Amuse-Bouche by Rick Tramonto

Amuse-Bouche by Rick Tramonto

Amuse-bouche (pronounced ah-myuz 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 amuse-bouche, a bite-sized 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 Chicago's Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the grand amuse--an assortment of four different taste sensations.

Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising--but always exquisite--that 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 Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto's 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 fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.

Mary Goodbody is the original editor-in-chief of Cooks magazine, She is a Connecticut-based food writer and a contributing editor to Chocolatier and has collaborated on and co-written a number of cookbooks.
Barbara Scott-Goodman is a designer and art director specializing in cookbooks. Her previous book designs include The Food-Lovers Guide to France and The Heritage of Southern Cooking. She lives in New York City and Montauk, Long Island.
Michael Grimm is a photographer whose work has appeared in numerous publications, including Saveur, House & Garden, and New York Magazine. He lives in New York and Shelter Island.

SKU	Nicht verfügbar
ISBN 13	9780375507601
ISBN 10	0375507604
Titel	Amuse-Bouche
Autor	Rick Tramonto
Buchzustand	Nicht verfügbar
Bindungsart	Hardback
Verlag	Random House USA Inc
Erscheinungsjahr	2002-10-22
Seitenanzahl	288
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.