I was lucky enough to be chosen as part of Abrams Books dinner party group.  This is a select group of bloggers – from book reviewers to cooks to lifestyle bloggers – that receive some of the hottest new cookbooks to come from Abrams Books.  I hope I can do all the cookbooks justice and I’m very impressed with what I have seen so far.

Today I am showcasing Matty Matheson A Cookbook.  It is much more than just a cookbook.  It is the story of his life and his memories of family and food.  I think we all have good memories when it comes to family and food…or maybe it is just me!  We love to eat in my family and my mom will even tell you that she isn’t sure where I got my passion for cooking.  I’m not a gourmet by any stretch, but I do love trying new recipes whenever I can.  So let me share this cookbook with you and you can make your decision from there.

Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life, 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 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 new collection of recipes from one of today’s most beloved chefs.

Review

This cookbook is one that any meat lover should pick up and take a look.  There are recipes that include everything from beef to bologna (yes you read that right), from venison to veal, and quail to duck…and everything in between.  But interspersed between all of the recipes are gorgeous photos of the recipes, Matty’s life (cooking schools, family, etc), and some gorgeous scenic shots of Prince Edward Island.  This is a cookbook meant to be savored slowly and you will have time because most of the recipes take time to create.  So enjoy a glass of wine and read some of Matty’s story while preparing whatever dish you choose.

I have several recipes tagged to try but the first one I tried was the Double Bone Pork Chop with Maple Jack Daniel’s Bacon Sauce.  This dish included several of my husband’s favorite items – primarily pork chops and bacon.  I will have to say I could not find any double bone-in pork chops but found some really thick chops with a little bit of bone and that would have to suffice.  I think I would need to call around and find a butcher or grocery store that carries these.

I was going to make this dish one Sunday night and then realized I had not brined the pork chops.  I’m sure I could have gotten away with that but wanted to follow the recipe closely at least the first time to have a feel for the dish.  So the dish was moved a few days forward so I could follow all the steps.

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.  Let’s just say I should have started about 30 minutes sooner than I did!  But no matter, the pork chops were made and very delicious.  I’m glad I didn’t flip as many times as the cookbook called for because they would have been overdone.  I am guessing it is due to the lack of bone and perhaps not quite as thick as what the recipe states.  No matter, it was very delicious!

I highly recommend this dish from the cookbook and have several others tagged to try in the coming months.  If you are a vegetarian you might have a hard time finding a recipe to prepare.  There are also very few “sweet” dishes.  But any way you slice it, the book will provide many nourishing meals and some entertainment for you and your family.