Big City Cooking: Recipes for a Fast-Paced World (Anglais) Broché – 1 février 2003
Descriptions du produit
Biographie de l'auteur
Joan Schwartz is the author of Macaroni and Cheese and coauthor of several other cookbooks. She lives in New York.
William Meppem s photographs appear regularly in Food & Wine , Martha Stewart Living , and Williams-Sonoma Taste .
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Détails sur le produit
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Dans ce livre(En savoir plus)
The first word that comes to mind when people think of a city kitchen is "tiny", although you may prefer the terms "compact" or "space challenged". Lire la première page
Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
Commentaires en ligne
Commentaires client les plus utiles sur Amazon.com (beta)
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.
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.
New York chef Kenney's (he grew up in Maine) Mediterranean cooking focuses on top-quality ingredients (the first chapter includes online food sources and shopping techniques), fresh, bold flavors and kitchen efficiency. Organized by cooking technique - "Simply Raw to Barely Cooked," "Roasting Fast and Slow," "Simmering Stews and Hot Pots," Kenney plans for a small kitchen, minimizing mess and chaos whatever the space. Though ingredient lists are sometimes long, assembly is usually quick and presentation is spectacular: Seared Tuna with Ginger Dressing, for instance, or Maple-Balsamic Glazed Pork Chops with Pecans and Ginger. This is a book for fun, for inspiration, for wowing guests with food that looks flashier than it is.