Amuse-Bouche: Little Bites Of Delight Before the Meal Begins

by Rick Tramonto

Hardcover, 2002


Call number

Appetizer -- TRA

Call number

Appetizer -- TRA


Random House (2002), Edition: 1st, Hardcover, 288 pages


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.


Physical description

288 p.; 10.26 inches

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