Amuse-Bouche: Little Bites Of 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, anamuse-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. InAmuse-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 serveamuse-boucheat 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-Bouchewill surely not fail to amuse.--Robin Donovan