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From Amazon
Many of the best restaurants tantalize diners' palates with charming, intensely flavored tastes that tickle the tongue and delight the eye. A tiny serving to whet the palate, an amuse-bouche (literally, "mouth amusement") sets diners up for what is to come. Rick Tramonto, executive chef of Chicago's widely acclaimed Tru restaurant, is well known for his passion for and commitment to these bite-size treats. In Amuse-Bouche: Little Bites That Delight Before the Meal Begins, he shares the art of creating these miniature delights. While most people won't find many occasions to serve amuse-bouche at home, the recipes are easily adapted to become passed hors d'oeuvres, first courses, or even main courses. From Chilled Fava Bean Soup with Seared Scallops, to Blue Cheese Foam with Port Wine Reduction, to Charred Lamb with Truffled Vinaigrette and Oven-Dried Tomatoes, this book offers something for every taste. Surprisingly, most of the dishes are exceedingly simple to prepare, often consisting of just four or five ingredients. As might be expected, the success of the recipes is dependent not so much on involved cooking techniques or complicated combinations of flavors but rather on the selection of a few high-quality ingredients. Creamy Corn Grits with Butternut Squash and Sweet Corn, for instance, starts with ever-so-humble beginnings to ultimately showcase the bright flavor of corn and the hearty sweetness of butternut squash. With more than a hundred clever and inspiring recipes, Amuse-Bouche will surely not fail to amuse. --Robin Donovan
From Publishers Weekly
Breaking new ground in a previously untackled area of cuisine, the executive chef of TRU restaurant in Chicago and coauthor with Gale Gand of Just a Bite, Tramonto (who also coauthored Butter, Flour, Sugar, Eggs), has paired up with Goodbody to explore the world of Amuse-Bouche, "Little bites of food to amuse the mouth, invigorate the palate, whet the appetite." To this end, the author has produced recipes designed to create a mouthful of delight, whether a spoonful of salad, an espresso cup of soup or a scoop of savory sorbet. Giving the book greater scope, Tramonto suggests that the dishes, such as the simple, flavorful Warm Onion Tart with Thyme, can be used as hors d'oeuvre, "so elusive is the line between." Many of the portions can be expanded or multiplied to form starters or a light main course. Other recipes given a new look are bean salad, which with the addition of curry oil becomes Curried Three Bean Salad, and Potato Salad, which is spiced with cayenne pepper. The recipes require a variety of skill levels and time, although there are always several suitable for all occasions and aptitudes.
Copyright 2002 Reed Business Information, Inc.
Copyright 2002 Reed Business Information, Inc.
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Most helpful customer reviews
6 of 6 people found the following review helpful
5.0 out of 5 stars
What a dazzling way to start a meal,
By fair_deal_guy "BB" (Prior Lake, MN USA) - See all my reviews
This review is from: Amuse-Bouche: Little Bites of Delight Before the Meal Begins (Hardcover)
I expected the worst when I first bought this book. You know, the usual "just five minutes from raw ingredients to table" sort of promise that ends up being as hollow as a celery stalk. This book actually delivers on its rather bold premise. The recipes are technique-heavy, but ingredient light. If you have the items on hand (some are downright exotic), you have a poretty fair chance of getting these tasty openers in your guests' mouths in very little time. This is not a cookbook for beginners, but if you are comfortable with fairly involved techniques, then you'll have a GREAT time trying out these interesting and challenging recipes. A true must-have for the complete entertainer!
4 of 4 people found the following review helpful
5.0 out of 5 stars
Wonderful and Doable!,
By Sydney's Mom "7923" (Clarendon Hills, Illinois United States) - See all my reviews
This review is from: Amuse-Bouche: Little Bites of Delight Before the Meal Begins (Hardcover)
So many celebrity recipies are impossible to recreate at home. But these can really be done! If you want to spend an hour putting together a one-bite amuse-bouche, which will set the stage for everything to come after, this is the book for you. And it looks terrific, the photography is beautiful, and it is a wonderful addition to a gourmet library.
5 of 6 people found the following review helpful
4.0 out of 5 stars
Interesting, but lacks intensity,
By A Customer
This review is from: Amuse-Bouche: Little Bites of Delight Before the Meal Begins (Hardcover)
I recieved this book as a gift, and so far have made the "Champagne Saffron Sorbet" which was expensive to make- it required a whole bottle of champagne for 1 quart of sorbet, but nonetheless it was the best sorbet I have ever had in my life. I also tried the "charred lamb with oven dried tomatoes" and the "fig with prosciutto and marscarpone foam". I found the amuse juice section unique- the "pomegranate juice with clove" is painstaking but rewarding (juicing 7 pomegranates) and the "carrot juice with ginger syrup" was refreshing. The photography is beautiful, but the book requires some special equipment: a juicer, a terrine mold, an ice cream machine, and a foam charger. If you are a serious chef, as I am, you will enjoy this book immensely, although it is very focused, and is not going to produce a meal!
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