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CHEF DANIEL BRUCE INTRODUCES NEW COOKBOOK SIMPLY NEW ENGLAND: SEASONAL RECIPES THAT CELEBRATE LAND AND SEA

CHEF DANIEL BRUCE INTRODUCES NEW COOKBOOK SIMPLY NEW ENGLAND: SEASONAL RECIPES THAT CELEBRATE LAND AND SEA

In his first cookbook, Simply New England: Seasonal Recipes That Celebrate Land and Sea (Lyons Press; $35.00; Hardcover), New England native and acclaimed chef Daniel Bruce invites the reader into his home to enjoy contemporary New England cuisine.

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Boston, MA, November 2013 – In his first cookbook, Simply New England: Seasonal Recipes That Celebrate Land and Sea (Lyons Press; $35.00; Hardcover), New England native and acclaimed chef Daniel Bruce invites the reader into his home to enjoy contemporary New England cuisine.

In this beautiful cookbook, chef Daniel Bruce of the Boston Harbor Hotel highlights food that is deeply rooted in New England soil with dishes that are respectful of their ingredients and simple to prepare; dishes that he enjoys cooking at home and sharing with his own family and friends.

“Great food doesn’t have to be complicated,” says Bruce.  “These are dishes that I make over and over again because they taste good and they work.  I hope they will become part of your personal culinary history as well.”

Throughout the book, Bruce weaves in personal tales of his family life and culinary history, while sharing witty stories and cooking tips that capture the readers’ attention and taste buds.

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, worked alongside the legendary Alain Sailhac at Le Cirque, 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.

Bruce heralds a fresh take on New England home-cooking, sharing favorite recipes of his childhood alongside those he has perfected throughout his career.  With 125 original recipes, 158 color photographs, and numerous personal stories that illuminate the man behind the chef title, Daniel Bruce’s Simply New England cookbook shines a spotlight on dishes that are specific to New England but play a much larger role on the national stage.  

Sample recipes include:

BREAKFAST:  Bartlett Pear and Nutmeg Fritters with Cider Syrup; Blueberry Mint Scones; Farmhouse Chive Biscuits

STARTERS:  Lemony Jonah Crab Cakes with Celery Root Mayonnaise; Maine Lobster and Sweet Corn Cakes

SOUPS:  New England Clam Chowder; Native Fiddlehead and Green Onion Soup; Parsnip Cider Soup

SALADS:  Rowes Wharf Crab, Tomato and Avocado Salad with Horseradish Dressing; Wild Mushroom, Apple, and Smoked Pecan Salad with Melted Red Onion and Bacon Dressing

FISH:  New England Lobster and Clam Boil; Winter Cod with Chorizo, Red Peppers, and White Beans

POULTRY:  Brown Sugar and Lime Roasted Duck Breast; Roasted Turkey, Sage, and Canadian Brown Bread Meatballs; Dried Cranberry and Spinach Stuffed Chicken Breast

MEATS: Cocoa and Coffee Rubbed Grilled Flank Steak; Red Wine and Chinese Five Spice-Braised Boneless Beef Short Ribs

MUSHROOMS AND VEGETABLES:  Wild Mushroom Polenta; Roasted Winter Root Vegetables; Summertime Sweet Corn Pudding

DESSERTS:  Raspberry Walnut Buckle; Deep-Dish Apply Pandowdy; Baked Hazelnut and Ginger Cake

SIMPLY NEW ENGLAND: SEASONAL RECIPES THAT CELEBRATE LAND AND SEA
By Daniel Bruce • Lyons Press • ISBN: 9780762786688
Price: $35.00 • Hardcover: 9 1/4 x 11, 274 pages
Publishing November 2013

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About the Author:

Daniel Bruce is executive chef at the Boston Harbor Hotel, where he founded the annual Boston Wine Festival and oversees all dining operations.  He is culinary consultant for Pyramid Hotel Group and has launched and personally overseen wine festivals in Berkeley, New Orleans, and Washington DC.  He has been recognized twice as one of the Best Hotel Chefs in America by the James Beard Foundation and has been awarded the title of Vice Conseiller Culinaire, Bailliage de Boston by La Chaine des Rotisseurs.  Most recently, Daniel Bruce has been named Chef of the Year for 2013 by the Massachusetts Restaurant Association.  He is an honorary member of Chevalier du Tastevin and has received an honorary doctorate degree from his alma mater, Johnson & Wales University.  He lives with his family in Boston.

About the Boston Harbor Hotel:

A member of Preferred Hotel Group, Boston’s only Forbes Five-Star waterfront hotel welcomes guests arriving by land or sea. Located on the historic harbor at Rowes Wharf, the Boston Harbor Hotel’s inviting ambiance and unparalleled service provide the ideal home away from home for travelers. Luxurious accommodations with sweeping views of Boston’s cityscape or breathtaking waterfront, a contemporary spa and fitness center, world-class dining and a 34-slip marina make the Boston Harbor Hotel a destination Beyond compare. For more information, visit www.bhh.com.

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