Matt Kenney's Big City Cooking
Chef and restaurateur Matt Kenney of the former restaurants Matthew's, Mezze, Commune, Monzu, Canteen, and Commissary brings you Big City Cooking, a cookbook of recipes that are quick preparation dishes with gourmet taste.
Format: Softcover, 176 pages.
Publisher: Chronicle Books
Author: Matt Kenney
Description: Today's cities are a treasure trove of culinary delights. Produce markets overflow with colorful vegetables and fruits. Tiny shops beckon with the fragrance of exotic spices. The freshest meats and seafood can be found at the neighborhood butcher and fishmonger. Old-world stores contain hard-to-find international specialties.
As a chef and restaurant owner, Matthew Kenney knows how to take full advantage of this wealth of interesting ingredients and turn them into straight forward recipes that are delicious and still manage to go from kitchen to table in no time. His new cookbook, Matthew Kenney's Big City Cooking, is chock-full of quick-to-prepare dishes that impart his great passion for cooking and the urban lifestyle.
Pick up the freshest sushi-grade tuna for a succulent sashimi layered with avocado and drizzled with lime. Transform a trip to your neighborhood gourmet shop into a simmering lamb stew laced with pomegranate and saffron for friends. Pan-Crisped Goat Cheese with Figs and Arugula practically melts in your mouth and is a perfect pre lude to a main course of roasted chicken.
Add Matthew's useful tips offering sound advice for making the most of a small kitchen and a list of essential tools and ingredients to keep on hand, and you'll be ready to bring the unique resources of the city home for dinner every night.
Condition: Good condition.
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