Matty Matheson doesn’t have to tell you that Matty Matheson: Soups, Salads, Sandwiches isn’t your typical cookbook. You’ll know just by looking at it. The charismatic chef, restaurateur and actor (he consistently steals scenes as Neil Fak in the FX series The Bear) is dressed down in a worn-to-the-point-of-translucency Grateful Dead T-shirt on the book’s cover, tattoos scattered across every bit of skin up to his slicked-back yet still rumpled hair. The simple bowl of tomato soup in front of him looks practically conformist by comparison, and shows that the unfussy nature of his cooking is a byproduct of authentically good taste, not pretension. Matheson seems incapable of faking it, and his audience loves him for it. This isn’t his first cookbook—in fact, it’s his third—but by limiting recipes to three of the most user-friendly, indispensable meals, this one might become his most popular. The section on soups includes more ways to make the dish than I knew existed, including a fish stew called cioppino and a Scottish soup called Cullen skink. (“This soup should make you feel good, like you’re the one last remaining Highlander,” writes Matheson. “You’ve cut everyone’s head off, and you can finally just live your life.”) There are various chowders, phos and vichyssoises, but it’s simple stuff like Matheson’s corn maple Parmesan soup, which is made in a blender with frozen corn, that really highlights his enthusiasm for no-frills tasty food.
Book review of Matty Matheson: Soups, Salads, Sandwiches
