Appetizers

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

Many of the best restaurants tantalize diners' palates with charming, intensely flavored tastes that tickle the tongue and delight the eye. A tiny serving to whet the palate, an amuse-bouche (literally, "mouth amusement") sets diners up for what is to come. Rick Tramonto, executive chef of Chicago's widely acclaimed Tru restaurant, is well known for his passion for and commitment to these bite-size treats. In Amuse-Bouche: Little Bites That Delight Before the Meal Begins, he shares the art of creating these miniature delights. While most people won't find many occasions to serve amuse-bouche at home, the recipes are easily adapted to become passed hors d'oeuvres, first courses, or even main courses. From Chilled Fava Bean Soup with Seared Scallops, to Blue Cheese Foam with Port Wine Reduction, to Charred Lamb with Truffled Vinaigrette and Oven-Dried Tomatoes, this book offers something for every taste. Surprisingly, most of the dishes are exceedingly simple to prepare, often consisting of just four or five ingredients. As might be expected, the success of the recipes is dependent not so much on involved cooking techniques or complicated combinations of flavors but rather on the selection of a few high-quality ingredients. Creamy Corn Grits with Butternut Squash and Sweet Corn, for instance, starts with ever-so-humble beginnings to ultimately showcase the bright flavor of corn and the hearty sweetness of butternut squash. With more than a hundred clever and inspiring recipes, Amuse-Bouche will surely not fail to amuse. --Robin Donovan

Amuse-bouche (pronounced ah-myuz boosh) 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. 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.

A Day at elBulli

''Ferran Adria is one of the most generous creative geniuses the world has ever known, always sharing knowledge with other cooks and opening his kitchen at El Bulli to the world. This book offers a glimpse into the mind of this amazing man who has revolutionized how we cook today and tomorrow.'' Jose Andres


''Ferran stands head and shoulders above any other chef cooking in the world today. He has effectively turned the page of gastronomy and ushered in a new era. He is so far ahead of any other chef in the world and truly in a class of his own.'' Gordon Ramsay



In October 2008, Phaidon Press will publish A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adriaƒ , revealing 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 Adriaƒ . The book will be released simultaneously in the United States, United Kingdom and Australia.

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 with A Day at elBulli. This generously-illustrated 600-page ''day in the life'' features over 1,000 photographs, menus, recipes and diagrams, presenting a guided tour through a full working day at elBulli - from a shopping trip at sunrise to the markets to the meticulous preparations of ingredients, from inside Adria's secret workshop to last-minute creative sessions, and from cocktails on the veranda at dusk until the last late-night guests leave.

Exceptional value at $49.95, A Day at elBulli will be the only popular and accessible book on Ferran Adriaƒ and the restaurant available for the general public, and is sure to be one of the most coveted gifts for cookbook fans this holiday season.

''Ferran Adriaƒ is without question the greatest chef on the planet,'' said Richard Schlagman, Publisher of Phaidon Press. ''His artistry and inventiveness are unmatched in the world of cuisine, transforming the way we think about and experience food. I am delighted that Phaidon will be revealing the magic of elBulli and its creator to the world.''

''Phaidon designs beautiful books and I m thrilled to collaborate with them on A Day at elBulli,'' said Ferran Adriaƒ . ''The extraordinary photography and unique structure of the book capture the essence of elBulli perfectly.''

To coincide with the publication, Ferran Adriaƒ will travel to London, New York, San Francisco, Los Angeles, Sydney and Melbourne for his first international author tour, which includes a Times Talks appearance at the 2008 Food Network New York City Wine & Food Festival, presented by Food & Wine magazine on October 10-12.

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.

Tapas: A Taste of Spain in America

In Tapas, a collection of 100-plus recipes for Spain's savory small dishes, chef José Andrés writes of journeying during his military service to Cádiz, in southern Spain, where he was "able to see the wonders of frying first hand." The passion that would lead an on-leave soldier to investigate a cooking technique infuses the book, which is something new under the sun. In chapters based on characteristic ingredients, such as fish, rice, and eggs, readers are introduced to authentic yet reproducible tapas of great and flavorful immediacy; these simple dishes, which include the likes of Tomato Toast with Spanish Ham, Pan-Fried Angel Hair Pasta with Shrimp, Slow-Roasted Beef Tenderloin with Cabrales Cheese, and Spring Leeks with Mushrooms, are instantly inviting. They'll also fit into a wide range of menu slots, as hors d'oeuvres, brunch and supper fare, or as side dishes. In well-written notes, Andrés provides context and something more--a sense of a living culinary tradition, which he loves, deftly presented to best advantage. Writing, for example, of the poor quality of most stuffed olives, a favorite tapa, he exhorts readers to make their own. "Simple ingredients prepared in a simple way--that's the best way to take your everyday cooking to a higher level," he says. Amen, and an invitation to cook--and understand--wonderful food. --Arthur Boehm

The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit.


Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit's Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include:

• Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs

• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster

• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples

• Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams

All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home.

This is a breakthrough cookbook from an extraordinary chef.

Small Bites

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

Martha Stewart's Hors d'Oeuvres Handbook

With Martha Stewart's Hors d'Oeuvres Handbook, Stewart, along with Martha Stewart Living food editor Susan Spungen and photographer Dana Gallagher, has created not just a handbook but a dream book. The first 225 pages consist entirely of beautifully photographed, exquisite nibbles, tastes, and bites--and the following 270 pages give you the recipes and instructions to re-create them at home. Pink and orange ribbons bound into the book allow you to easily mark photos and recipes. Only Martha and her staff would come up with something so beautiful and practical.

You can browse the photos for inspiration, or dive right into one of the chapters, all organized by presentation, such as "Layered and Stacked"; "Wrapped, Rolled, Filled, Folded and Stuffed"; "Skewered and Threaded"; "Bites and Pieces"; and "Sips and Drinks," just to name a few. Having a few friends over for cocktails before the show? How about Crispy Asparagus Straws, a delicious combo of asparagus wrapped in prosciutto and phyllo and sprinkled with Parmesan? The sophisticated flavors belie the ease of preparation. Have a little more time to prepare? The Jicama and Green Papaya Summer Rolls with Peanut Dipping Sauce are tasty and beautiful.

As gorgeous as this cookbook is, don't dismiss it as coffee-table cooking--several helpful photos show technique as well as finished product, and Martha's tips and notes are sprinkled throughout the text. For example, a lengthy sidebar on purchasing and preparing shrimp shares how to buy shrimp (the high quality of flash-frozen shrimp these days makes it perfectly acceptable), how to cook it (use kosher salt in your cooking water), and how best to peel and devein the little treasures. Similarly, reading the note on preparing phyllo will encourage even a novice cook to try her hand at Phyllo Triangles with Feta and Spinach or Curried Walnut Chicken. If you're planning a party and need fabulous finger food, you needn't look any further than Martha Stewart's Hors d'Oeuvres Handbook. --Rebecca A. Staffel

No one knows better how to give a party than Martha Stewart--and as she proves in this comprehensive and visually dazzling handbook, great parties begin with great hors d'oeuvres. Three hundred all-new recipes, each photographed in full color, show why Martha Stewart is still America's style authority and most trusted party host.

It was fifteen years ago that Martha Stewart first turned her creativity and talent for teaching to this subject, when she defined the look and flavor of party appetizers for professionals and home cooks in Martha Stewart's Hors d'Oeuvres. Since then, America's tastes have evolved and Martha's own approach to food has expanded to encompass flavors from around the world, seasonal ingredients fresh from the garden, and  innovative preparations all presented with an unsurpassed eye for beauty.

In this book, after laying out the basic foundations and techniques, Martha presents chapters on different hors d'oeuvre categories that are brimming with new ideas--Layered and Stacked; Wrapped, Rolled, Filled, Folded, and Stuffed; and Skewered and Threaded. Whether a classic cocktail party food reinvigorated with her wit and style--chicken salad tea sandwiches turned on their sides and encrusted with sesame seeds, for example--or deliciously decadent dips for crudités and seafood updated with Indian dhal or white beans and mustard greens; tiny toasted breadboxes filled with Welsh rarebit; or savory sips of soups in edible cups, these impeccable jewels are as exciting as anything Martha has ever invited her readers to serve on the buffet or tea table or pass among guests.

Reflecting Martha's favorite way to entertain now--informal and relaxed--there is also Bites and Pieces, a chapter packed with simple recipes for parties that please the guests without undoing the host. Marinated olives, spiced and seasoned nuts, handmade cheese crackers, and spicy cocktail ribs can be prepared quickly and easily in advance and arranged before the doorbell rings. Even the drinks have been provided: classic and contemporary cocktails, imaginatively garnished, are accompanied by a guide to stocking the bar and serving champagne.

Everything about Martha Stewart's Hors d'Oeuvres Handbook has been considered to create a book that is easy to use. The size was chosen to comfortably fit in the hand, in the cookbook holder, or on the kitchen counter. Color photographs in the front of the book help cooks select which hors d'oeuvres to combine for their own parties; the cross-referenced recipes in the back have been tested in Martha's own kitchen and in the test kitchens of Martha Stewart Living; and two place-marking ribbons keep track of both picture and recipe. And every detail has been covered--tips on techniques and ingredients, serving ideas, menu suggestions, recipe variations, advice on party planning, and even a glossary of equipment, special ingredients, and supplies, with a guide to finding them. With its range of recipes, its wealth of ideas, its lavish photography, and its innovative format, Martha Stewart's Hors d'Oeuvres Handbook is simply the most instructive, inspirational, and indispensable guide to hors d'oeuvres ever compiled.

Hors d'Oeuvres

Has fear of hors d'oeuvres stymied your instinct for entertaining? Then give three cheers for the editors at Britain's DK Publishing, the lush, informative books they produce, and the writers that bring to press the highest level of cooking instruction and encouragement. Please welcome Hors d'Oeuvres by chef and Le Cordon Bleu cooking instructor Eric Treuille and caterer Victoria Blashford-Snell. Together they will put to rest whatever hors d'oeuvres anxieties you might have, and then ignite in you a passion for preparing gorgeous little nibbles.

The book is divided into sections on ingredients, equipment, recipes, techniques, and "The Party." The recipes section, in turn, is divided into chapters such as "Nibbles, Dips, and Dippers," "Tops and Bottoms," "Sticks and Skewers," "Wraps and Rolls," and "Stacks and Cases." In "Nibbles," you'll find recipes for several variations of spiced party nuts, Triple Chocolate Biscottini with Hazelnuts, Mini Gougeres, Parmesan and Anchovy Palmiers, Honey Mustard Chicken Wings, Spicy Peanut Dip, and Roasted Red Pepper, Feta, and Mint Dip. It all looks absolutely irresistible.

"Tops and Bottoms" leaves your basic blini way behind. Take one Parmesan shortbread, then build on top with the likes of roasted cherry tomatoes and feta. Or how about a cocktail-size corn cake topped with spicy mango salsa? You get the idea--something below, something above, all of it bite-sized. Love to grill? "Sticks and Skewers" introduces delicious morsels like Grilled Tuna with Spicy Roasted Tomato Dip, Curried Coconut Chicken Sticks, and Mint-Marinated Lamb Kebabs with Tahini and Honey Dip. "Wraps and Rolls" includes Crab and Papaya Rice Paper Rolls with Sweet Chili Dipping Sauce, Cucumber Nori Sushi Rolls, and Crispy Wonton with Gingered Pork and a Chili Soy Dipping Sauce. "Stacks and Cases" runs along the lines of Filo Tartlets with various ingredients, Corn Cups with Tuna, Mango, and Lime Ceviche, and Quail Egg, Caviar, and Chervil Croustades.

But words hardly come close to what it all looks like in the usual gorgeous DK layout and photos. From there to the kitchen to the coffee table, it's a matter of a few graceful dance steps. And then you can kiss your hors d'oeuvres anxieties goodbye forever. --Schuyler Ingle

From spicy cilantro shrimp to eggplant caviar crostini, this uniquely practical guide includes full-color, step-by-step instructions to ensure successful party food whatever the occasion. AUTHOR BIO: At the age of 13, Eric Treuille began the apprenticeship that led him to master the art of classic French cooking. Work as a chef has taken him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's Hors d'Oeuvres, Pasta, and Ultimate Bread. Victoria Blashford-Snell trained at Le Cordon Bleu, and runs a highly successful catering company.

Tapas (Revised): The Little Dishes of Spain

Tapas are more than savory appetizers. "They represent a style of eating and way of life," says Penelope Casas, whose Tapas: the Little Dishes of Spain presents more than 300 recipes for the mouth-watering morsels. "So very Spanish, yet adaptable to America," she says, "they cross the line into what we think of as first course or main course dishes."

In chapters such as Tapas in Sauce; Marinades, Patés, Salads, and Other Cold Tapas; and Tapas with Bread or Pastry, Casas provides a definitive selection of the traditional Spanish bar food--dishes to pass out at a gathering, to serve on a buffet, or to make a party of. Readers wishing an introduction to this versatile food, and the culinary culture in which it thrives, will want this bestselling book.

The recipe array is vast. Sauce or ragout-like tapas include Shrimp and Mushrooms in Almond Sauce, Scallops with Cured Ham and Saffron, and Veal Meatballs in Spicy Chorizo Sauce. Endives Filled with Salmon and Shrimp Melon and Apple Salad are two examples of the many tantalizing cold tapas. Prawns Grilled with Garlic Mayonnaise, Lamb Brochettes, and the Three-Layer Omelet, a mixed-egg and vegetable tortilla, are hot-from-the-stove, show-stopping tapas. Including eight pages of color photos, a glossary of ingredients, menus, and a list of recommended Spanish tapas bars, the book is a complete tapas tour. Cooks at all skill levels will find dozens of these tasty little morsels to make and enjoy. --Arthur Boehm

Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal book—with fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory.

Here are all the appetizer dishes that have long been a tradition in Spanish cuisine—mélanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called tortillas that enclose a variety of tasty tidbits; banderillas, zesty combinations on skewers; and empanadas, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain today—dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations.

With Spanish cooking at the forefront of today’s cuisine, this “exceptional book by the leading American authority on the foods of Spain” (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today.

Hors d'Oeuvre at Home with The Culinary Institute of America

"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.

The Big Book of Appetizers: More Than 250 Recipes for Any Occasion

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

Trader Vic's Tiki Party!: Cocktails & Food to Share with Friends

The tiki volcano is erupting all over again, and now Trader Vic's, the legendary purveyor of Polynesian food, drinks, and fantasy, wants to help us bring it all home. Step behind the bar and into the kitchen at Trader Vic's and learn how to create the kind of tiki magic that made the Trader famous. It's all here: recipes for 95 of the restaurant's best-loved tropical cocktails and after-dinner drinks along with more than 35 party-friendly recipes for pupus, tidbits, finger food, entrees, and desserts all adapted from the past and present menus of Trader Vic's. Dozens of tips and ideas for inexpensive, easy tiki decorating and entertaining at home are included, as is a guide to the basics of bartending equipment and techniques. Whether it's a blowout tiki party for friends or a spontaneous occasion to dust off the shaker, this book brings favorite concoctions from Trader Vic's into your home.