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Matty Matheson: A Cookbook
New York Times bestseller! Here is a recipe- and story-packed cookbook from Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life. Now a member of the cast of the hit series The Bear, Matty 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 full-color 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 that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Recipes include:
Baked Rigatoni
Ronco Rotisserie Prime Rib
Broccoli-Chicken Cheddar Curry Casserole
Buffalo Sweetbread Sliders
Cassoulet
Nashville Hot Chicken
Vietnamese Steak Tartare
Coca-Cola Pork Belly and Grilled Short Ribs
And many more!
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.
Matty’s 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 fabulous collection of recipes from one of today’s most beloved chefs.
Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This full-color 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 that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Recipes include:
Baked Rigatoni
Ronco Rotisserie Prime Rib
Broccoli-Chicken Cheddar Curry Casserole
Buffalo Sweetbread Sliders
Cassoulet
Nashville Hot Chicken
Vietnamese Steak Tartare
Coca-Cola Pork Belly and Grilled Short Ribs
And many more!
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.
Matty’s 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 fabulous collection of recipes from one of today’s most beloved chefs.
304 pages, Hardcover
Published October 9, 2018
400 people are currently reading
1162 people want to read
About the author
Matty Matheson
4 books107 followersMatthew James Matheson is a Canadian chef and internet personality. He was the executive chef of Parts & Labour, a restaurant located in Toronto, Canada which permanently closed on 1 January 2019. Matheson regularly appeared on Vice's show Munchies.
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Displaying 1 - 30 of 81 reviews
August 31, 2018
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.
In a YouTube clip put out by Bon Appetit that has amassed almost 2.5 million views, Matheson sits in a blue velvet armchair, bowl of popcorn in hand with an L.L. Bean hat and reviews other food related videos like Gordon Ramsay’s pork belly how-to; a guy making a tiny sandwich and some kind of pizza dip. Elsewhere, you can find him making Lemon Meringue Pie on a series called Munchies wearing a long-sleeved shirt and hat emblazoned with the word “FUCT”; making Beef Bolognese from his VICELAND series: It’s Suppertime! and making the “world’s best cheeseburger” on Late Night with Seth Meyers.
Simply, you either love or hate Matty Matheson. There is no in-between.
In his first cookbook, the aptly named: Matty Matheson: A Cookbook, Matheson graces the cover, sitting at the head of a table filled with a feast of dishes including shrimp cocktail, fried onion rings, and a classic steak, baked potato and a bottle of Coca-Cola, among other things. If there is one thing Matheson doesn’t joke about, it’s food – or at least, the quality of the food. Like him or not, the guy can cook and what’s great about his cookbook is: there’s a lot to like.
It’s divided into two parts, the first comprising stories and recipes he gained through his family – from Prince Edward Island, to New Brunswick and Toronto – he introduces not only his influences (his family) but also an inane collection of coastal classics both meaningful and popular. We’re talking lobster rolls (“If you ever order a lobster roll and it comes as a lobster salad on a bun, throw that shit in the garbage and never go back to that place!”), Grilled Beef Tongue (“the trick in this version is to peel the tongue while it’s hot and place it back into the strained braising liquid to chill overnight”), Fried Clams, Lobster Pie, Mussel Stew, and Gumbo, and that’s just the beginning.
The second part covers Matheson’s more formal training including three years at Humber College (he dropped out 3 weeks prior to graduation to tour Canada with his best friend’s band), an unlikely beginning at Le Sélect Bistro and places where he made a name for himself, Oddfellows and Parts & Labour. Here, Matheson waxes delicious on French Onion Soup with the kind of advice you want from a chef (“don’t buy cheap cheese”), Roasted Chicken with Whelk and Mushroom Beurre Blanc (“this is the chicken to end all chickens”), Blanquette Ris de Veau (that serves “4 skinny French people”) and a Pot-au-Feu that one might melt into.
The recipes and accompanying food photography by Quentin Bacon and Pat O’Rourke make for an incredible cookbook on their own, but the real heart of this book is the story of Matty Matheson himself. Matheson’s history, included with recipes recount his upbringing on Prince Edward Island (for those in the know, P.E.I.) with his family including his grandfather, Grampy, who was clearly a major influence. “A true man of nature: never living in excess, never taking more than needed, always leaving some for the next person or animal to find and enjoy.” It’s more than just an influence; it’s the true illustration of people who left a profound mark on Matheson that shaped his life no matter how differently they may have lead their lives. One doesn’t find that often, especially in cookbooks.
While this cookbook finally puts in print what many have known for years, that Matty Matheson is a great chef, it’s hard to imagine most of these recipes being especially accessible to the average home cook. If you don’t live near a coast, obtaining six lobsters for the Lobster Pie requires a fair amount of planning; four pounds of quahogs for the P.E.I. Seafood and Steaks, also a little out of the way. A few of the specific ingredients however, like the Crosby’s Fancy molasses recommended for the Molasses Bread Pudding, are merely an internet search away.
Furthermore, while there are takes on modern classics like Nashville Hot Chicken, Buffalo Sweetbread Sliders, and the cheeseburger, this book is a little aspirational for Matheson’s fan base. For being a self-professed chicken finger sub kind of guy, fans might expect less of a grocery list of ingredients and more ways to take casual faire to a new taste level. That said, the recipes themselves are not hard to follow and Matheson’s anecdotes and advice could make the difference between a dish one might never think of attempting and one that sets a new bar.
[Note: I received an ebook copy of this title from NetGalley in exchange for a fair review.]
In a YouTube clip put out by Bon Appetit that has amassed almost 2.5 million views, Matheson sits in a blue velvet armchair, bowl of popcorn in hand with an L.L. Bean hat and reviews other food related videos like Gordon Ramsay’s pork belly how-to; a guy making a tiny sandwich and some kind of pizza dip. Elsewhere, you can find him making Lemon Meringue Pie on a series called Munchies wearing a long-sleeved shirt and hat emblazoned with the word “FUCT”; making Beef Bolognese from his VICELAND series: It’s Suppertime! and making the “world’s best cheeseburger” on Late Night with Seth Meyers.
Simply, you either love or hate Matty Matheson. There is no in-between.
In his first cookbook, the aptly named: Matty Matheson: A Cookbook, Matheson graces the cover, sitting at the head of a table filled with a feast of dishes including shrimp cocktail, fried onion rings, and a classic steak, baked potato and a bottle of Coca-Cola, among other things. If there is one thing Matheson doesn’t joke about, it’s food – or at least, the quality of the food. Like him or not, the guy can cook and what’s great about his cookbook is: there’s a lot to like.
It’s divided into two parts, the first comprising stories and recipes he gained through his family – from Prince Edward Island, to New Brunswick and Toronto – he introduces not only his influences (his family) but also an inane collection of coastal classics both meaningful and popular. We’re talking lobster rolls (“If you ever order a lobster roll and it comes as a lobster salad on a bun, throw that shit in the garbage and never go back to that place!”), Grilled Beef Tongue (“the trick in this version is to peel the tongue while it’s hot and place it back into the strained braising liquid to chill overnight”), Fried Clams, Lobster Pie, Mussel Stew, and Gumbo, and that’s just the beginning.
The second part covers Matheson’s more formal training including three years at Humber College (he dropped out 3 weeks prior to graduation to tour Canada with his best friend’s band), an unlikely beginning at Le Sélect Bistro and places where he made a name for himself, Oddfellows and Parts & Labour. Here, Matheson waxes delicious on French Onion Soup with the kind of advice you want from a chef (“don’t buy cheap cheese”), Roasted Chicken with Whelk and Mushroom Beurre Blanc (“this is the chicken to end all chickens”), Blanquette Ris de Veau (that serves “4 skinny French people”) and a Pot-au-Feu that one might melt into.
The recipes and accompanying food photography by Quentin Bacon and Pat O’Rourke make for an incredible cookbook on their own, but the real heart of this book is the story of Matty Matheson himself. Matheson’s history, included with recipes recount his upbringing on Prince Edward Island (for those in the know, P.E.I.) with his family including his grandfather, Grampy, who was clearly a major influence. “A true man of nature: never living in excess, never taking more than needed, always leaving some for the next person or animal to find and enjoy.” It’s more than just an influence; it’s the true illustration of people who left a profound mark on Matheson that shaped his life no matter how differently they may have lead their lives. One doesn’t find that often, especially in cookbooks.
While this cookbook finally puts in print what many have known for years, that Matty Matheson is a great chef, it’s hard to imagine most of these recipes being especially accessible to the average home cook. If you don’t live near a coast, obtaining six lobsters for the Lobster Pie requires a fair amount of planning; four pounds of quahogs for the P.E.I. Seafood and Steaks, also a little out of the way. A few of the specific ingredients however, like the Crosby’s Fancy molasses recommended for the Molasses Bread Pudding, are merely an internet search away.
Furthermore, while there are takes on modern classics like Nashville Hot Chicken, Buffalo Sweetbread Sliders, and the cheeseburger, this book is a little aspirational for Matheson’s fan base. For being a self-professed chicken finger sub kind of guy, fans might expect less of a grocery list of ingredients and more ways to take casual faire to a new taste level. That said, the recipes themselves are not hard to follow and Matheson’s anecdotes and advice could make the difference between a dish one might never think of attempting and one that sets a new bar.
[Note: I received an ebook copy of this title from NetGalley in exchange for a fair review.]
August 18, 2018
Thank you ABRAMS for an e-galley of Matty Matheson for review. I liked this cookbook’s format. Part autobiography, part cookbook, and lovely pictures. It was formatted to go from his family recipes to the fancier restaurant ones too which I loved. Each grouping really represented a time and space in his life. Some were rustic and down home and some were fancy and from upscale restaurants. A great mix and interspersed with interesting details from his life. Publishes October 9/18
October 21, 2018
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!
Full review with pictures - https://storeybookreviews.com/2018/10...
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!
Full review with pictures - https://storeybookreviews.com/2018/10...
November 23, 2018
This isn't your average cookbook. It's more like... a food journey slash memoir.
I probably won't even attempt to cook the majority of recipes in this book but I don't feel like I have been ripped off because of it. I'll just casually thumb through and drool over the spectacular photography, read a bit here and there and have a little giggle to myself, google whatever the fuck a yukon gold potato is (it's obviously a potato but it's not one I've ever seen or heard of), and maybe even work myself up into trying something as adventurous as some offal next time I'm at a restaurant that serves such.
Matty talks a lot about his relationship with food, and it's not just a relationship with food as so much as that food relates to people. And that's one of the best parts of food, isn't it? That it brings people together. He speaks about his life, his relations and how food falls into it. Like I said... not your average cookbook. The presentation, layout, choice of language is all very... particular. It gives you a sense of personality, something well loved and laboured over.
I probably won't even attempt to cook the majority of recipes in this book but I don't feel like I have been ripped off because of it. I'll just casually thumb through and drool over the spectacular photography, read a bit here and there and have a little giggle to myself, google whatever the fuck a yukon gold potato is (it's obviously a potato but it's not one I've ever seen or heard of), and maybe even work myself up into trying something as adventurous as some offal next time I'm at a restaurant that serves such.
Matty talks a lot about his relationship with food, and it's not just a relationship with food as so much as that food relates to people. And that's one of the best parts of food, isn't it? That it brings people together. He speaks about his life, his relations and how food falls into it. Like I said... not your average cookbook. The presentation, layout, choice of language is all very... particular. It gives you a sense of personality, something well loved and laboured over.
August 9, 2018
A cookbook with a story/biography in it, this type of cookbook just pop more and more often around and it sure bring something a bit more then just a cookbook! Anyway, this one was interesting, the recipes look nice, good pictures quality, lot of sea foods and meat so I'm happy with that, but really a good variety of recipes, everything look a bit fat and greasy, not food for loosing weight here, but definitely a couple of them that I will try!
January 8, 2019
Not exactly my style....or my ingredients! Rabbit Stew, Snails on Toast, Buffaloaf - thanks, but no thanks.
July 16, 2019
This was not what I was expecting - perhaps because I don't really know Matty Matheson's persona or his rise to fame, but while I was looking for an approachable cookbook, what this actually is is a memoir with recipes interspersed. Not being invested in the author/chef makes this rather uninteresting for me, and to be honest, the writing style and recipes with visuals didn't entice me that much either.
April 25, 2023
I've only made 4 recipes but the stories are incredible and worth buying the book.
May 2, 2025
I love to read cookbooks, but don't generally like to review those which I haven't actually tried the recipes from. Having said that, this cookbook felt like 50% memoir and 50% recipes, so my review is of the memoir portion and not the recipes (and hopefully I'll get around to trying a few recipes at some point in the future and can update my review afterwards).
I am familiar with Matty Matheson through watching The Bear, but haven't seen his cooking videos online and didn't really know anything more about him. But I love food related memoirs, and this one was available on Kindle Unlimited, so I figured it was worth checking out. I found the voice to come across as being truly his, rather than having a generic ghost-written feel. I really enjoyed reading about his family history and experiences growing up in Canada. It definitely made me wish I could visit those areas and try the food. I love that he included a chapter on his wife's family as well and I identified with his description of his mother-in-law and how she shared her love for her family and their loved ones through cooking and food. Reading Matheson's descriptions of his ADHD and how culinary school and working in a kitchen were a way for him to be successful despite neurodiversity also resonated with me. I have heard this same comment in multiple podcasts with famous chefs, it seems that ADHD can be a huge positive in the food world and gives me hope that my teen with ADHD who struggles in school can ultimately lead a successful future once he is out of the classroom and able to work with his hands and with people.
As for the recipes, I found this book to include a good portion of aspirational recipes that probably aren't accessible for a lot of folks (due to ingredients or time) and recipes that would be easier for the average home cook to attempt. I'm looking forward to choosing a few to try at some point and would like to read Matheson's other cookbooks as well.
I am familiar with Matty Matheson through watching The Bear, but haven't seen his cooking videos online and didn't really know anything more about him. But I love food related memoirs, and this one was available on Kindle Unlimited, so I figured it was worth checking out. I found the voice to come across as being truly his, rather than having a generic ghost-written feel. I really enjoyed reading about his family history and experiences growing up in Canada. It definitely made me wish I could visit those areas and try the food. I love that he included a chapter on his wife's family as well and I identified with his description of his mother-in-law and how she shared her love for her family and their loved ones through cooking and food. Reading Matheson's descriptions of his ADHD and how culinary school and working in a kitchen were a way for him to be successful despite neurodiversity also resonated with me. I have heard this same comment in multiple podcasts with famous chefs, it seems that ADHD can be a huge positive in the food world and gives me hope that my teen with ADHD who struggles in school can ultimately lead a successful future once he is out of the classroom and able to work with his hands and with people.
As for the recipes, I found this book to include a good portion of aspirational recipes that probably aren't accessible for a lot of folks (due to ingredients or time) and recipes that would be easier for the average home cook to attempt. I'm looking forward to choosing a few to try at some point and would like to read Matheson's other cookbooks as well.
December 3, 2018
It's no surprise to anyone who follows me on social media that I am a huge fan of Matty Matheson. I have loved his videos on munchies over the past few years, and the recent addition of it's suppertime have been fantastic.
So when he came out with cookbook, I pre ordered it way back in the summer with great anticipation. Even though Matty uses so much humor in his videos and has definitely cooked up cheeto mac n cheese and burgers, you can clearly tell he is an incredibly gifted cook. This book did not disappoint my expectations. This book is what I wish everyone's cookbook looked like. Each chapter was a homage to each stage of his life and the people who inspired him. It's chalked full of stories of mother in laws food, to cooking school and growing up. The most magical thing to me about cooking is that it can tell a beautiful story, and Matty does that wonderfully.
Now that i'm done gushing, in terms of the recipes you are gonna get a great mix of simple homecook dishes, pasta dishes, and lots of seafood from Matty's childhood out east. Some recipes are more advanced than others, but if all falls you can make a bologna bowl.
I love this cookbook so much and I would recommend it to anyone
So when he came out with cookbook, I pre ordered it way back in the summer with great anticipation. Even though Matty uses so much humor in his videos and has definitely cooked up cheeto mac n cheese and burgers, you can clearly tell he is an incredibly gifted cook. This book did not disappoint my expectations. This book is what I wish everyone's cookbook looked like. Each chapter was a homage to each stage of his life and the people who inspired him. It's chalked full of stories of mother in laws food, to cooking school and growing up. The most magical thing to me about cooking is that it can tell a beautiful story, and Matty does that wonderfully.
Now that i'm done gushing, in terms of the recipes you are gonna get a great mix of simple homecook dishes, pasta dishes, and lots of seafood from Matty's childhood out east. Some recipes are more advanced than others, but if all falls you can make a bologna bowl.
I love this cookbook so much and I would recommend it to anyone
December 1, 2018
The first time I saw Matty, my mom was watching some show on the Viceland channel. I remember thinking something along the lines of, "wow, this guy is pretty loud. What's his deal?" But I sat down, watched the show, and genuinely enjoyed it. That is who Matty Matheson is. He is boisterous and in your face with his passion for life and food, but that is what makes him so interesting.
I pre-ordered this book for my mother and we both love it. The photos are of great quality - it would make for a great table book if only for the pictures - the writing flows, and the recipes are easy to follow and understand. Matty tried to tell his story in this book through recipes that define who he is and he absolutely pulled it off.
4/5 stars! The only reason why I didn't give it a full 5/5 was because most of the recipes are not actually of food that I would eat but that is my own preference and has nothing to do with the actual recipes themselves.
I pre-ordered this book for my mother and we both love it. The photos are of great quality - it would make for a great table book if only for the pictures - the writing flows, and the recipes are easy to follow and understand. Matty tried to tell his story in this book through recipes that define who he is and he absolutely pulled it off.
4/5 stars! The only reason why I didn't give it a full 5/5 was because most of the recipes are not actually of food that I would eat but that is my own preference and has nothing to do with the actual recipes themselves.
September 15, 2021
Part autobiography, part cookbook. Nothing new to me as I am completely obsessed with Matty and have watched every single video of him, including all the Powerful Truth Angels podcasts and interviews etc, I absolutely adore the total REALNESS of him. Though I can imagine that many of you will hate him, especially at first. His trademark is screaming with his high-pitched voice after all.
This is a wonderful (quick) run-through of his life in food, his career, his loves and addictions. I loved the intros and stories before recipes – a lot of stuff to read, actually! If you want to know more check out the Matty Matheson story 1&2 episodes of PTA.
This isn't literature, but I wanted to add it here, because there was a lot to read and I love this beautifully laid out book with all of its nice photographs and stories.
Oh, by the way: this is a birthday present to my girlfriends kid brother. Sorry that I read it, now it's a used book!
This is a wonderful (quick) run-through of his life in food, his career, his loves and addictions. I loved the intros and stories before recipes – a lot of stuff to read, actually! If you want to know more check out the Matty Matheson story 1&2 episodes of PTA.
This isn't literature, but I wanted to add it here, because there was a lot to read and I love this beautifully laid out book with all of its nice photographs and stories.
Oh, by the way: this is a birthday present to my girlfriends kid brother. Sorry that I read it, now it's a used book!
August 16, 2018
I received an ebook copy of this title from NetGalley in exchange for a fair review!
OK so right of the bat I'm going to tell you I will never make half of the recipes in this book. Pig face, snails on toast, seared fois gras... no. That being said, there are a bunch of other recipes, with great pictures that are worth checking out. Even some that I might not make have useful cooking technique recommendations and flavour combinations that one may not necessarily consider. I also liked the autobiography-in-a-cookbook angle. I've read some that have had an autobiographical aspect, but this book has a great storyteller and chef behind it, with lots of neat family recipes added.
Although not all the recipes are do-able for the home cook, there is plenty in this book that makes it worth a look
OK so right of the bat I'm going to tell you I will never make half of the recipes in this book. Pig face, snails on toast, seared fois gras... no. That being said, there are a bunch of other recipes, with great pictures that are worth checking out. Even some that I might not make have useful cooking technique recommendations and flavour combinations that one may not necessarily consider. I also liked the autobiography-in-a-cookbook angle. I've read some that have had an autobiographical aspect, but this book has a great storyteller and chef behind it, with lots of neat family recipes added.
Although not all the recipes are do-able for the home cook, there is plenty in this book that makes it worth a look
October 11, 2021
I confess I had never heard of Matty Matheson before picking this book up, so all the biographical stuff that would probably interest fans of his TV shows had no interest for me, whatsoever.
If you're from the Canadian coast or even New England you would probably enjoy some of these recipes. I was born and raised in Connecticut, so I know the ingredients would be easily obtainable up there. However, some of them were a little goofy. I know 12-year old kids in New England who know how to boil a lobster and make a lobster roll.
Having said that, I live in Middle Tennessee now and most of the recipes did nothing but piss me off. The ingredients, even if available, are second-rate, frozen, or not what you'd call "fresh" by any stretch.
As I said, I'd never heard of the guy so his personal anecdotes didn't hit home with me. But if you're a fan, you'll probably enjoy them.
If you're from the Canadian coast or even New England you would probably enjoy some of these recipes. I was born and raised in Connecticut, so I know the ingredients would be easily obtainable up there. However, some of them were a little goofy. I know 12-year old kids in New England who know how to boil a lobster and make a lobster roll.
Having said that, I live in Middle Tennessee now and most of the recipes did nothing but piss me off. The ingredients, even if available, are second-rate, frozen, or not what you'd call "fresh" by any stretch.
As I said, I'd never heard of the guy so his personal anecdotes didn't hit home with me. But if you're a fan, you'll probably enjoy them.
October 28, 2018
Matty Matheson wrote a damn good cookbook. My husband and I have long been a fan of his entertaining and educational YouTube videos, so I was excited to check this cookbook out. Matty does a fantastic job blending storytelling with interesting recipes. I learned a ton about Canadian cuisine and Matty's intriguing life story. I really appreciated the casual tone of the cookbook. It read like watching one of Matty's videos on YouTube- very personal and real.
Some of the recipes aren't super approachable- they take 5 days to make or require an odd, exotic assortment of meat. It'll be good to challenge ourselves and try some unique ones, but there are several we'll probably skip. Can't wait to make the rigatoni though! And the blackberry cake.
Keep up the great work, Matty!
Some of the recipes aren't super approachable- they take 5 days to make or require an odd, exotic assortment of meat. It'll be good to challenge ourselves and try some unique ones, but there are several we'll probably skip. Can't wait to make the rigatoni though! And the blackberry cake.
Keep up the great work, Matty!
December 20, 2018
Unlike a lot of cookbooks this also has a biography included. You not only get a ton of wonderful recipes you also get to know the cook Matty Matheson, and as a bonus a lot of wonderful photographs. The photos are not just of the wonderful food but there also also personal pictures and pictures of Prince Edward Island.
Both the story and the recipes are great. The recipes go from simple no brainers to fancy restaurant style fare. This is one cookbook you will be doing more then looking through the index to find out whats for dinner.
I received this book from the Author or Publisher via Netgalley.com and chose to leave this review.
Both the story and the recipes are great. The recipes go from simple no brainers to fancy restaurant style fare. This is one cookbook you will be doing more then looking through the index to find out whats for dinner.
I received this book from the Author or Publisher via Netgalley.com and chose to leave this review.
February 15, 2021
Lol
I've been reading a lot of cookbooks lately. There's something there about seeing how a restaurant or bar or certain cuisine functions. To read about summers on Prince Edward Island, see how this crazy chef got started. It's really beautiful dude.
so many fucking bangers in this book that I have to make. Roast goose, giant country-style doughnut, FRIED PIG FACE? ?
I've been dying to go to Montreal or just Canada in general, and eat food that sticks to my ribs and causes me to waddle. I wanna wear a big flannel and drink petit-nat with my freiendndnlalksdjfl;a
fuck corona this shit is corny as hell
I've been reading a lot of cookbooks lately. There's something there about seeing how a restaurant or bar or certain cuisine functions. To read about summers on Prince Edward Island, see how this crazy chef got started. It's really beautiful dude.
so many fucking bangers in this book that I have to make. Roast goose, giant country-style doughnut, FRIED PIG FACE? ?
I've been dying to go to Montreal or just Canada in general, and eat food that sticks to my ribs and causes me to waddle. I wanna wear a big flannel and drink petit-nat with my freiendndnlalksdjfl;a
fuck corona this shit is corny as hell
May 23, 2023
a pretty traditional book!
Scumbo aka dads gumbo
butter - flour - duck fat
andouille sausage - slab bacon
yellow onion
green peppers - red peppers - jalapeno
celery - garlic - tomato paste
cayenne - filé powder - Cajun seasoning
white wine - chicken stock - turkey necks
quail - Tabasco - whole crabs
king crab legs - cod fillets - shrimp
okra - clams - mussels
Bologna bowl (page 135) [what?!]
Bologna - American cheese
eggs - bread
French onion soup
butter - sourdough - Emmental
red onion - Vidalia onion - yellow onion
cipollini onions - red pearl onions - shallots
Madeira - Port wine - sherry
beef stock - thyme - bay leaf
Scumbo aka dads gumbo
butter - flour - duck fat
andouille sausage - slab bacon
yellow onion
green peppers - red peppers - jalapeno
celery - garlic - tomato paste
cayenne - filé powder - Cajun seasoning
white wine - chicken stock - turkey necks
quail - Tabasco - whole crabs
king crab legs - cod fillets - shrimp
okra - clams - mussels
Bologna bowl (page 135) [what?!]
Bologna - American cheese
eggs - bread
French onion soup
butter - sourdough - Emmental
red onion - Vidalia onion - yellow onion
cipollini onions - red pearl onions - shallots
Madeira - Port wine - sherry
beef stock - thyme - bay leaf
February 1, 2019
I love Matty. I love his show - and this cookbook not only has amazing looking recipes but there were times I found my self reading parts out loud to my husband after he asked me why I was laughing.
As someone who lives in a small town where cuts of meat and seasonings can be hard to find I feel like some of the recipes would be impossible to make. But I also feel like you could figure it out with what you DO have and that’s something Matty would appreciate. There’s also plenty of easy to get recipes that go across from vegan to a pig face 😂
As someone who lives in a small town where cuts of meat and seasonings can be hard to find I feel like some of the recipes would be impossible to make. But I also feel like you could figure it out with what you DO have and that’s something Matty would appreciate. There’s also plenty of easy to get recipes that go across from vegan to a pig face 😂
January 19, 2020
My best friend got me absolutely hooked on Matty Matheson. This cookbook is what every cookbook should be; stories about what the recipe means to the chef. Anyone can just google a recipe for literally anything, so it was refreshing to see actual emotional connections to recipes. Matty writes exactly like how he would talk. He’s raw and real and just so much fun to not only watch, but to read as well. The recipes AND the stories are badass. The first cookbook I actually sat down and read it cover to cover. I’m sure it will be well used for many years.
December 11, 2023
Hell yeah this cookbook experience, and the stories shared within was an awesome ride!
I will say that most of the juicy recipes in this cookbook are meant for the industrial kitchen, they are huge projects, some of them taking up to 5 days to complete!
These are the kind of recipes where you need some serious money to afford some of the pricey ingredients, and you'll have to prep your refrigerator and freezer space accordingly to accommodate some of the steps that are offered here.
It is possible, but you will need to plan!
I will say that most of the juicy recipes in this cookbook are meant for the industrial kitchen, they are huge projects, some of them taking up to 5 days to complete!
These are the kind of recipes where you need some serious money to afford some of the pricey ingredients, and you'll have to prep your refrigerator and freezer space accordingly to accommodate some of the steps that are offered here.
It is possible, but you will need to plan!
December 18, 2023
I love this guy and I honestly have no idea who he is; I must have come across his name or a recipe in one of my foodie magazines & put holds on a couple of his books from the library. His senses of family history, place, adventure and humor have me so charmed, I’m reading every word of this book. I’ll only try a couple of recipes, but who cares. As Matty writes in his intro to Sausage and Potatoes “No one has time to do something like this, or who even has a sausage stuffer or meat grinder. Why is this even in this book? Do people even cook from cookbooks?” Ha!
April 5, 2024
As a chef, Matty Matheson was fun to listen to..a bit all over the place, a bit spicy, a bit melancholy. I listened to the audible version of this book so hearing him read the recipes actually made them more realistic to me. With exceptions, there were some recipes that were so 5 ⭐️ ⭐️⭐️⭐️⭐️ that I wouldn’t know how to attempt to get the ingredients. And several recipes were days long to marinate, prep, chop, etc. that nope that won’t happen in my life. But it sure was fun to listen to a chef’s version of a hectic, stressful career! And I will stay with my simple home cooking:)
May 29, 2019
Great storytelling and even better recipes from Toronto- based Matteson, a YouTube sensation and the star of Viceland’s It’s Suppertime and Dead Set On Life. While the recipes range from the simple to the complex, they’re all as full of flavor as Matheson is full of personality. Start with the Mussel Stew and end with the Blackberry Coffee Cake.
2019 CODES List Winners Announced
2019 CODES List Winners Announced
January 16, 2023
Loved getting to read Matty’s laugh out loud anecdotes from his life and recipes. He writes very casually and sincerely and it’s touching to hear why each dish is important to him. I’d say the recipes are a little hard for me since they usually require days ahead prep or long ingredients lists but it will be fun challenging myself and making some special occasion recipes from this book. I already made “The Cauliflower” and it was delicious!
Read
November 8, 2024I didn’t cook shit out of either of the Matty Matheson cookbooks but they were both entertaining as fuck to read!!! Such a sick depiction of Canadian culinary culture, Matheson’s upbringing, and his education as a chef. His writing is mad expressive/distinctive; I literally loved just reading his introductions and looking at all the pictures. Once I got the budget and time and whatnot to try to pull off some of these dishes I’ll be back (but maybe to the homecookery Jawn first)
November 17, 2018
I was so excited to get this book and it did not disappoint. Of course I heard Matty's loud and boisterous voice in my head as I was reading it, making it all the more fun! I probably wouldn't attempt to make most of the recipes (mainly because almost 99.9% of them aren't Keto) but the photos were gorgeous and you can tell there's a lot of love poured into each page!
January 16, 2019
This book is hardcore. The stories with the recipes make them so much better and meaningful. However, this book is not for the faint of heart or a casual chef. He uses some unique ingredients (some you can't even buy in certain areas) with some recipes taking days to cook. So if you're ready for a challenge, go for it.
Currently reading
March 30, 2019The Canadian Anthony Bourdain- I rarely READ cookbooks but this one is mesmerizing from the first chapter. From the beginning where he falls in love with his girlfriend because of her mom’s cooking to his first job in a Canadian French restaurant- ok I’m only halfway through but it’s midnight and I can’t put it down!
December 2, 2019
This was a fun cookbook to read. Matty Matheson's voice really comes through in the book. The voice is wild and eccentric just like he is in real life.
The actual recipes were pretty difficult to make for me because of all the ingredients he uses that are common in New Brunswick, Canada. Specifically, the heavy reliance on high-quality seafood that I don't have access to.
The actual recipes were pretty difficult to make for me because of all the ingredients he uses that are common in New Brunswick, Canada. Specifically, the heavy reliance on high-quality seafood that I don't have access to.
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