Big City Cooking: Recipes for a Fast-Paced World. Questo articolo non è disponibile.Big City Cooking: Recipes for a Fast-Paced World

Today's cities are a treasure trove of culinary delights. Produce markets overflow with colourful vegetables and fruits and tiny shops beckon with the fragrance of exotic spices. The freshest meats and seafood can be found at the local butcher and fishmonger. Ethnic stores contain hard-to-find international specialties. As a chef and restaurant owner, Matthew Kenney knows how to take full advantage of this wealth of interesting ingredients and turn them into straightforward recipes that are delicious and go from kitchen to table in no time. His new cookbook, Matthew Kenney's Big City Cooking, is full of quick-to-prepare dishes that pass on his great passion for cooking and the urban lifestyle. Pick up the freshest sushi-grade tuna for a succulent sashimi layered with avocado and drizzled with lime. Transform a trip to your local gourmet shop into a simmering lamb stew laced with pomegranate and saffron for friends. Pan-Crisped Goat Cheese and Figs from the farmer's market practically melt in your mouth and are a perfect prelude to a main course of roasted chicken. Add Matthew's useful tips offering sound advice for making the most of a small kitchen and a list of essential tools and ingredients to keep on hand, and you'll be ready to bring the unique resources of the city home for dinner every night.

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 .