Big City Cooking SC Matthew Kenney Recipes for a Fast-paced World Chronicle Books

Description

Big City Cooking: Recipes for a Fast-Paced World Paperback
by Matthew Kenney (Author), Joan Schwartz (Author), William Meppem (Photographer)

Early in his career, Matthew was known for innovative, urban cuisine at his multiple New York City restaurants. Bringing the same principles that governed his work in these restaurants to this 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. 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. Many recipes are well within the capabilities of even the most kitchen-phobic cook, encouraging them into further forays into the kitchen.

Paperback: 208 pages
Publisher: Chronicle Books

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.

“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.

From the glitzy cover encased in Mylar, to the gorgeous photographs as composed as still life paintings, to the demanding quality of the ingredients (hand-harvested diver scallops for the seviche), to the splashy flavors of the food -Moroccan Spiced Shrimp with Artichokes and Pomegranate, Arugula with Manchego, Roasted Almonds and Quince Dressing, Parmigiano-Reggiano Pudding, Spiced Fruit Soup with Ginger and Toasted Almond Ice Cream – this book is designed for readers as well as cooks.

New York chef Kenney’s (he grew up in Maine) Mediterranean cooking focuses on top-quality ingredients (the first chapter includes online food sources and shopping techniques), fresh, bold flavors and kitchen efficiency. Organized by cooking technique – “Simply Raw to Barely Cooked,” “Roasting Fast and Slow,” “Simmering Stews and Hot Pots,” Kenney plans for a small kitchen, minimizing mess and chaos whatever the space. Though ingredient lists are sometimes long, assembly is usually quick and presentation is spectacular: Seared Tuna with Ginger Dressing, for instance, or Maple-Balsamic Glazed Pork Chops with Pecans and Ginger. This is a book for fun, for inspiration, for wowing guests with food that looks flashier than it is.

Book and plastic cover are in near mint condition. 1st printing. 0-8118-3222-8.

0-8118-3222-8

Book and plastic cover are in near mint condition. 1st printing.