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9781603586504

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<strong><em>Booklist</em>-</strong></p> Portsmouth, New Hampshire s Black Trumpet is, according to one <em>Boston Globe</em> review, 'the kind of place where diners are apt to travel farther to get there than the ingredients do' Which speaks well of owner-chef Mallett s mantra of sustainability and the quality of food his kitchen produces. Mallett arranges these hundreds of recipes into eight miniseasons of ingredient availability, beginning with early winter and ending with late fall ( the final forage ). Thus, the first chapter features warm spinach salad with clementines, goat cheese, and pickled shallots, while late-spring recipes include crunchy garden radishes with malt aioli, tamari, and micro herbs. That 'final forage' includes a zesty apple chutney along with cider-braised pork osso buco. Mallett is one fine writer, both in relating Black Trumpet s story and guiding philosophy and in laying out his recipes, which are concise but so thoroughly and solicitously explained that even the timid home chef should be inspired to give them a try. With appeal and relevance extending beyond New England, this is a winner, every which way. </p>

Evan Mallett stealthily and humbly creates our regional culinary identity.His dishes honor our seasonal ingredients, but also give us a sense of adventure in exciting flavors and traditions from Morocco, Mexico, and India. This is the new, true New England cuisine. I ll make these delicious dishes season by season, but there are beautiful stories here, too, about farmers and fishermen, family and loyal staff all part of the bigger story behind Evan s dedication to our Good Food Revolution. <strong>--Rachel Forrest, food writer and restaurant critic</strong></p>

From the very first chapter, I was captured by Evan's knowledge of stocks, dressings, aioli, butters that have been browned, and all the necessary beginnings for the magical dishes this wonderful cook has fashioned. All through the book, from one season to the next, I was profoundly impressed by Evan's understanding of ingredients that bring more than one taste to your delighted mouth.</p> There are three classic books for cooking: <em>The Joy of Cooking, </em> Julia Child's <em>Mastering the Art of French Cooking, </em> and <em>The New York Times Cookbook. </em>You only need to add one other now--Evan Mallett's <em>Black Trumpet. --</em> <strong>James Haller, founding chef and owner, Blue Strawbery; author of <em>Salt & Pepper Cooking</em> </strong></p>

<strong><em><em>Publishers Weekly</em>-</em> </strong></p> Mallett and his crew weren t quite sure who they wanted to be when they opened Black Trumpet in Portsmouth, N.H., in the spring of 2007. Today, they re the embodiment of the locally sourced movement, working with local farmers to craft terrific cuisine that speaks to the region and its history. Mallett shares over 250 recipes that make the most of New England s offerings, including chestnut butter and fig jam finger sandwiches, cider-braised pork osso bucco, and pork schnitzel with pretzel spatzle. The must-try snacks include pan-fried smelts with Meyer lemon and caper aioli, ceviche with pico de gallo, and the beautifully simple Chile Pasta, a from-scratch pasta dough that incorporates a trio of chilies to add smoke and warmth. The majority of the book s dishes are probably best ordered at the restaurant itself: potted fava bean pate with rhubarb gelee, saffron pickled quail egg with serrano ham and aioli in a phyllo nest, and fried rabbit loin with cheesy polenta pudding and rhubarb salsa call for more time than readers may have for dinner. Still, readers [are] sure to find some great ideas and techniques. </p>

Author Information

Chef Evan Mallett’s path to professional cooking was a sinuous one, wending its way from Washington, D.C. up the coast to Boston and ultimately the small seaport city of Portsmouth, New Hampshire.  In 2007 Evan and his wife Denise bought what would become the Black Trumpet, becoming stewards of an historic restaurant location—an old ship’s chandlery that in 1970 first opened as the legendary Blue Strawbery, a pioneer of New American cuisine. Evan is a three-time James Beard semi-finalist for Best Chef, Northeast. He is actively involved and sits on the boards of Chef's Collaborative, Slow Food Seacoast, and the Heirloom Harvest Project, an initiative that brings together farmers, chefs, and educators to identify and restore a food system native to the greater New England Seacoast region.

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