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.
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 .
