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    Books: Cooking by Cuisine -> Cooking Mediterranean

    Matthew Kenney's Mediterranean Cooking: Dishes from Tangiers to Toulon for the American Kitchen

    by:
    Kenney, Matthew
    Gugino, Sam
    Franz-Moore, Paul


    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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