Little Meals: A Great New Way to Eat and Cook
Gold is culinary director of a New York City restaurant consulting firm that numbers the Rainbow Room among its clients; she developed the idea of "little meals" for that restaurant's Promenade Bar. The concept is not new (other incarnations include "small plates," grazing menus, even classic tapas), but it remains a popular one. Gold's little meals are sophisticated, often extravagant, from Seviche with a Twist to Pan-Seared Foie Gras with Sun-dried Cranberry Sauce, though there are some funkier ideas too ("little Meals with a Kick"). There are recipes for romantic late-night suppers, for "the ladies who lunch," for indulgent snacks at almost anytime. Not for everyone, but it should find an audience.Copyright 1993 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.