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Books: Cooking by Cuisine -> Cooking Mediterranean
Matthew Kenney's Mediterranean Cooking: Dishes from Tangiers to Toulon for the American Kitchen
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by:
Kenney, Matthew
Gugino, Sam
Franz-Moore, Paul
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Publisher:
Chronicle Books
Published: October 1, 1997
ISBN: 0811814432
Format:Hardcover
Pages:167
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Book 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.
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