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Title: Big City Cooking: Recipes for a Fast-Paced World by Matthew Kenney, Joan Schwartz ISBN: 0-8118-3222-8 Publisher: Chronicle Books Pub. Date: April, 2003 Format: Paperback Volumes: 1 List Price(USD): $24.95 |
Average Customer Rating: 3.57 (7 reviews)
Rating: 5
Summary: delicious & simple!
Comment: incredibly delicious--the pesto with wheatberries & chantarelles is sublime--and easy. and a beautiful book--wouldn't be out of place on your coffee table.
Rating: 4
Summary: Slick restaurant cooking for hip home meals
Comment: My mother in law, who likes steak and potatoes, would hate this book. But I love it, because it provides relatively easy recipes for mega-sophisticated meals...think pomegranite-glazed duck, unusual fruit desserts like grilled mango (much,much better than it sounds) and a to-die-for spin on grilled vegetables with orange-blossom honey. Just the thing to inspire a cool dinner party!
My one caveat: the ingredients are a bit high-falutin'---fennel pollen? But for foodies, a book like this is a godsend because it refuses to talk down to readers. One section explains the book's unusual ingredient and gives internet sources for them, which is quite helpful.
Rating: 4
Summary: Flashy, innovative, TASTY cuisine
Comment: 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.
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