Amuse-Bouche: Little Bites of Delight Before the Meal Begins by Rick Tramonto - PDF free download eBook

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  • Published: Sep 19, 2015
  • Reviews: 279

Brief introduction:

Amuse-bouche (pronounced ah-myuz boosh) are today what hors doeuvres 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...

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Details of Amuse-Bouche: Little Bites of Delight Before the Meal Begins

ISBN
9780375507601
Publisher
Random House Publishing Group
Publication date
Age range
18+ Years
Book language
EN
Pages
288
Format
PDF, CHM, FB3, RTF
Quality
High quality OCR
Dimensions
8.30 (w) x 10.30 (h) x 0.92 (d)
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Some brief overview of this book

Amuse-bouche (pronounced ah-myuz boosh) are today what hors doeuvres 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.

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A few words about book author

Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine’s Top Ten Best Chefs in the country in 1994 and selected as one of America’s Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants idiners 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.

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