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Matty Matheson: A Cookbook

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VIRGIN and the VIRGIN signature logo are registered trademarks of Virgin Enterprises Limited and are used under licence. Matty’s no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks.

Many, many of these recipes focus on less-used and hard-to-find cuts of meat and on seafood, which is expensive and, for me personally, mostly undesirable. The book, “Cookin’ Somethin’ for College,” features 12 easy-to-make recipes geared toward Gen Z and college students. Now in Minneapolis, she is a chef instructor at Cooks of Crocus Hill, caters small events and hosts curated pop-up dinner parties. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages.

Anyone can just google a recipe for literally anything, so it was refreshing to see actual emotional connections to recipes. The recipes look amazing, it's got a lot of Matty's humour in it, and to top it off the book itself just feels really high quality. Matty Matheson is the funniest and most illustrious person on YouTube, the host of Viceland’s It’s Suppertime!

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.

His senses of family history, place, adventure and humor have me so charmed, I’m reading every word of this book. 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 made The Infamous Cheesy Citrus Refried Beans, Smoked Whitefish Mousse Sundae, Frozen King Crab Legs Rangoon, Italian Beef, Fried Chicken, Fish Sticks with Kewpie Tartar Sauce and Molasses Cookies Stuffed with Dulce de Leche. Along with beautiful photographs of Matty’s dishes and his farm, this one-of-a-kind cookbook is filled with signature recipes that are equal parts approachable and tasty. While Matty's first book was almost a history lesson on his life, this new cookbook is more centered on creating a love for cooking at home. Although it would be wrong to say this is the only cookbook you’ll ever need – it doesn’t quite have the same scope as Home Cookery Year for example – at 368 pages, Matheson has packed a lot in and pretty much delivers a dish for every occasion, drawing on a wide range of global culinary influences in the process. Matty Matheson is part post-Bourdainian millennial cook (tattooed, casually clothed and foul-mouthed), part child (cue singsongs and quirky kitchen decor) and, obviously, part bad-ass in the kitchen.

Once the tongues are ready to peel, place on a plate to cool for a few minutes so you can handle them. Having said that, I live in Middle Tennessee now and most of the recipes did nothing but piss me off. and Dead Set on Life, the father of three bundles of joy, the greatest husband to the greatest wife in the world, and a chef phenom. What sets this apart is the authenticity that is Matty Matheson, as a human being and a professional chef. He is boisterous and in your face with his passion for life and food, but that is what makes him so interesting.

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