Local chef Justin Bradbury (JB Culinary Services) has debuted his first cookbook titled Nouvelle New England – an ode to the many ingredients, recipes, and traditions from the region. Featuring “classic technique, timeless taste, and modern touches” Bradbury takes readers on a journey through the rich history of cuisine in the area and efforts to make the most out of what a harvest or fishing net may bring you.
Featured recipes include his award winning Mussels in Saffron Cream, a vibrant Mohegan inspired Succotash, and his Rhode Island Red Chowder that may spawn fond memories of days at Rocky Point.
“Our land and everything it has to offer make for an incredibly unique style of cuisine and culture,” explains Bradbury. “From the best seafood in the country, to our beloved corn crops, and countless native ingredients ripe for the picking – living and working here is truly any culinarian’s dream.”
Bradbury credits much of his appreciation for the region’s cuisine and its staples to his time at Johnson & Wales University. With a heavy focus on sustainable cooking and sourcing of ingredients, Bradbury reveals that “young chefs are tasked with thinking outside of the box and creating the most out of what nature provides them.” With 21 unique, regionally-inspired recipes, Bradbury’s new cookbook is doing just that.
Chef Bradbury is a Lincoln native and has worked professionally as a chef for nearly two decades – highlighted by his company JB Culinary Services as well as his role in the American Culinary Federation RI chapter, through which he has won multiple competition gold medals.
Nouvelle New England releases on August 3rd via Amazon.
