- Hardcover: 168 pages
- Publisher: Chronicle Books (Oct 31 1997)
- Language: English
- ISBN-10: 0811814432
- ISBN-13: 978-0811814430
- Product Dimensions: 23.1 x 21.1 x 2 cm
- Shipping Weight: 794 g
- Amazon Bestsellers Rank: #1,700,382 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Library Journal
One of New York City's most talented young chefs, Kenney has just opened his third Manhattan restaurant, Monzu; Mezze, a casual cafe/take-out spot, and his namesake restaurant, Matthew's, are thriving. Kenney categorizes his food as "Mediterranean Rim cuisine," a fitting description for the imaginative dishes he cooks, influenced by Moroccan, Egyptian, and a variety of other Mediterranean cuisines, not just those of Italy and France's Provence. Most of these recipes are uncomplicated but full of flavor: Sauteed Scallops with Spicy Orange Dressing, Tunisian-Style Sea Bass with Chili and Saffron; many are shown in striking full-color photographs. Mediterranean food continues to be popular, and Kenney's attractive book is recommended for most collections.
Copyright 1997 Reed Business Information, Inc.
Copyright 1997 Reed Business Information, Inc.
Ingram
Relying on widely available ingredients and simplified cooking techniques, celebrated chef Matthew Kenney makes it possible for busy cooks everywhere to enjoy the sensuous culinary traditions of the Mediterranean coastal rim--from the hill towns of Spain and Italy to the sun-baked villages of North Africa. Recipes include Baked Squash Soup with Yogurt and Five Spices and Clay Pot Roasted Mussels with Coriander and Ginger Garlic. 24 color photos .
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First Sentence
A well - stocked pantry need not contain truffles and a dozen types of olive oil. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
A well - stocked pantry need not contain truffles and a dozen types of olive oil. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.5 out of 5 stars (6 customer reviews)
8 of 8 people found the following review helpful:
5.0 out of 5 stars
Yum Yum! Great for both experienced and inexperienced cooks!, Nov 11 1997
By A Customer - Published on Amazon.com
This review is from: Matthew Kenney's Mediterranean Cooking: Dishes from Tangiers to Toulon for the American Kitchen (Hardcover)
Not only is this book beautiful to look at and hold, with great pictures and graphics (some of the pictures are works of art in and of themselves!) and lovely paper, it also has really great recipes, with clear, easy to follow directions. The VERY best part about it for me, though, is the sections running along the edges of each page, where the chef talks about various ingredients in each recipe, and how that ingredient fits in with other things, and how to combine this dish with other dishes and flavors. This is not just a book of recipes, it is a guide to mediterranean cooking in general, and much of it reads like a good novel. You can sit down and just read it, for fun, and when you are finished, you will have an understanding of the flavors and textures of the food, and how to work with them on your own to create meals. It's a great gift (even for yourself!), both beautiful and informative. Even if you have never been to Matthew's restaurant in New York, you'll love this book!
5 of 5 people found the following review helpful:
5.0 out of 5 stars
A great addition to your kitchen..., Aug 23 2000
By Jack Dempsey - Published on Amazon.com
This review is from: Matthew Kenney's Mediterranean Cooking: Dishes from Tangiers to Toulon for the American Kitchen (Hardcover)
This book offers a great combination of things: Excellent recipes, relative ease of cooking the dishes, beautifully graphic layout/design, and wonderful text.Matthew has a good ability to cook these dishes, and an equally good ability to "teach" the reader how to do the same.
The recipes are really all over the place, drawing upon influences of all Mediterrean countries. Some dishes for instance, are really more common to Middle-Eastern countries, but all flow wonderfully together in this work.
A truly enjoyable, as well as informative, book.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
YUMMY!!, Mar 26 2001
By jeannie - Published on Amazon.com
This review is from: Matthew Kenney's Mediterranean Cooking: Dishes from Tangiers to Toulon for the American Kitchen (Hardcover)
This is a wonderful cookbook by famous chef Matthew Kenney. I love Morrocan and Mediterranean foods. I found the recipes not only delicious but very easy to make. Matthew describes his first interest in Mediterranean cooking and how he became a chef. Some of my favorite recipes are the carpaccio, the fennel salad, and the poek loin with apricot and pistachios. It's a great little book if you like cooking "exotic foods".
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