Book Description
Celebrating the delights of tapas, sushi, dim sum, antipasti, and many other finger foods from around the world, this no-fuss cookbook is packed with ideas for small, healthy, and delectable dishes that are perfect for chic but informal meals, snacks, picnics, or eating on the go.
Customer Reviews:
Exotic.......2007-10-05
I got this book in the attempt of trying something different or possibly entertaining. The book has all the ideas for some some fabulous menus; now I just need the extra motivation to get the ingrediants and go for it. Really though, the recipes are quite simple for the most part but totally exotic. The pairing of certain ingredients is something many of us wouldn't come up with. The organization of the book is very good with every style from fried to wrapped. As the title indicates everything is on the small portion scale, perfect for either small appetites or pupu's, you know, tapas, or that other name for mini plates that sounds like a street walker. The Middle Eastern and Japanese fair is especially tasty, or at least the pictures look good and the thought of cooking up such treats is. This is a good reference book for preparing some exotic food for guests or that special someone. Oh yeah, the color photographs are enough to inspire most any foodie.
Inspired, approachable entertaining.......2007-08-03
I've been daunted by throwing parties for years, always embaressed to be whirling like a dirvish in my kitchen an hour after my intended start time, so caught up in food-making that I miss out on my own soiree.
BUT THIS BOOK ROCKS--
to me, the most invaluble part is the suggested menus for themed culinary soirees. The author breaks down what can be prepared days, hours, minutes in advance which meant that, despite having a full work week and only an hour to prepare, I was able to throw together an impressive spread. while the gorgeous photographs make the appetizers look daunting, everything I prepared was simple enough, especially since I was doing it over the course of a handful of days and had time to clean up. And it was so good!
my complaints: the authors don't always explain what's what so well. so, while I was intrigued by the carrot escuchebe suggested as part of a fiesta themed menu, I had no idea what it was to be served with. also, some of the ingredients are difficult to obtain, although reasonable substitutions are suggested.
it's a nice book to use as a launch pad--you can guess where your own cheats can be (a good store-bought salsa or guacamole, for instance). and it sure makes a pretty coffee table book.
I highly recommend this for anyone who aspires to take entertaining to another level, but isn't quite ready to take on Martha Stewart.
dinner party success.......2007-01-09
I discovered this book at a friend's home and the recipes and range of dishes got us to thinking. What a fun dinner party! We decided on ten items to make and bought all of the ingredients. We invited a group of friends over and we all were involved in making the dinner. We discovered that not only were the dishes delicious, but the recipes were easy to follow. I purchased the book from Amazon and have made many dishes since then. The portions are perfect for a single guy.
Bright color photos of finished finger foods accent the production and add appeal .......2007-01-07
If you're entertaining, finger foods or appetizers are surely a part of the occasion, and many cookbooks are dedicated to their production - but SMALL BITES: tapas, sushi, mezze, antipasti and other finger foods takes a more international approach than most, incorporating the finger foods of other countries to provide a pleasing alternative to ordinary dishes. Try skewered meats and vegetables, a flashy Crab and Gruyere Nachos with Charred Tomato Salsa, a refreshing Mango Crush to go with spicy foods, and more. Bright color photos of finished finger foods accent the production and add appeal - and cooks will find the dishes easy to produce despite their flashy titles.
Diane C. Donovan
California Bookwatch
Great food, great explainations.......2006-08-01
If you want to make an impression, this is the only cookbook you'll need. Beautiful photos, great descriptions, and everything tastes amazing. She even gives ideas for entire meal plans. Extremely popular way to eat right now but this book won't be tossed aside after the trend. The recipies are excellent.
Average customer rating:
- Disappointed
- Good Luck Finding the Ingredients
- Do not buy this book
- Atlas of delight!
- Excellent reference
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The Appetizer Atlas: A World of Small Bites
Arthur L. Meyer , and
Jon M. Vann
Manufacturer: Wiley
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ASIN: 0471411027 |
Book Description
The ultimate single-source cookbook for a world of appetizers
Whether in the form of a passed hors d'oeuvre, canapé, or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off any dining experience in style. This unique, encyclopedic cookbook offers 400 authentic, savory recipes for appetizers from twenty-eight distinctive regional cuisines-from Mexico to Maghreb, from China to the Caribbean, along with France, India, Italy, Japan, Thailand, and many more. All recipes are kitchen tested, perfect for home cooking, professional catering, and entertaining. With photographs of finished dishes, plus background material on specialty ingredients and regional cooking methods, this comprehensive resource is the only appetizer book a cook will ever need.
Arthur L. Meyer (Austin, TX) is a professional chef, pastry chef, and consultant for commercial bakeries.
Jon M. Vann is an award-winning chef, restaurant consultant, and a food writer for the Austin Chronicle.
Customer Reviews:
Disappointed.......2007-04-05
I found very few recipes I was actually interested in making. We have "Appetizer" parties twice a year and I am always looking for good recipes. I could not find anything to add from this cookbook.
Good Luck Finding the Ingredients.......2006-12-27
I requested this book as a Christmas gift because of all the glowing reviews and I love appetizers for entertaining. My husband and I are always looking for new appetizer recipes and especially like ethnic recipes. This book seemed perfect.
Well, it's not. I do not doubt that the recipes taste good. They are probably also not very hard to make, but many, many of the recipes require ingredients that are not easy to find. Some of the meats used are venison, quail, dove, and baby goat. Many spices are also hard to find. I know that almost anything can be ordered over the internet, but I need recipes that I can go to the grocery store to get the ingredients.
If you have access to ethnic markets, you may enjoy this book, otherwise
beware that you may have trouble making a large number of the recipes in this book.
One other comment, there are photos in the book, but some of them are placed nowhere near the recipe they are for.
On a positive note: the descriptions of the different areas where the food comes from are very interesting and really add to the book. All in all though, I wish I had not asked for this book.
Do not buy this book.......2006-10-13
Absolute rubbish. Who publishes a cookbook without pictures. Ok. There are about a dozen pictures, but even so. 400 recipes and no pictures beside them. You eat with your eyes first. What a waste of 45 dollars. The author is a thief.
Atlas of delight!.......2005-02-08
This 600+ page tome has a wonderful cosmopolitan approach and organisation to it's wonderful recipes for appetizers from around the world. The background information is very helpful and educational. The ingredients are generally readily available, prep time is reasonable, and instructions are clearly written. Although not necessary, I wouldn't mind if it had more photos in the book or on a website, as some of the appetizers are such appetizing eye candy!
These recipes are perfect for serving at more formal "theme" dinners, and also for serving casual as "comfort food".
The recipes, with simple to complex flavors, are a a great complement to such books as "Hors D'Oeuvres by Eric Treuille, which has even simpler recipes, more pictures, with more of an emphasis on bite-sized portions, ideal for fast and good appetizers. Enjoy both books!
Excellent reference.......2004-06-08
I bought this book to express my appreciation for Arthur Meyer's organic chemistry class. Oddly enough, I discovered that he had an entirely different life outside teaching.
The Appetizer Atlas is not only a comprehensize cookbook, but a good reference to the cutural aspects of cooking. Each section begins with a brief history of the geography and the culture of the region and how these contributed to the local cuisine.
Extensively researched and elegently concieved, this book is a smart buy.
Book Description
With today's magazines singing the praises of graze-style eating as both healthy and fun, Party Appetizers offers the perfect way to treat guests. Entertaining aficionado Tori Ritchie serves up sensational recipes for fabulous finger foods to kick off any informal dinner or stylish celebration -- or even be the main attraction at a holiday soiree. Variety truly is the spice of life when you're talking olives jazzed up with herbs and spices or savory party favorites like Merguez Meatballs with Yogurt Sauce or rich Fig and Gorgonzola Toasts with Caramelized Onions. And for guests who have to start with dessert, there are even a few bonbons such as Mocha Shortbread Buttons and Sugar and Spice Walnuts. Tips on smart shopping, artful presentation, and indispensable ingredients as well as a "make-ahead planner" get hosts prepared before the party for maximum socializing with guests. So let the festivities begin!
Book Description
Whether he’s setting the scene at his acclaimed restaurant Table 8 in Los Angeles, entertaining the audience on Food Network’s Iron Chef America, or designing the menus for Hollywood hot-spots RokBar and L’Scorpion, chef Govind Armstrong knows how to create spectacular menus for occasions of all sizes. As Govind says, small plates encourage people to be more adventurous, to share food, and to enjoy the mélange of flavors and textures. In his first cookbook, Small Bites, Big Nights, he shows you how to put together a menu of small, sophisticated, sexy dishes and pair them with the perfect cocktail. The result? Guests get to enjoy a feast of flavors, and as the host, you’ll be able to relax and have fun, instead of spending the whole night in the kitchen.
Wow a crowd with hors d’oeuvres like Arugula, Dates, and Parmesan (a salad that’s finger food; Rare Tuna Crostini with White Bean Puree and Tapenade; or Seared Kobe Beef on Mini Yorkshire Pudding. To drink: Black Martinis. Barbecue sizzling treats like Grilled Endive with Serrano Ham; New Zealand Scampi with Heirloom Tomatoes and Summer Truffle Vinaigrette; or Grilled Chicken Thighs with Wood-Roasted Gazpacho and Avocado Salsa.
Make dinner for 8 unforgettable with Tender Bean Salad and Prosciutto; a deceptively simple Foie Gras–Stuffed Quail; and luscious Panna Cotta with Raspberry Coulis.
Warm up a cool night with bite-size comfort foods: Mini Onion Soup; Braised Chicken Oysters Piccata; and Carrot Cake with Cream Cheese Mousse.
Customer Reviews:
Mostly for the semi pro.......2007-05-14
Govind's approach to couisine is remarkable and (unconsciously) deceptive. The book's layout is completed with great quality and brilliant colors. However, not enough effort was spent for the neo-beginner, like me, to understand more about individual plates with directions including pictures of stages and completed servings. I'm not an accomplished cook by any stretch of the mind, but I do know my way around my kitchen. It's easier for me to paint by the numbers and see a finished product, then to imagine how completion may appear.
Delicious and Different.......2007-05-14
Our gourmet group used this cookbook for last nights feast (and it was a feast!) We were four couples, each making two recipes. The flavors were outstanding. There was not a bad recipe in the bunch. However, for one person to make the meal that we did, would take a week of preparation. Though not dificult individually, the recipes were very time consuming. Non of us attempted the challanging recipes. The medium ones were quite difficult enough. You will not be disappointed in the results of these delicous recipes. But I highly recommend this book with the reservation that you share the responsibilities with a group of people who enjoy cooking and are adventurous.
Finally a cookbook with something different.......2007-04-24
I think this cookbook warrants 5 stars. I think Govind Armstrong has a new take on cooking. He is a real chef as opposed to Martha Stewart (whose recipes are often terrible) and Rachel Ray - (everything tastes the same). The recipes are so flavorful--some of them take many steps, but they're not difficult. Any dish that tastes this good is worth doing. I highly recommend this cookbook to anyone who likes to cook.
Mixed Emotions About This One.......2007-04-19
I have large cookbook collection and have reviewed many of them here on amazon. On most of the reviews, the number of stars comes pretty quickly to me, but this one came with some deliberation. I was in between whether three to five stars.
Five stars on the drinks especially! They are just outstanding and fun! Table 8 Creamsickle is so smooth with its tangerine or clementine vodka based delight! Five stars also on the exceptionally fine photos and paper stock and layout. Typical fine offering of Clarkson Potter.
Three stars however is my conclusion on food offerings, as they mostly don't inspire me to cook them. Lots of challenging ones involving many steps and ingredients, neither of which I'm not into, but need lots of inspiration to attempt. Most of these don't meet that level, e.g. Grilled Cheese with Short Ribs.
Some might be into this food more than me, so let each have his cookbook and eat it too. This is nice, but doubt if it will get much usage at my table.
Average customer rating:
- One of my favorite cookbooks
- Sorry, it's a beautiful presentation, but...
- A beautiful recipe book that blurs cultural lines
|
Asian Tapas: Small Bites, Big Flavors
Christophe Megel ,
Anton Kilayko ,
Anton Kilayko , and
Alain Ducasse
Manufacturer: Periplus Editions
ProductGroup: Book
Binding: Hardcover
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ASIN: 0794603149 |
Book Description
Using an abundance of the fresh, seasonal ingredients and a harmony of flavors, Anton Kilayko and executive chef Christophe Megel offer a collection of recipes that will excite anyone yearning after new and delicious ways to approach the tastes of the East. Cultural lines blur as they explore the breadth of Asian cuisine to bring you dishes inspired by the cooks of Bali, Malaysia, Thailand, Vietnam, Japan, and many more. The food is imaginative, approachable and can just as successfully be brought to life at a sophisticated dinner, a lazy lunch, or a cool party—or very simply as a tasty little snack. These recipes of appetizers and finger foods, illustrated with the cutting-edge photography of Edmond Ho, is exquisitely presented to provide huge impact.
Customer Reviews:
One of my favorite cookbooks.......2007-10-09
This has become one of my favorite cookbooks. It is perfect for extra special dishes for parties, or for two. The dishes are not difficult to prepare, have delicious flavors, quick to prepare, and are all shown in wonderful photos beautifully presented.
This cookbook has classy recipes with a modern flair and gourmet flavors but didn't use exotic hard to find ingredients. I regularly cook the miso marinated black cod, and also love the satay. I think this cookbook would suit home cooks that like pan asian gourmet food, without hours of preparation, although the dishes all come out deceptively looking like you have spent much time making them...highly recommended!
Sorry, it's a beautiful presentation, but..........2006-09-30
I agree the book is visually well presented and appealing, but the content is not suitable for home cooks, nor aspiring chefs. I admit I am 'flexible' in the use of 'fusion' cooking and terms, but I had definite ideas in mind when I read "Asian TAPAS". The (Spanish) tapas I know and love are not so labor intensive, nor contain such large shopping lists of ingredients. Elegant food? Absolutely. Flavorful and interesting food? Without a doubt. "Tapas", as I know them? Absolutely not - the French influence of intense preparation and manipulation (not a bad thing, don't misunderstand me), is inappropriate here - frustratingly intense efforts for 'tapas'. Also, where in the U.S. does a typical home cook/aspiring chef find, or more importantly, Afford, abalone?? It's my understanding that the finest North American source of abalone was California, and, greedy folks as they are, they overfished their abalone to extinction. Do you have the staff required to do all the mise en place and prep work for these works of art? Some cookbooks are more the display of the talents of the author chefs, rather than a source of encouragement and teaching to home chefs. This is the second time I have bought a cookbook without visual inspection - I will not do it again.
A beautiful recipe book that blurs cultural lines .......2005-03-09
Co-written by an executive chef, Asian Tapas: Small Bites, Big Flavors is a beautiful recipe book that blurs cultural lines in its presentation of exciting flavors from Bali, Malaysia, Thailand, Vietnam, Japan, China, and more. From Flaky Cashew Nut Puff Pastry Squares, to Summer Green Tea Noodles with Mussels, to Spicy Crab Salad Sandwiches and more, the preparations within combine traditional ingredients to create inventive and mouth-watering, succulent dishes. Each recipe is accompanied by a full-page color photograph that captures the dish with the precision of a skilled artist. A beautiful, captivating compendium recommended for kitchen cooks of all skill and experience levels who want to try preparing something a little different.
Product Description
The big dogs of industry spend billions of dollars on advertising and marketing, and most of it gets funneled through ad agencies. Ad agencies have 9 Secrets that generate big results for their clients, 9 vital things they don't want to share with you that aren't taught in any marketing classes. Now these secrets can be yours. The 9 Secrets are revealed in this book. You'll get an insider's view of what works and what doesn't when it comes to marketing in today's marketplace. Instead of relying on the ancient wisdom still being taught as modern marketing techniques, old sales tactics, and flimflam methods from the early 1900s, this book offers you ways to STOP IT and move into the 21st Century. Use the 9 Secrets to grow your market and increase your businesses bottomline no matter what size organization you run. Order Dog Eat Dog & Vice Versa: 9 Secrets To Put The Bite Into Your Marketing now.
Book Description
Breakfast, lunch, and dinner may mark the beginning, middle, and end of the day, but for centuries Italians have eaten two small informal meals that come in between. Italy in Small Bites is the first-ever collection of recipes for these bite-size treats, known as spuntini and merende, the soul food of Italy.
Spuntini, the midmorning snack, can be as simple as a sublime walnut-and-raisin-studded coffee cake, while merende, which are enjoyed midafternoon, might be a wedge of onion frittata or artichoke tart, a crunchy pillow of fried dough served with figs or prosciutto, a purée of fava beans, or sweet peppers mounded on a slice of rustic country bread.
The best-known merende in America are pizza and focaccia, but there's an entire universe of appealing food revealed in this book. Though the recipes are tied to centuries of tradition that go back to a time when merende reinvigorated laborers in the fields, they're singularly perfect for contemporary eating in America and are as versatile as they are delicious.
Merende make perfect impromptu meals because they are stunningly simple foods meant to make life easy. Some -- bruschetta with various toppings, frittate, vegetable tarts, polenta crostini -- may be familiar, while others are welcome new discoveries. Served individually or in combination, they can become a meal -- any meal -- and they are healthy, inexpensive, and casual, perfect for the way we live.
Customer Reviews:
Italy's Answer to Mezes and Tapas. Highly Recommended.......2004-06-29
Carol Field is a major star in the field of Italian culinary writers to whom respect is shown by most major Italian food writers and many major bread baking authors for her important book `The Italian Baker'. In turn, Field shows respect for many of her colleagues such as Patience Gray and Paula Wolfert in this book.
I was always puzzled when I read in books on Greek and Spanish food that the western Mediterranean tapas and the eastern Mediterranean Mezes of both Greece and Turkey were not the same as the Italian `little dishes' labeled antipasto. The basis for this difference was that tapas and Mezes are made to be eaten as `bar food' in the afternoon, several hours before sitting down to the final meal of the day. Antipasto, by its very name, on the other hand, is the first course of a large meal. The source of the puzzle is that I found it very hard to believe that there was an old Mediterranean tradition with well-identified dishes at both sides of the Mediterranean, but none in the center in Italy, the very heart of Mediterranean cuisine.
This book answers this question. Italy has not one, but two names for between meal snacks. The older, more traditional name for a snack in the afternoon, about the same time their English cousins are having tea, is called `merenda'. Like tapas and Mezes, these are specifically made and served by Enoteca (wine bars) as well as being a traditional afternoon snack for agricultural workers in the fields. For this reason, one of the defining characteristics of merenda dishes is that they can be eaten while holding them in one hand. The derivation of the term `merenda' can be traced back to classical Latin. The second term, `spuntino' is a nineteenth century invention meaning a mid-morning snack, not unlike doughnuts at the morning coffee break. The author does not explore the origins of this word too deeply, but I would not at all be surprised to see it connected with the advent of the Industrial Revolution.
As one looks at the recipes in this book, it becomes clear that the distinction between `merenda' dishes and all other Italian dishes is entirely based on when and where they are eaten. Almost every class of recipe in the book can be found in dozens of other Italian cookbooks. I have whole bookshelves weighed down with recipes for frittatas; egg tarts; polenta; grilled or marinated vegetables; condimento; bocconcini (small mozzarella balls); and Biscotti. But these are not even the stars of the merenda catalogue. Appropriate to Ms. Field's bread baking speciality, the real star of merenda is the enormous range of Italian breads and the things the Italians do with bread. This includes artisinal breads, focaccia, pizza, breads with olives and other vegetables baked within, and all the things Italians do with bread such as bruschetta, crostini, and Panini. Note that I tacked Panini on to the end of that list, as Ms. Field does not even mention sandwiches, let alone devote a chapter to it. This is odd, because in his Food Network series `Mario Eats Italy', Batali devotes an entire show to merenda, and Panini are highlighted. But back to Ms. Field's book.
If any book will convince you that bread is even more important to the Italian cuisine than pasta, this book will do it. While bread appears on almost every page, pasta has but five minor mentions in the Index. Recall that the ubiquitous dry pasta of today is a very modern development. Dry pasta did not travel far beyond southern Italy until early in the twentieth century while bread has been made throughout Italy for millennia. In fact, one of the early chapters in this book is entitled `In the Beginning There is Bread'. The most heartwarming feature of this chapter is a very long list of ways in which bread is traditionally turned into snacks. These are methods so simple the author is even reluctant to turn them into a full recipe. It should be no surprise that the supporting cast for these `little bites' is the whole catalog of the Italian pantry such as olive oil, sardines, cheeses, onion, garlic, salame, ham, bresaola (salt cured beef) and butter.
For the person enchanted by every aspect of the Italian cuisine, this book is a real treasure. It gives real substance to a picture of how these merenda were eaten and dispensed by shops going back as far as Imperial Rome. In fact, the book raises some serious doubt about how modern is the `fast food' phenomenon. It seems that cheap, fast, food from probably inferior products have been sold to lower income workers from Imperial times, through the Middle Ages, on the streets of Renaissance Florence, through to the nineteenth century. In fact, the author sees the merenda tradition disappearing and often had to rely on her interviewees' memory of what they ate as children.
Lest I overlook the recipes themselves, let me say they cover a very broad range of dishes (mentioned above) with especially strong coverage being given to bread recipes based on the classically Italian biga method for a very sticky sponge which is left to rise for between six (6) and twenty-four (24) hours. This is the basis of recipes for vegetable and cheese filled breads. A rustic brioche recipe is given and a fried dough, `gnocco fritto', which appears very similar to New Orleans bignets.
I noted that many, if not most of these recipes can be found in one or another of the thoursands of Italian cookbooks. However, if you don't have thoursands of Italian cookbooks, I heartily recommend this one as a source of many interesting little dishes, both imprompu and long in preparation, but mostly easy except for the breads. One could easily make a very usefully themed collection of this and books on other little Mediterranean foods.
Highly recommended reading and recipes.
Book Description
Pillsbury makes it easy to entertain with more than 300 recipes for cold and hot appetizers, along with creative theme menus to jump-start the party. So go ahead and make some fun!
- Dips, Spreads and Salsas
- Meatballs, Wings and Ribs
- Kabobs, Canapés and Crostini
- Roll-Ups, Mini Pizzas and Snack Mixes
- Antipasti, Spring Rolls and Empanadas
- Plus—Cocktails, Punches
- and Fun Nonalcholic Beverages
Customer Reviews:
Fabulous photos, easy to follow instructions...........2007-02-21
This book is FABULOUS! There are so many photos and so many simple, easy and excellent appetizers. I'm a very picky eater, but I have tried 6 of the appetizers already and received rave reviews from my guests and I loved them myself. I have already repeated one of the appetizers 3 times and I've only owned the book for 2 months! For anyone looking for a new twist with easy to find, everyday products, this is the book for you! I can't recommend it enough!
I like this one!.......2005-10-24
There are a lot of ideas in this book, most of which are tastey. The book also has party theme ideas using various appetizers, which is a nice planning tool.
Great Book!.......2004-12-01
If you buy only one appetizer recipe book for your kitchen, this would be a great one. I have lots of appetizer books but this has become my favorite and I've bought it for several friends. Plenty of easy to make recipes with easy to find ingredients that have got raves from my family and friends. Try the Crostini with Brie and Cherry Relish, Crab and Asiago Bundles and Creamy Cheese Spread with Brandied Cranberries. This is not a collection of exotic recipes that will turn off some people, just great food that will make your all your guests happy. There is also a section on snacks and beverages. I love this book!
Easy and fast.......2003-09-11
This is really a nice and complete cookbook. Has every kind of appetizers, quick and easy together with beautiful pictures. My only complain (that's why only 4 stars) is that when it comes to make pizzas, tarts or rolls, it uses only can refrigerated products; I would have liked the chance to make them on my own.
The book includes
Dips and spreads
Cold appetizers like deviled eggs and stuffed tomatos
Hot appetizers like meatballs and bruschetta
Snacks and beverages, featuring Sangria, different kinds of punches and much more
So in the end I truly recommend it to people searching for easy tried and true recipes without much fuss. Instead, if you want appetizers that you can make from scratch then I'll suggest the appertizer book by Eric Treuille
Amazon.com
Healthful as well as delicious, it's easy to see why the little Mediterranean dishes called meze work perfectly for cocktail parties, as part of a buffet table, or for a relaxed weekend dinner with family or friends. Greece-based cooking teacher Rosemary Barron's Meze: Small Bites, Big Flavors from the Greek Table focuses solely on that country's contribution to this delectable repertoire, and does so with an eye to their simple virtues--versatility and preparation ease. Her 60-plus recipes, which range from cold plates and salads to hot dishes, savory pies, and grilled specialties, feature the direct, zesty flavors of the Greek Islands; the result is easy-to-enjoy food like Peppered Greek Oregano Pork, Piquant Almond Figs, and Eggplants in Spicy Tomato Sauce--dishes most cooks can readily accomplish.
Part of the meze "plan" involves creating a simple Greek pantry from which the dishes can be quickly assembled. Following a section devoted to that setup, and a useful list of particularly quick and simple dish "sketches" (sprinkle drained canned tuna with sliced raw onion, olive oil, sea salt, and the tangy spice sumac and there's your meze), the book then presents other alluring recipes like Thyme-Scented Fish Souvlakia with Roasted Pepper Sauce, Savory Honey-Pear Pies, and Yogurt Chicken with Beets and Greens. An unusually detailed glossary includes not only ingredients but characteristic preparation methods like clay-pot cooking and equipment, such as sfongata skillets, a traditional iron pan for which readers can substitute more familiar equivalents. Illustrated with color photos throughout, Meze stands out among other similarly themed books for its concise thoroughness, clear instruction, and simple good taste. --Arthur Boehm
Book Description
As timeless as the azure waters of the Aegean, the little Greek dishes known as meze are perfect for today s way of eating. Author Rosemary Barron has compiled 65 of her favorite recipes- full of flavor and good health- from traditional small bowls of marinated olives and little cheeses to more substantial meat-filled pastries and grilled seafood. Meze gives advice on stocking the shelves with essential basics and offers helpful hints on preparing spectacular Mediterranean buffets or casual outdoor get-togethers without spending all day in the kitchen. Meze celebrates the art of slowing down, of savoring the simple, distinct flavors of Mediterranean ingredients, and of sharing the experience with friends and family.
Customer Reviews:
A good buy........2007-06-04
This is an excellent little book. Could have used a few more pictures, but those that there are are inspirational. I have begun, since I received it, to work my way through, and my husband definitely noticed the difference in his dinner a couple of night ago! There are very few recipes that call for items difficult to obtain, and there was a great section on yoghurt-making and the making of little cheeses one can store in olive oil - very simple, and great for Christmas gift ideas. There's an excellent little conversion page @ the back of the book as well. This is the first meze book I've bought, but I'm definitely inspired to buy more. As the dishes are small and easy to make and most of them are served at room temperature they're really good for preparing beforehand and then you don't have to worry about synchronizing the food being ready with people's arrival. I'm looking forward to making many more items from this book. Recommended.
Meze small bites,big flavors by Rosemary Barron.......2005-08-14
Very clear instructions.Gives alternative ingredients for the more unusal ones.Nice photographs.Gives a nice write up to each recipe.
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