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Serving Up Jersey Pride
Garden State native John Holl combed New Jersey's 21 counties to find these mouthwatering recipes from beloved diners, boardwalks, food trucks, farm stands, and four-star restaurants. Italian, Puerto Rican, Polish, Chinese, and Indian flavors bubble up through the state's storied melting pot in this rich collection, rounded out by disco fries and funnel cake. With a focus on local produce, this is the ultimate tribute to New Jersey's best!
List of contents
Acknowledgments
Foreword by Augie Carton
Introduction
In Season
Chapter 1: Rise and Shine
Chapter 2: Apps and Snacks
Chapter 3: Putting the Garden in Garden State
Chapter 4: Down the Shore
Chapter 5: The Main Event
Chapter 6: Sandwiches, Sauces, and Spreads
Chapter 7: The Melting Pot
Chapter 8: Sweet Treats
Chapter 9: Cocktails
Festivals
Restaurant Weeks of Note
Restaurants, Farms, and Families by County
Individual Recipe Contributors
Index
About the author
John Holl is a New Jersey native and covered the Garden State for the New York Times and the Star-Ledger. He began his career at New Jersey Network Television and has written for the Wall Street Journal, the Washington Post, Wine Enthusiast, and many other publications. He is the author of Dishing Up New Jersey and The American Craft Beer Cookbook, and the co-host of the Steal This Beer podcast. Holl is an avid home cook and lives in Jersey City, where his exit is 14C.
Summary
New Jersey native John Holl searched from Sussex County to Cape May to find the best recipes New Jersey has to offer, and the result is this rich and unique cookbook celebrating the foods, flavors, cultures, and traditions of the Garden State. These 150 recipes include dishes featuring New Jersey’s own produce — tomatoes, corn, cranberries, blueberries, apples — along with deep-fried boardwalk treats, late-night diner bites, and recipes contributed by casinos, bison and dairy farms, food trucks, old-school delis, famous bakeries, and more. You’ll find Pork Roll Surprise, Cucumber Gazpacho, Ukrainian Holubtsi, Funnel Cake at Home, Tomato and Onion Salad, Jersey Green Clam Chowder, Sunday Gravy, Saltwater Taffy, Traditional Amish Chili, Classic Lawrenceville Mac & Cheese, Jersey Disco Fries, Fresh Jersey Corn Cakes, Honey Thyme Caramel, Black and Blue Cobbler — and a classic Taylor Ham, Egg, and Cheese Sandwich. Beautifully photographed, this collection is the ultimate tribute to New Jersey’s best.
Foreword
The Garden State's diversity shines through these recipes, which feature the bounty of tomatoes, corn, and cranberries the state produces, along with boardwalk treats and late-night diner bites.
Additional text
“Over decades of traversing the Garden State as a resident and reporter, I have dined at every exit. A toast to John Holl for taking the rest of you on this unique culinary circuit! From the Jersey Shore to Newark’s Ironbound, bon appétit!”
— Pat Battle, anchor of WNBC-TV’s Weekend Today in New York
“Finally some love for the Garden State! John Holl’s latest book is an homage to the diversity of New Jersey’s dining scene. Loaded with recommendations for eateries throughout the state, it also has a trove of recipes from many of those restaurants for the home cook to enjoy.”
— Mike Colameco, host/producer of Mike Colameco’s Real Food
“This book has completely whet my appetite. I know I am headed for glory with that stuffed French toast, and why not, a side of those hash browns. I can’t wait to try all these recipes in New Jersey, on a road trip.”
— Pati Jinich, chef, TV host and author of Pati's Mexican Table and Mexican Today
