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Books : Cooking, Food & Wine : Meals : Appetizers
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''Ferran stands head and shoulders above any other chef cooking in the world today...truly in a class of his own.'' -- Gordon Ramsay
''Ferran Adria is one of the most generous creative geniuses the world has ever known...this book offers a glimpse into the mind of this amazing man who has revolutionized how we cook today and tomorrow.'' -- Jose Andres
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria reveals for the first time the creative process, innovative philosophy and extraordinary techniques of the multi-award-winning restaurant, elBulli, and its legendary head chef, Ferran Adria.
Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for foodies, and a reservation that is nearly impossible to obtain. Each year elBulli is open for just six months, and receives more than 2 million requests for only 8,000 seats. Renowned for his spectacular ever-changing 30-course tasting menu, Adria's pioneering culinary techniques have been applauded - and imitated - by top chefs around the globe for the past decade, and he was named one of Time magazine's 100 most influential people of our time.
If you weren't one of the lucky few to get in this year (2008 reservations were booked a year in advance), you can now experience the restaurant like never before. This generously-illustrated 600-page ''day in the life'' features over 800 photographs, menus, recipes and diagrams, and presents a guided tour through a full working day at elBulli.
The book highlights 30 dishes which represent a full elBulli menu, and Adria shows you how he creates the restaurant's innovative cuisines. Sample recipes include Samphire Tempura with Saffron and Oyster Cream, Steamed Brioche with Rose-Scented Mozzarella, and Coulant/Souffle of Granadilla with Cardamom Toffee.
In April 2008, elBulli won the #1 Best Restaurant in the World, for the third year in a row at the S. Pellegrino World's 50 Best Restaurant Awards.
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"The Culinary Institute of America is the nation's most influentialtraining school for professional cooks."
--Time magazine
The Culinary Institute of America is the nation's premier culinary training ground--the place where many top chefs and caterers have honed their skills in the kitchen. The school's emphasis on solid technique and rigorous hands-on training is widely respected and admired by culinary insiders the world over.
Now, in Hors d'Oeuvre at Home with The Culinary Institute of America, the experts show you how to prepare an impressive selection of bite-sized creations for any gathering. From skewers and dips to desserts, they explain the various types of hors d'oeuvre and walk you step by step through the techniques you need to create each one. Featuring more than 150 stylish recipes and 40 full-color photos, the book provides all the guidance and know-how you need to cater your own parties and dazzle your guests.
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Small Bites: Tapas, sushi, mezze, antipasti and more! By Jennifer Joyce"Small Bites by Jennifer Joyce is a celebration of a variety of delights; from tapas, sushi, dim sum to antipasti and many other kinds of finger foods from around the world. This no fu
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This book presents 50 recipes for savory finger foods, along with a brief introduction featuring general tips for serving food and drink at any kind of home party, from informal get-togethers to carefully planned cocktail parties. In five concise recipe chapters, A.J. Rathbun offers stuffed, skewered, baked, dipped, spreadable, and speedy party snacks. Recipes including Classic Southwestern Crudites, Creamy Cauliflower Crisps, Sweet Speared Shrimp, Eggplant Parmesan Nibblers, and Heroic Tiny Ham and Cheesers make it easy to create a superior spread of party snacks!
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From the elegant hors d'oeuvres to the sparkling Champagne, cocktail parties are loved by everyone. But fun as they are to attend, the thought of hosting one can be a little daunting—until now. With Bite Size, legendary chef François Payard shows home cooks how to prepare simple, sensational appetizers that will leave guests impressed and hosts with energy to spare.
François knows how to throw a good party. In addition to his renowned New York restaurant, Payard Pâtisserie & Bistro, he runs the upscale catering company Tastings. Several times a week, he prepares sophisticated canapés and light bites for hundreds of people. In Bite Size, he presents a collection of his favorite recipes made easy for everyday cooks.
Along with chapters on meat, fish, vegetable, and cheese hors d'oeuvres, François includes a wealth of helpful hosting tips, hints, and serving suggestions—try serving soup in shot glasses, for example. The innovative recipes use simple, easy-to-find ingredients for spectacular results such as Prosciutto-Wrapped Gnocchis, Sweet Corn Madeleines with Caviar and Crème Fraîche, and Crab and Mango Salad in Apple Cups. Each recipe is accompanied by a lush, full-color photograph of the finished dish.
Whip up a few of these easy Bite Size treats and pop the cork on a bottle of bubbly—it's time to enjoy the party!
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No one can resist the cute and compact confection called a cupcake, and Betty Crocker Just Cupcakes: 100 Recipes for the Way You Really Cook shows you how to make everyday, elegant, holiday-themed, and special occasion cupcakes that are easy to make and fun to decorate. Affordable and conveniently formatted with a lay-flat binding, this book includes quick tips, directions for substitutions, and advice on make-ahead cake to save you time. Fifty-five photos accompany recipes like Key West, Peanut Butter and Jelly and Midnight Molten cupcakes.
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Appetizers gives more than just a little taste--it offers 150 of the best appetizer recipes from the original Lifestyles series, each illustrated with stunning four-color photography. Devoted to the way people who love good food cook, dine, and entertain today, the titles in this popular series were written by leading chefs and authors worldwide. Appetizers features classically inspired yet contemporary recipes drawn from an international palette of culinary traditions.Features:
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This compendium is crammed with 500 mouthwatering soups and packed with inspirational ideas for every kind of soup, broth, bisque, chowder, potage, and consommé. Every page is filled with ideas and tips to ensure success. 500 Soups contains an irresistible collection of soups, broths, bisques, and chowders from sophisticated, chilled soups for summer and healthy soups for the body-conscious to hearty, warming feasts, smooth and creamy indulgences, and hot and fiery soups for the brave. With fabulous soups for every occasion, take your pick from cool and chilled, smooth and creamy, healthy and wholesome, meals in a bowl or soups that you can whip up in 20 minutes or less. With more than 500 recipes split into ten easy-to-use chapters, you are sure to find the perfect recipe whether it is for a laid-back lunch with friends and family, a soothing restorative, the ultimate in comfort food, a sophisticated starter, or just a simple supper.
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500 Appetizers is crammed with 500 mouthwatering recipes, accompanied by full-color phtography and clear and easy-to-use directions. Filled with tips on how to select the right ingredients and then how to make and present the dishes for absolutely perfect results; this truly is the only appetizer compendium you'll ever need. An introductory section covers all preparation and cooking essentials: techniques, equipment, ingredients, conversions and troubleshooting Appetizers for every occasion - from elegant canpés to pair with cocktails and wine, to fun pizza bits for kids' parties; sophisticated starters to serve before dinner; and healthy, low-fat and low sugar snacks. Packed with fresh ideas for serving and preparing crudités, crostinis, skewers, and sweets.
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Passionate chef, caterer, cooking instructor, and consultant Marguerite Henderson presents an exciting new book on a revolutionary new way to eat and entertain: small! Small Plates collects tried-and-true recipes and inventive new selections for bite-size dishes, tapas, appetizers, and hors d'oeuvres for every occasion.
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This beautiful collage of Chinese Snacks has become a "must have". Clear instructions on utensils, ingredients, and preparation steps make recipes easy to follow. Photos of steamed dim sum, dumplings, egg rolls and more, invite cooks to try their eager hands at mouthwatering creations.
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The Big Book of Appetizers - More than 250 Recipes for Any Occasion By Meredith Deeds and Carla Snyder"Everyone is always looking for new and interesting recipes for appetizers, and in this book you'll find hundreds of dips, nuts, nibbles, salsas, spreads
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After a long day at school, kids need something to eat-and fast. Lunchtime was a long time ago, and dinner is hours away. Before your kids faint from hunger, take a look at this collection of wholesome finger foods and mini meals from FamilyFun magazine. Here you'll find quick-and-easy after-school snacks that kids and parents can make together. Not only do treats such as homemade tortilla strips, bagel critters, or munch mix take the edge off an end-of-the-school-day appetite but creating them is a great way for parents and kids to cook, eat, and, most important, spend time together.
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The authors of the immensely popular HOT series put their taste for international flavors and visual flair on the fast track to quick, easy-to-prepare appetizers with dazzling results. Each of the 100 recipes in FAST APPETIZERS, from spring rolls to pizza to caviar, can be made in a flash, most in under 15 minutes. Whether you're hosting a cocktail party or an intimate dinner, Carpenter and Sandison deliver maximum flavor in minimum time.
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