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Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life, 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 debut cookbook is about Matty’s memories of the foods that have de Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life, 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 debut 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 within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger. 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. His 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 new collection of recipes from one of today’s most beloved chefs.  


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Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life, 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 debut cookbook is about Matty’s memories of the foods that have de Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life, 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 debut 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 within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger. 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. His 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 new collection of recipes from one of today’s most beloved chefs.  

30 review for Matty Matheson: A Cookbook

  1. 5 out of 5

    Etienne

    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!

  2. 5 out of 5

    Lisa

    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

  3. 5 out of 5

    Leslie aka StoreyBook Reviews

    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 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...

  4. 4 out of 5

    Sherry Monger

    Not exactly my style....or my ingredients! Rabbit Stew, Snails on Toast, Buffaloaf - thanks, but no thanks.

  5. 4 out of 5

    Samantha Storey

    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 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.]

  6. 4 out of 5

    Sarah Roessner

    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 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

  7. 4 out of 5

    Courtney

    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 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.

  8. 4 out of 5

    Suzanne

    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 gr 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.

  9. 4 out of 5

    Christine

    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 autobio 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

  10. 4 out of 5

    Emily

    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 approa 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!

  11. 4 out of 5

    Teresa

    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 th 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.

  12. 5 out of 5

    Alyssa Jo Rietz

    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 re 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 😂

  13. 4 out of 5

    Emmalee

    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 cove 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.

  14. 5 out of 5

    RUSA CODES

    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 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

  15. 4 out of 5

    Kuster

    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.

  16. 4 out of 5

    Beth Wisniewski

    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!

  17. 5 out of 5

    Erika

    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.

  18. 5 out of 5

    Stephanie Leonhardt

    The 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!

  19. 4 out of 5

    Steve Dallape

    Matty Mathewson is a force of nature. I greatly enjoy watching his cooking videos, and the wit and personality that he displays in camera certainly comes through in his writing here. I did not, however, find many the recipes in this book that I was compelled to try. I did find the story of Mr. Matheson's life and his journey to good world star to be interesting and compelling though.

  20. 4 out of 5

    Scott Thomas

    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.

  21. 4 out of 5

    Sara Wright

    Love it! I originally picked up this cookbook because I saw a video on social media of one of Matty's recipes and it looked delicious. Matty's stories about his family, childhood, and restaurants are wonderful and the recipes are mouthwatering. I am loving the autobiography/recipe cookbook format that is becoming more popular, recently.

  22. 5 out of 5

    Jennifer Smith

    This cookbook has a common formula shared with many other cookbooks: anecdote, recipe, picture. What sets this apart is the authenticity that is Matty Matheson, as a human being and a professional chef. His presentations are filled with deeply personal and witty family traditions as rich as the food he urges you to create. A must-read for newcomers and old fans alike.

  23. 5 out of 5

    Christopher Shawn

    The VICE cook brings his fans into his kitchen and his larger-than-life personality bursts off the page. Matheson is one of the coolest guys in the cooking game, and this book is a treat for everyone who's ever wanted to have fun in the kitchen! Try a Bologna Bowl!

  24. 4 out of 5

    Thomas Rollins

    This is an autobiography which tells Matheson’s life and culinary progression through anecdotes intertwined with recipes - which can be quite simple, like the bologna bowl to the nearly impossible to recreate (and probably illegal in the U.S.) Noah’s Ark Mixed Grilled

  25. 5 out of 5

    Colin Whitehurst

    The stories and writing are amazing! He knows how to keep you interested. Out of all the recipes in here, I only found about 3 I would actually make, mostly because I'm not huge into seafood. This is a great one the check out from the library, but not necessarily own.

  26. 4 out of 5

    April

    I'm a sucker for cookbooks. I've never heard of Matheson, and this was more of a food memoir, but I enjoyed reading his stories about his family. It's highly unlikely I'll make any of the recipes because he uses a lot of unusual ingredients...maybe the French onion soup...

  27. 5 out of 5

    Jana Eichhorn

    My rating is an average of the 4 stars I would give the book for being a fun read and the 2 stars I would give for the recipes which all seem out of reach for anyone to actually recreate in their own kitchen.

  28. 5 out of 5

    Kevin

    There are some excellent recipes in this book, some that are very accessible to the new cook and some that would be experimental to the most seasoned of home cooks. It is separated into sections based on what time in his life he learned these recipes from.

  29. 5 out of 5

    Hunter

    It's good! Matty's personality shines through the pages of this book. The recipes are pretty hearty, and involve quite a bit of brining. Good winter cookbook.

  30. 5 out of 5

    Baz

    EPIC

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