Amuse-Bouche: Little Bites of Delight Before the Meal Begins and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $37.50
  • Save: $13.26 (35%)
FREE Shipping on orders over $35.
Only 12 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Used: Very Good | Details
Condition: Used: Very Good
Comment: Former library copy with standard library markings. Eligible for FREE Super Saving Shipping! Fast Amazon shipping plus a hassle free return policy mean your satisfaction is guaranteed!
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Amuse-Bouche: Little Bites Of Delight Before the Meal Begins Hardcover – October 22, 2002


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$24.24
$12.49 $7.95


Frequently Bought Together

Amuse-Bouche: Little Bites Of Delight Before the Meal Begins + Food Presentation Secrets: Styling Techniques of Professionals + Working the Plate: The Art of Food Presentation
Price for all three: $70.88

Buy the selected items together

Customers Who Bought This Item Also Bought

NO_CONTENT_IN_FEATURE

New and Popular Cookbooks for Fall
Get inspired with new and popular cookbooks and other food-related titles in Fall into Cooking.

Product Details

  • Hardcover: 288 pages
  • Publisher: Random House; 1st edition (October 22, 2002)
  • Language: English
  • ISBN-10: 0375507604
  • ISBN-13: 978-0375507601
  • Product Dimensions: 10.3 x 8.2 x 0.9 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (41 customer reviews)
  • Amazon Best Sellers Rank: #194,454 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

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, an amuse-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. In Amuse-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 serve amuse-bouche at 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-Bouche will surely not fail to amuse. --Robin Donovan

From Publishers Weekly

Breaking new ground in a previously untackled area of cuisine, the executive chef of TRU restaurant in Chicago and coauthor with Gale Gand of Just a Bite, Tramonto (who also coauthored Butter, Flour, Sugar, Eggs), has paired up with Goodbody to explore the world of Amuse-Bouche, "Little bites of food to amuse the mouth, invigorate the palate, whet the appetite." To this end, the author has produced recipes designed to create a mouthful of delight, whether a spoonful of salad, an espresso cup of soup or a scoop of savory sorbet. Giving the book greater scope, Tramonto suggests that the dishes, such as the simple, flavorful Warm Onion Tart with Thyme, can be used as hors d'oeuvre, "so elusive is the line between." Many of the portions can be expanded or multiplied to form starters or a light main course. Other recipes given a new look are bean salad, which with the addition of curry oil becomes Curried Three Bean Salad, and Potato Salad, which is spiced with cayenne pepper. The recipes require a variety of skill levels and time, although there are always several suitable for all occasions and aptitudes.
Copyright 2002 Reed Business Information, Inc.

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

My favorite cookbook is "The Professional Chef" by the Culinary Institute of America.
Amalfi Coast Girl
For the professional chef, this book is probably one of the most interesting and useful they can get if they are interested in boosting the cachet of their restaurant.
B. Marold
Overall the book is definitely inspiring and should be a great reference even if I only ever use one or two of the recipes.
Margaret Durbin

Most Helpful Customer Reviews

92 of 94 people found the following review helpful By The Bee Bee TOP 1000 REVIEWERVINE VOICE on October 22, 2002
Format: Hardcover
I expected the worst when I first bought this book. You know, the usual "just five minutes from raw ingredients to table" sort of promise that ends up being as hollow as a celery stalk. This book actually delivers on its rather bold premise. The recipes are technique-heavy, but ingredient light. If you have the items on hand (some are downright exotic), you have a poretty fair chance of getting these tasty openers in your guests' mouths in very little time. This is not a cookbook for beginners, but if you are comfortable with fairly involved techniques, then you'll have a GREAT time trying out these interesting and challenging recipes. A true must-have for the complete entertainer!
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
90 of 93 people found the following review helpful By A Customer on January 11, 2004
Format: Hardcover
I recieved this book as a gift, and so far have made the "Champagne Saffron Sorbet" which was expensive to make- it required a whole bottle of champagne for 1 quart of sorbet, but nonetheless it was the best sorbet I have ever had in my life. I also tried the "charred lamb with oven dried tomatoes" and the "fig with prosciutto and marscarpone foam". I found the amuse juice section unique- the "pomegranate juice with clove" is painstaking but rewarding (juicing 7 pomegranates) and the "carrot juice with ginger syrup" was refreshing.
The photography is beautiful, but the book requires some special equipment: a juicer, a terrine mold, an ice cream machine, and a foam charger. If you are a serious chef, as I am, you will enjoy this book immensely, although it is very focused, and is not going to produce a meal!
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
133 of 141 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on May 27, 2005
Format: Hardcover Verified Purchase
`amuse-bouche' by Chicago Tru restaurant owner / chef Rick Tramonto is all about a newly trendy corner of French cuisine which arrive before the appetizer, are generally offered for free by the restaurant, and are `Little bites of food to amuse the mouth, invigorate the palate, whet the appetite...' as stated by author.

The value of this book is based largely on the fact that, to my knowledge, there is no other book on the subject available in English which even addresses this subject, let alone does it as well as Sr. Tramonto. The primary value of `amuse-bouche' to the average amateur cook / entertainer is that it gives one the chance to present a small amount of relatively expensive ingredients such as caviar, truffles, foie gras, or sushi grade tuna in a dramatic setting. The dish has the added virtue of challenging the host's ingenuity in presenting these `little bites'.

The disadvantages are that for a single bite of food, these dishes can be a lot of work. As Tramonto prepares them, there is a relatively large amount of pureeing, straining, blanching, grinding, mixing, and reducing going on to distill the ingredients into a powerful taste which has but one chance to make an impression. Compare to this the utterly simple composition of many antipasti, often based on nothing more than a joining of bread or cured ham or olives or fruit or cheese with one another, possibly with the addition of olive oil, a tapenade, or a pesto. The problem lies in the fact that the flavors and the presentation of the amuse-bouche must be exceptionally strong and unusual. The great tripod of antipasto flavors of salty plus oily plus bitter just doesn't cut it, if only because they are so familiar to experienced eaters already.
Read more ›
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
21 of 21 people found the following review helpful By Amalfi Coast Girl on April 13, 2006
Format: Hardcover
To put this review into perspective for you, it is written by a serious student of cooking that has been actively studying food on their own for 25 years. I have been focusing on Italian food for the last 10 years. My favorite cookbook is "The Professional Chef" by the Culinary Institute of America.

If you are a serious home cook you will love this book.

The photography in this book is nice and the food styling is beautiful. If you love to entertain and/or you want the meals you serve your family and friends to be gorgeous you will get so many ideas reading this book.

The directions for the recipes are very thorough and well written. I believe that a serious beginner could follow these recipes without a problem.

I have tried many of the recipes in this book all to rave reviews. I particularly enjoyed the chapter on foams. The "cream whippers" are expensive, but they are extremely fun to use.

This book does not need to be used just for small bites. It is as simple as just making fewer portions from the same recipe.

This book is highly recommended for anyone that is serious about cooking.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
29 of 32 people found the following review helpful By Sydney's Mom on March 21, 2003
Format: Hardcover Verified Purchase
So many celebrity recipies are impossible to recreate at home. But these can really be done! If you want to spend an hour putting together a one-bite amuse-bouche, which will set the stage for everything to come after, this is the book for you. And it looks terrific, the photography is beautiful, and it is a wonderful addition to a gourmet library.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 7 people found the following review helpful By Margaret Durbin VINE VOICE on June 3, 2010
Format: Hardcover Verified Purchase
First - I am not a professional chef or even regular amateur cook... I like to entertain and I'm planning a dinner party which is why I purchased this book but it's something I do every few years not every few months.

It was disappointing that there was not a picture for every recipe. For something where presentation is part of the appeal I wanted to see how palatable and eye catching a recipe is when it's presented on a plate. There were pictures for less than 50% of the recipes and some of those were not the preparation presented in the recipe.

The best part was that there were recipes for literally every skill level... easy three ingredient five step recipes to ten ingredient twenty step recipes with three different pieces each with its own set of steps. And I would say the appeal of each of the recipes was in the same league regardless of difficulty.

This is not a comprehensive book by any means - there are two or three ideas in each section for each season - some seasons lending themselves better to one or the other category. There are three or four easy and three or four difficult recipes per category which means if you are trying to entertain in the summer and you are a beginner you have a choice of about five items, likewise if you are experienced and entertaining in the winter, etc. That said the book is really intended as a jumping off point for your own creativity.

Overall the book is definitely inspiring and should be a great reference even if I only ever use one or two of the recipes. I can highly recommend it as a starting point for creating your own one-bite-wonders.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?