Matthew Kenney's Big City Cooking: Recipes for a Fast-Paced World

by Matthew Kenney and Joan Schwartz

"You know why this cookbook is such a kick? Because if you want restaurant food you should eat it in a restaurant. Why put Matthew Kenney out of work? What Kenney thinks makes more sense, however, is to show you how you can cook deliciously and smart for the life you lead, in the city you live in, in that kitchen you hate, with the little time you have, using the best stuff from the market down the block. If you already know all this, we'll all be...

• Format: Paperback
• Language: English
• ISBN: 0811832228
• ISBN13: 9780811832229
• Release Date: April 2003
• Publisher: Chronicle Books
• Length: 208 Pages
• Weight: 1.75 lbs.
• Dimensions: 1.0" x 1.0" x 1.0"

Customer Reviews

"Wow" Food Wthout a Huge Time Investment

Are you looking for looking for some delicous, creative food without spending hours in the kitchen? Are you looking for something a little different but not totally "out there"?This is the book for you. The "bacon-wrapped shrimp over avocado, served with tomato jam" and the "sugar cured salmon over brioche" are worth the price of the book itself. And the "carmelized mango with blueberries" is a nice change of pace from the usually heavy, fatty desserts you normally see. I can't wait to try the "proscuitto-pear-blue cheese-basil panini" and several other dishes.While you'll likely need to go to the grocery store or gourmet food shop to get a few ingredients, most recipes come together easily. In fact, one of his chapters is food that basically requires no cooking.This book is not for everyone. If you're you're looking for more basic steak, pot roast, or "whip something up after work" recipes, this won't be you're book. You certainly can make most the dishes after work, but probably not without some previous planning and shopping.Well, we're off to buy his first book.

delicious & simple!

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.

Slick restaurant cooking for hip home meals

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.

another beautiful book

I LOVE Matthew Kenney's first book... it's been my favorite book since it came out, because his recipes are fresh, clean and interesting and the same is true with this book, and I am so happy it's finally out!! As soon as I got my copy, I read the whole thing, and I can already tell which recipes will be my dinner party staples the way the crab cakes from his first book have been for years. While this book does not have the Moroccan/Mediterranean focus, many of the recipes still seem based on the same philosophy of using the freshest ingredients, with herbs and spices and accents that add flavor without any unnecessary heaviness. At the same time, he seems to know where butter and cream go a long way... from what I've heard, the truffled macaroni and cheese is amazing and worth every carb & fat gram. Thank you again Matthew Kenney!

Terrific book even for those afraid of the kitchen

I bought this book in my perpetual quest to learn how to cook greater meaks than toast and canned soup. Not only is the book wonderfully laid out, it is a pleasure to read and follow. The instructions are clear and concise, and, frankly, if you follow Mr. Kenney's "recipes" you will be salavating at your own work. It is clear why Mr. Kenney has been a huge success as he has the talent and ability to turn even the most pathetic amateur cooks like me into a pseudo-chef for a day! 5 stars all the way and my compliments to the Chef!