Matty Matheson: A Cookbook

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Matty tried to tell his story in this book through recipes that define who he is and he absolutely pulled it off. If there is one thing Matheson doesn’t joke about, it’s food – or at least, the quality of the food. Fill a large pot with water three-quarters high, add 4 tablespoons (68 g) salt, and bring to a boil. They would start around eight in the evening and run until the next morning, with Nanny playing the piano and Grampy on his accordion, and others would bring fiddles and guitars, harmonicas, and the spoons. He dispenses more than 125 new and original recipes that he cooks at home for family and friends, along with his secrets for executing them perfectly.

After graduating from the University of Bristol, they worked freelance, writing for independent publications such as Little White Lies, Indie magazine and design studio Evermade. I’d say the recipes are a little hard for me since they usually require days ahead prep or long ingredients lists but it will be fun challenging myself and making some special occasion recipes from this book. Even though Matty uses so much humor in his videos and has definitely cooked up cheeto mac n cheese and burgers, you can clearly tell he is an incredibly gifted cook. His no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks. I'll just casually thumb through and drool over the spectacular photography, read a bit here and there and have a little giggle to myself, google whatever the fuck a yukon gold potato is (it's obviously a potato but it's not one I've ever seen or heard of), and maybe even work myself up into trying something as adventurous as some offal next time I'm at a restaurant that serves such.The sweet-toothed are in for a treat as well, with dessert recipes that include salted chocolate mousse, bread pudding with chocolate hazelnut spread and peanut butter, and deluxe mint chocolate brownies. His senses of family history, place, adventure and humor have me so charmed, I’m reading every word of this book. Matty Matheson: A Cookbook is a fabulous collection of recipes from one of today’s most beloved chefs. For dessert, there’s a salted chocolate mousse, bread pudding with chocolate hazelnut spread and peanut butter, and deluxe mint chocolate brownies. I don't want to be googling how many grams a stick of butter is (not relevant to this particular cookbook because whewhoo metric but recipes on the internet are troublesome) nor do I want to be googling whatever the fuck a rutabaga is because it turns out it's a swede.

It’s divided into two parts, the first comprising stories and recipes he gained through his family – from Prince Edward Island, to New Brunswick and Toronto – he introduces not only his influences (his family) but also an inane collection of coastal classics both meaningful and popular. We would walk farther out to the water’s edge and find oysters and quahogs by feeling with our feet for little hard stones in the soft sand. I found that the recipe easy to follow, but as Matty says at the beginning of his book, all of these take time to prepare. He would make this chowder the next day with whatever seafood was left over after we filled our bellies with mussels, clams, and oysters.

Notably, the author shares his love of vegetables with recipes such as pickled hot peppers and kitchen sink salad.