While chefs at many fine restaurants offer guests an amuse-bouche to welcome them, nobody does it better than Rick Tramonto, the celebrated executive chef/partner of Chicago's TRU -- one of Conde Nast Traveler's Top Fifty Restaurants in the World in 2000. With the publication of this book, Tramonto aims to share this delicate, delicious world with a mainstream audience. Amuse-bouche are, to us, what hors d'oeuvres were to Americans in the 1950s -- a relatively unknown but rapidly embraced feature of French culinary tradition. Rick Tramonto's beautiful and lighthearted, if sometimes zany, recipes will inspire home cooks and professionals alike to let their imaginations soar. These preludes to a meal can be as provocative and inventive, as formal or casual as one chooses -- from Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad. With more than one hundred recipes and fifty full-page color photographs, the book will satisfy your eyes as much as the amuses will please your tastebuds.
ISBN:
9780375507601
Format:
Hardback Book
Publisher:
Random House Publishers
Published Date:
31/10/2002
Pages:
268
Availability:
This title will be ordered from the publisher. Usually ships in 10 - 15 days. Publisher may be out of stock in which case we will advise you. Allow a few extra days for delivery.
Amuse-Bouche
Rick Tramonto
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AU $69.95
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AU $62.96
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Hors D'Oeuvres at Home with The Culinary Institute of America
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