Brothers Matt and Jeff Nichols, owners and chefs of Los Olivos’ Brothers Restaurant at Mattei Tavern, recently announced the release of their first cookbook.
The 242-page full-color cookbook sports a collection of more than 145 recipes, including jalapeño cornbread, tuna tartar, heirloom tomato and burrata salad, puree of sweet corn soup with Maine lobster, morel mushroom and English pea risotto, grilled Iowa pork rib chop with apple sauce and honey butter, grilled filet of prime beef, strawberry shortcake, and mud pie with chocolate and caramel sauces.
The Nichols brothers also incorporated “Bro Notes” into the book to help give home cooks insight into culinary tricks of the trade and recipe variations. The book includes the history of the brothers’ journey in building their own restaurant, an overview of life in the Santa Barbara Wine Country, and seasonal menus.
The self-published cookbook retails for $34.95 and is available exclusively through Brothers Restaurant, local retailers in the Santa Ynez Valley, and matteistavern.com.
This article appears in Nov 11-18, 2010.