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Big City Cooking: Recipes for a Fast-Paced World (Anglais) Broché – 1 février 2003

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Descriptions du produit

Biographie de l'auteur

Matthew Kenney , author of Matthew Kenney's Mediterranean Cooking, is the chef-owner of Matthew's Mezze, Monzu, Canteen, and his latest restaurant, Commune, all in New York City.

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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Dans ce livre

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Première phrase
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
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles sur (beta) HASH(0x9c46b4b0) étoiles sur 5 8 commentaires
11 internautes sur 11 ont trouvé ce commentaire utile 
HASH(0x9cf535d0) étoiles sur 5 "Wow" Food Wthout a Huge Time Investment 18 juillet 2004
Par Un client - Publié sur
Format: Broché
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.
6 internautes sur 7 ont trouvé ce commentaire utile 
HASH(0x9dcfc9d8) étoiles sur 5 Slick restaurant cooking for hip home meals 10 avril 2003
Par Jennifer Barger - Publié sur
Format: Broché
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.
3 internautes sur 3 ont trouvé ce commentaire utile 
HASH(0x9c866ac8) étoiles sur 5 Flashy, innovative, TASTY cuisine 7 avril 2003
Par Lynn Harnett - Publié sur
Format: Broché
From the glitzy cover encased in Mylar, to the gorgeous photographs as composed as still life paintings, to the demanding quality of the ingredients (hand-harvested diver scallops for the seviche), to the splashy flavors of the food -Moroccan Spiced Shrimp with Artichokes and Pomegranate, Arugula with Manchego, Roasted Almonds and Quince Dressing, Parmigiano-Reggiano Pudding, Spiced Fruit Soup with Ginger and Toasted Almond Ice Cream - this book is designed for readers as well as cooks.
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.
3 internautes sur 3 ont trouvé ce commentaire utile 
HASH(0x9dcfca5c) étoiles sur 5 another beautiful book 27 mars 2003
Par Un client - Publié sur
Format: Broché
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!
4 internautes sur 5 ont trouvé ce commentaire utile 
HASH(0x9dcfcdbc) étoiles sur 5 delicious & simple! 13 juillet 2003
Par Un client - Publié sur
Format: Broché
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.
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