Matthew Kenney's Mediterranean Cooking by Sam Gugino
Great Flavors for the American Kitchen

No critic rating

Waiting for minimum critic reviews

See Reader Rating


A young American chef's fresh new interpretation of beloved Mediterranean cuisine, Matthew Kenney's Mediterranean Cooking is a masterful blend of tradition, passion, and creativity. Celebrated chef Matthew Kenney opened his restaurant, Matthew's, to instant critical acclaim, including a listing in the Zagat guide as one of the top five Mediterranean restaurants in New York City. Recently, he was named a Rising Star Chef in America by PBS. And now with this seminal new cookbook, he shares his signature style of relaxed Mediterranean cooking with 150 wonderful dishes anyone can prepare at home. Relying on widely available ingredients and simplified cooking techniques, Kenney makes it possible for busy cooks everywhere to enjoy the sensuous culinary traditions of the Mediterranean coastal rim, from the hill towns of Spain and Italy to the sun-baked villages of North Africa. A new classic is born.

About Sam Gugino

See more books from this Author
Matthew Kenney and Sarma Melngailis are the head chefs and co-owners of Pure Food and Wine. Matthew Kenney has been the chef and partner of numerous successful restaurants including Matthew's, Canteen, Commune, Commissary, and Mezze. In 1994, Food and Wine included him as one of their Ten Best New Chefs of the Year. His other books include Matthew Kenney's Mediterranean Cooking and Big City Cooking. Kenney and Melngailis live in New York City. Gugino is an award-winning food journalist and frequent guest on radio food shows.
Published October 1, 1997 by Chronicle Books. 168 pages
Genres: Cooking. Non-fiction

Reader Rating for Matthew Kenney's Mediterranean Cooking

An aggregated and normalized score based on 6 user ratings from iDreamBooks & iTunes

Rate this book!

Add Review