Big City Cooking: Recipes for a Fast-Paced World - Softcover

Kenney, Matthew; Schwartz, Joan

Softcover

ISBN 10: 0811832228 ISBN 13: 9780811832229

Publisher: Chronicle Books, 2003

Synopsis

"You know why this cookbook is such a kick? Because if you want restaurant food you should eat it in a restaurant. Why put Matthew Kenney out of work? What Kenney thinks makes more sense, however, is to show you how you can cook deliciously and smart for the life you lead, in the city you live in, in that kitchen you hate, with the little time you have, using the best stuff from the market down the block. If you already know all this, we'll all be over tonight at about 7:30."
--Hal Rubenstein,
New York Magazine
Matthew Kenney is a shining star at his big city restaurants. He's also a big city home cook. This fabulous cookbook is as stylish as it is practical, and it's the perfect solution for anyone who's ever tried to rustle up dinner for eight in a small apartment kitchen or attempted to barbecue on a 3-inch balcony. But the best thing about cooking in the big city is that the world's produce markets and delicious gourmet ingredients are right at your doorstep. Using simple, efficient techniques like grilling, searing, roasting, and stewing, these recipes have plenty of downtown clout-without uptown fuss. There's advice on stocking the pantry, buying just the right pans for a limited workspace, and plenty of menus to make entertaining easy. Plus, the eye-catching PVC cover is a cinch to wipe clean. Big City Cooking is sure to keep busy city slickers at home on the range.

About this title

About the Author:

Matthew Kenney, author of Matthew Kenney's Mediterranean Cooking, is the chef-owner of Matthew's Mezze, Monzu, Canteen, and his latest restaurant, Commune, all in New York City.

Joan Schwartz is the author of Macaroni and Cheese and coauthor of several other cookbooks. She lives in New York.

William Meppem's photographs appear regularly in Food & Wine, Martha Stewart Living, and Williams-Sonoma Taste.

From Publishers Weekly:

Named one of the "10 Best New Chefs in America" by Food & Wine magazine, Kenney (Matthew Kenney's Mediterranean Cooking) is known for innovative cuisine at his four restaurants-Mezze, Monzu, Canteen and Commune. Bringing the same principles that govern his work in these restaurants to this latest volume, he produces simple yet effective recipes that take the best foods from the growing markets and specialty stores in today's big cities to produce dishes suitable for the home cook. He emphasizes that the "quality of the ingredients is everything in cooking." While starting with a chapter on setting up and stocking the kitchen (which contains a complete ingredient source list), he then divides and categorizes the subsequent dishes by cooking method rather than the customary major ingredients, resulting in such sections as "Simply Raw to Barely Cooked" and "Simmering Stews and Hot Pots." Interspersed with mouth-watering photographs, the dishes are lovingly described and fully explained to help achieve delectable results whether it's the simple yet effective Raw Mushroom Salad with Fennel and Parmesan or the fresh, clean-tasting Halibut Baked in Parchment with Tomatoes, Lime and Cilantro. Many recipes are well within the capabilities of even the most kitchen-phobic cook-Braised and Caramelized Fennel, for example, and the Seared Tuna with Ginger Glaze-allowing them impressive results and encouraging them into further forays into the kitchen.
Copyright 2003 Reed Business Information, Inc.

About this edition

• Publisher: Chronicle Books
• Publication date: 2003
• ISBN 10: 0811832228
• ISBN 13: 9780811832229
• Binding: Paperback
• Edition number: 1
• Number of pages: 208