The City Cook: Big City, Small Kitchen: Limitless Ingredients, No Time: More Than 90 Recipes So Delicious You'll Want to Toss Your Ta

The City Cook is an elegantly simple and eminently practical guide to fitting great cooking into a busy life and a small kitchen, including more than 90 recipes from Kate McDonough, editor and founder of TheCityCook.com.

Taking you from fishmonger to cheese merchant to greenmarket and then back to your own kitchen, The City Cook makes confident, cosmopolitan cooking effortless. You’ll learn how to find the best ingredients at specialty shops and farmers’ markets, how to curate an urban kitchen, and how to entertain in the city. It will be easy to resist takeout and mediocre restaurant meals with satisfying, pulled-from-the-pantry dishes such as Carrot and Chickpea Salad with Lemon Vinaigrette or Spaghetti with Tomato Paste and Garlic. Deceptively simple showstoppers like Green Beans with Tomatoes and Prosciutto, Salmon Cakes with Spicy Sriracha Mayonnaise, Broiled Black Cod with Miso, and Seared Duck Breasts with Port-Shallot Pan Sauce give you exciting weeknight options. Recipes for Bloody Mary Sorbet with Crab Salad Brioche, Simple Oven-Roasted Whole Duck, and Grand Marnier Soufflé give you an excuse to host a sumptuous supper for your friends.

*Starred Review* With just eight words—big city, small kitchen, limitless ingredients, no time—first-time cookbook author McDonough ensures that she (and her 90 recipes) will wriggle her way into urban kitchens, and urban hearts. With more than half of Americans living in metropolitan areas, her philosophy of “less is more” (founded in part on her training at the French Culinary Institute and her editorship at TheCityCook.com) will appeal, especially to many lured by the latest gadget. In the first part, she sets up the kitchen and its pantry, advising the use of great ingredients, a select quantity of top-quality equipment, and shopping with specialty merchants. Buy only three knives, McDonough says: one chef’s, one serrated, and one paring knife will handle any kind of cooking task. That same kind of simplicity applies to her recipes: salads composed of a few fresh items like raw zucchini and parmesan and main courses that don’t consume a half-page for title only (such as broiled black cod with miso, and chicken breasts 10 ways ). Vegetables take center stage, as she readily admits her food faves, yet there truly is a recipe for everyone. Even more educational is the emphasis on the how-tos: working with butchers; understanding the differences in salts and peppers, rices, olive oils, and vinegars; et al. The finale? Appendixes that won’t quit: buying great ingredients: some of America’s best urban markets (from Baltimore to Seattle); metric equivalencies; web merchants; other information sources; glossary (today’s food language). --Barbara Jacobs