As I was reading Sarah's post about menu-speak, I noted that "amuse-bouche" is one of the oft-misunderstood words. An amuse-bouche is a miniature appetizer that is presented as a "gift from the chef" before the meal. The purpose of the amuse is not only to delight the diner, but to give the chef a chance to flex his (or her) creative muscles by making combinations that are not on the main menu. A great amuse can really get the diner excited about the meal to come. Amuse-Bouche: Little Bites That Delight Before The Meal is written by Rick Tramonto, the chef/owner of Chicago's Tru restaurant. It is filled with over one hundred recipes for some of his favorite amuses, which are served with the meals at Tru. The choices range from the simple to the sublime, with relatively quick recipes and ones that take a large amount of time. There are unusual things, like blue cheese foam, which the home chef might not ordinarily attempt, and Tramonto shares many of his tips and techniques. The photography, all of which is done by James Beard Award winning photographer Tim Turner, reinforces one of the main components of the amuse, which is presentation. One bit presented in a dramatic way is a sure way to impress - and when something looks are good as it tastes (and Tramonto's food does taste wonderful), it is hard to ask for anything more.
Amuse-Bouche: Little Bites That Delight, Cookbook of the Day
Comments [0]
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
