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AmuseBouche: Little Bites Of Delight Before the Meal Begins,Used
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Amusebouche (pronounced ahmyuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amusebouche, a bitesized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicagos Tru, Rick Tramonto. Amusebouche are a favorite of diners at Tru, many of whom come expressly to enjoy the grand amuse'an assortment of four different taste sensations.AmuseBouche offers an array of recipes, from elegant and sophisticated to casual and surprisingbut always exquisitethat will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried ThreeBean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramontos creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques.Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fiftytwo fullpage color photographs by James Beard Awardwinning photographer Tim Turner, AmuseBouche enchants the eyes as much as an amuse pleases the palate.
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- Q: What is Amuse-Bouche about? A: Amuse-Bouche is a culinary book featuring bite-sized recipes designed to excite the palate before a meal. It offers a variety of recipes, from elegant to casual, and aims to inspire home cooks.
- Q: Who is the author of Amuse-Bouche? A: The author of Amuse-Bouche is Rick Tramonto, a celebrated executive chef known for his work at Chicago's Tru restaurant.
- Q: How many recipes are included in the book? A: Amuse-Bouche includes more than a hundred recipes, showcasing a wide array of amuse-bouche ideas.
- Q: What type of binding does this book have? A: The book is bound in hardcover, ensuring durability and a premium feel.
- Q: Is Amuse-Bouche suitable for beginner cooks? A: Yes, the recipes in Amuse-Bouche are designed for both novice and experienced cooks, encouraging experimentation with new ingredients and techniques.
- Q: When was Amuse-Bouche published? A: Amuse-Bouche was published on October 22, 2002.
- Q: What kind of photography is included in the book? A: The book features fifty-two full-page color photographs taken by Tim Turner, a James Beard Award-winning photographer.
- Q: How is the book organized? A: Amuse-Bouche is organized by type of amuse and by season, making it easy to find recipes suitable for different occasions.
- Q: Does the book provide sourcing information for ingredients? A: Yes, Amuse-Bouche includes a directory of sources for specialty products used in the recipes.
- Q: What category does Amuse-Bouche fall under? A: Amuse-Bouche falls under the category of appetizers, focusing specifically on small, bite-sized dishes.