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Amuse-bouche : little bites that delight before the meal begins

Author: Rick Tramonto; Mary Goodbody; Tim Turner
Publisher: New York : Random House, 2002.
Edition/Format:   Print book : English : 1st edView all editions and formats
Database:WorldCat
Summary:
Amuse-bouche 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  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Rick Tramonto; Mary Goodbody; Tim Turner
ISBN: 0375507604 9780375507601
OCLC Number: 49225896
Description: xvii, 268 pages : color illustrations ; 26 cm
Contents: Soups amuse --
Vegetable amuse --
Pasta and grain amuse --
Fish and seafood amuse --
Meat and poultry amuse --
Forks and spoons amuse --
Juice amuse --
Foam amuse --
Savory sorbet amuse --
Basic recipes.
Responsibility: Rick Tramonto with Mary Goodbody ; photographs by Tim Turner.
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Abstract:

Amuse-bouche 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. This book 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 publisher description.

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