Amuse-Bouche by Rick Tramonto
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.
RICK TRAMONTOis the executive chef/partner of Tru in Chicago, one of Conde Nast Traveler's Top 50 Best Restaurants in the World in 2000. He is the 2002 James Beard Award winner for Best Chef in the Midwest. With culinary partner Gale Gand, he coauthored American Brasserie and Butter Sugar Flour Eggs. He is the author of Amuse-Bouche. Tramonto lives outside Chicago with his wife and their three sons.
GALE GAND is the executive pastry chef/partner at Tru. In 2001 she received the James Beard Award for Outstanding Pastry Chef and was named top pastry chef of the year by Bon Appetit. She is also the host of the Food Network's Sweet Dreams. With culinary partner Rick Tramonto, Gand coauthored American Brasserie and Butter Sugar Flour Eggs. She is the author of Gale Gand's Just a Bite and Gale Gand's Short and Sweet. Gand lives outside Chicago with her husband and her son.
TIM TURNER is a nationally acclaimed food and tabletop photographer. He has been nominated five years in a row for the James Beard Award for Best Food Photography, winning in 1999 for Charlie Trotter's Desserts. His previous projects include books in the Charlie Trotter's series, The Inn at Little Washington, Jacques Pepin's Kitchen, and Amuse-Bouche. Turner lives in Chicago with his wife and three exuberant daughters.
MARY GOODBODY is a nationally known food writer and editor. Her most recent credits include Amuse-Bouche and Taste: Pure and Simple. She has contributed significantly to Back to the Table, The Naked Chef, How to Be a Domestic Goddess, and Alfred Portale's Twelve Seasons Cookbook, among other books. The editor of the IACP Food Forum Quarterly, she lives outside New York with her daughter.
GALE GAND is the executive pastry chef/partner at Tru. In 2001 she received the James Beard Award for Outstanding Pastry Chef and was named top pastry chef of the year by Bon Appetit. She is also the host of the Food Network's Sweet Dreams. With culinary partner Rick Tramonto, Gand coauthored American Brasserie and Butter Sugar Flour Eggs. She is the author of Gale Gand's Just a Bite and Gale Gand's Short and Sweet. Gand lives outside Chicago with her husband and her son.
TIM TURNER is a nationally acclaimed food and tabletop photographer. He has been nominated five years in a row for the James Beard Award for Best Food Photography, winning in 1999 for Charlie Trotter's Desserts. His previous projects include books in the Charlie Trotter's series, The Inn at Little Washington, Jacques Pepin's Kitchen, and Amuse-Bouche. Turner lives in Chicago with his wife and three exuberant daughters.
MARY GOODBODY is a nationally known food writer and editor. Her most recent credits include Amuse-Bouche and Taste: Pure and Simple. She has contributed significantly to Back to the Table, The Naked Chef, How to Be a Domestic Goddess, and Alfred Portale's Twelve Seasons Cookbook, among other books. The editor of the IACP Food Forum Quarterly, she lives outside New York with her daughter.
| SKU | Non disponible |
| ISBN 13 | 9780375507601 |
| ISBN 10 | 0375507604 |
| Titre | Amuse-Bouche |
| Auteur | Rick Tramonto |
| État | Non disponible |
| Type de reliure | Hardback |
| Éditeur | Random House USA Inc |
| Année de publication | 2002-10-22 |
| Nombre de pages | 288 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |