from exclusive new interviews with director John Landis and producer Ivan Reitman with never-before-seen photos.
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