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Amuse-Bouche Hardcover – 31 Oct 2002

3.7 out of 5 stars 10 customer reviews

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Product details

  • Hardcover: 268 pages
  • Publisher: Random House USA Inc (31 Oct. 2002)
  • Language: English
  • ISBN-10: 0375507604
  • ISBN-13: 978-0375507601
  • Product Dimensions: 21.1 x 2.4 x 26.2 cm
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 125,658 in Books (See Top 100 in Books)

Product Description

Review

"Rick Tramonto's Amuse-Bouche is a 'Tru' delight! Who said cooking had to be difficult? Rick will guide you in transforming a few ingredients into perfect little palate teasers. This book is destined to be an indispensable part of your cooking library."
--THOMAS KELLER, The French Laundry
"Rick Tramonto dazzled America with his groundbreaking food and audacious presentations at Tru. Now he brings his inventiveness and creative spirit to the uniquely exciting subject of marvelous miniature mouthfuls. Be
prepared to be amused."
--PATRICK O'CONNELL, The Inn at Little Washington
"The amuse-bouche is the best way for a great chef to express his big ideas in small bites."
--JEAN-GEORGES VONGERICHTEN, Jean-Georges
"This book captures the whimsical and yet deeply satisfying soul of Rick Tramonto's complex food art, and yet makes it real for the ambitious home cook. Although the book is conceptually like James Joyce's "Ulysses," on my palate the tastes are more like Tom Robbins's "Even Cowgirls Get the Blues." I love both sides of the coin."
--MARIO BATALI, Babbo

Rick Tramonto is one of America s most creative chefs at work today. The tiny tastes Rick teaches us to prepare will light up any table with the spark that every great dinner party needs. This book will help any cook to unleash his or her imagination and transform any meal into an experience. These amuse-bouche stimulate not only the palate, but the conversation as well.
Michael Lomonaco, "Noche""

"Rick Tramonto's Amuse-Bouche is a 'Tru' delight! Who said cooking had to be difficult? Rick will guide you in transforming a few ingredients into perfect little palate teasers. This book is destined to be an indispensable part of your cooking library."
--THOMAS KELLER, The French Laundry
"Rick Tramonto dazzled America with his groundbreaking food and audacious presentations at Tru. Now he brings his inventiveness and creative spirit to the uniquely exciting subject of marvelous miniature mouthfuls. Be
prepared to be amused."
--PATRICK O'CONNELL, The Inn at Little Washington
"The amuse-bouche is the best way for a great chef to express his big ideas in small bites."
--JEAN-GEORGES VONGERICHTEN, Jean-Georges
"This book captures the whimsical and yet deeply satisfying soul of Rick Tramonto's complex food art, and yet makes it real for the ambitious home cook. Although the book is conceptually like James Joyce's Ulysses, on my palate the tastes are more like Tom Robbins's Even Cowgirls Get the Blues. I love both sides of the coin."
--MARIO BATALI, Babbo

Rick Tramonto is one of America s most creative chefs at work today. The tiny tastes Rick teaches us to prepare will light up any table with the spark that every great dinner party needs. This book will help any cook to unleash his or her imagination and transform any meal into an experience. These amuse-bouche stimulate not only the palate, but the conversation as well.
Michael Lomonaco, Noche"

From the Inside Flap

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.

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Customer Reviews

3.7 out of 5 stars
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Top Customer Reviews

Format: Hardcover
After purchasing this book to use as research, i have found the recipes to be typical american style all flourish and no depth. As a chef these recipes are what we practice
in our daily work, but for the home cook many of these recipes seem to be a little out of reach. I find the flavors to be very insipid or very salty, so do taste as you go. The photography is great, but all and all i was very underwhelmed from start to finish, we have seen most of these things done before and done much better. There are many recipes which have italian themes e.g fig and proscutto with foam, rather than muddle your way through this and other recipes use the same flavours without messing about with them too much and you can have an equally beautiful starter, amuse or antipasto.
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Format: Hardcover
This book is the first book I've seen on the subject Amuses-Bouches. Amuses-Bouches are not "just" appetizers - it's appetizers on a very high level. Therefore a lot of the recipes in the book are quite advanced.
Im must say though that most cooking interested people will find a lot of inspiration in the book - and a few of the recipes are even quite easy to make.
The only reason I didn't rate this book to 5 stars is, that it is not always consistent on the numbers of servings for a recipe. In recipes where you have to combine several things he recipe for one of the things might be for 6 servings as stated in the "main" recipe while another part makes enough for 20 servings.
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Format: Hardcover Verified Purchase
Great book with many varied modern ideas. Very few photographs of finished dishes for those who need them. Measurements are American. Some ingredients were difficult to source but still a comprehensive and useful book.
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Format: Hardcover
This book has no conversion table for readers in Europe and it also uses expensive ingreadients. I always get dissapointed when buying books from the U.S. I suggest you stay clear of this book and buy something by Gordon Ramsay or Jamie and just make the dishes smaller thats what Rick Tramonto has done. Further more to have scallops and lobster on as amuse is quite expensive, a cook normally uses what he has left over to make amuse bouche and not many people have scallops or lobster lying around in the fridge.
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Format: Hardcover Verified Purchase
An Ok book on food. Disappointed that it had a limited selection of ideas for Amuse-Bouche. However it wets the appetite for one's own ideas.
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