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The City Cook: Big City, Small Kitchen, Limitless Ingredients, No Time: More Than 90 Recipes So Delicious You'll Want to Toss Your Takeout Menus

Kate McDonough.
Publisher Simon & Schuster  
Format laminated cover
Product Dimensions 9.55 x 7.5 x 0.9 inches
ISBN 9781439171998
Pages/Publication Date 277/2010
Daedalus Item Code 21340
This item is not available.
Here is an elegantly simple, eminently practical guide to fitting great cooking into a busy life and a small kitchen, featuring more than 90 recipes from the editor and founder of TheCityCook.com. Kate McDonough takes you from fishmonger and cheese merchant to farmer's market and then back to your own kitchen, explaining how to find the best ingredients, how to stock an urban kitchen, and how to entertain in the city. Resist the convenience of takeout menus and avoid the disappointment of mediocre restaurants with such satisfying and deceptively simple dishes as Carrot and Chickpea Salad with Lemon Vinaigrette, Green Beans with Tomatoes and Prosciutto, Salmon Cakes with Spicy Sriracha Mayonnaise, Broiled Black Cod with Miso, and Seared Duck Breasts with Port-Shallot Pan Sauce. For friends, serve up Bloody Mary Sorbet with Crab Salad Brioche, Simple Oven-Roasted Whole Duck, and Grand Marnier Soufflé.

"In the first part, [the author] sets up the kitchen and its pantry, advising the use of great ingredients, a select quantity of top-quality equipment, and shopping with specialty merchants. Buy only three knives, McDonough says: one chef's, one serrated, and one paring knife will handle any kind of cooking task. That same kind of simplicity applies to her recipes: salads composed of a few fresh items like raw zucchini and parmesan and main courses that don't consume a half-page for title only (such as Broiled Black Cod with Miso, and Chicken Breasts 10 Ways). Vegetables take center stage, as she readily admits her food faves, yet there truly is a recipe for everyone. Even more educational is the emphasis on the how-tos: working with butchers; understanding the differences in salts and peppers, rices, olive oils, and vinegars; et al. The finale? Appendixes that won't quit: buying great ingredients: some of America's best urban markets (from Baltimore to Seattle); metric equivalencies; web merchants; other information sources; glossary (today's food language)."—Booklist (starred review)

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