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

Matthew Kenney's Mediterranean Cooking is a new take on the cuisines of the Mediterranean Rim - from Casablanca to Istanbul to Sicily - by one of America's best young chefs. Taking traditional recipes and adapting them to American kitchens and palates by using widely available ingredients and simplified techniques, Matthew Kenney has created a signature cooking style that is also a satisfying culinary experience for the home cook.
While many Mediterranean cookbooks focus solely on France and Italy, his opens the door to a whole different world that is still very much part of the region: Morocco, Algeria, Egypt, Turkey, Greece. Their spices, combinations, and cooking styles add intrigue and new depth to familiar ground.
Make a gastronomic journey to North Africa and the Eastern Rim with a Lebanese Kibbeh with Spiced Pumpkin served with Tahini-Yogurt Sauce; Couscous with Chicken, Almonds, and Squash; or Pomegranate-Glazed Eggplant. Revisit the familiar terrain of French and Italian food with an eye-opening Crostini of Wild Mushrooms with Cardamom, Pan-Roasted Cod with Provencal Fava Bean Ragout, or Sicilian-Style Rice Salad with Tuna and Mint. And don't forget the charms of Spain with a Spicy Shrimp Paella with Clams and Fava Beans or the very Catalonian combination of Tuna with Almond-Sesame Crust., ISBN13: 9780811814430 ISBN10: 0811814432 Material Type: hardcover