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Appetizers Spiral-bound – March 1, 2009


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Product Details

  • Spiral-bound: 104 pages
  • Publisher: Ten Speed Press (March 1, 2009)
  • Language: English
  • ISBN-10: 1580089798
  • ISBN-13: 978-1580089791
  • Product Dimensions: 6.3 x 1 x 7.9 inches
  • Shipping Weight: 13.6 ounces (View shipping rates and policies)
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #808,705 in Books (See Top 100 in Books)

Editorial Reviews

Review

“A great little collection of appetizer recipes, from simple to sophisticated, and printed in a handy, foldable binding that allows the book to stand on its own on the countertop.”
—Milwaukee Journal Sentinel
 
“This guide to apps before entrees is a feast for the eyes—we almost licked the page with the Duck, Olive and Fig Skewers. But it’s also mighty handy, printed with a page-at-a-time spiral binder that stands upright while you cook. (Cue the deep-rooted regret at not having thought of it first.)”
—Tampa Tribune

From the Publisher

* Cindy Pawlcyn's favorite small plates--appetizers, soups, salads, and snacks--collected from her previously published books, with 10 new recipes from her restaurants.
* Her MUSTARDS GRILL NAPA VALLEY COOKBOOK won the James Beard Award for Best American Cookbook in 2002.

More About the Author

One of my earliest memories is of sitting in the backyard garden in Minneapolis with a salt shaker while my dad picked perfectly ripe tomatoes hot off the vine. I can still taste the fresh, warm red flesh seasoned with a sprinkling of salt...

My passion for seasonal, farm-fresh flavors has never waned. Through all those years in school, college, training in France, stints in other chefs' kitchens, a transplanting in the West, and all the sweat and tears of running my own restaurants - I'm still just a kid in a tomato patch.

For the past 30 years, I've cultivated gardens and restaurants in California's San Francisco Bay Area, setting deep roots in Napa Valley with Mustards Grill, Cindy's Backstreet Kitchen and my newest sweetheart, Brassica. Helping people create unforgettable celebrations is a natural (and joyful) extension of what we do, and serving as Culinary Partner for the Monterey Bay Aquarium (and their important Seafood Watch program) is a very special honor.

Thanks to the wonderful teams at my restaurants, I've also been able to nurture the part of me that seeks out distant corners of the world, bringing home flavors at once exotic and familiar. I've managed to write five cookbooks - Mustards Grill Napa Valley Cookbook, Fog City Diner, Big Small Plates, Cindy Pawlcyn's Appetizers, and Cindy's Supper Club: Meals from Around the World to Share with Family and Friends - bring the flavors I love to kitchens far and wide.

Each endeavor is distinctly different, and I love them all equally. Just like kids.

Learn more at cindypawlcyn.com and sign up for monthly newsletter, Cindy's Kitchen.

Customer Reviews

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Jennider J. Middleton on January 27, 2012
Format: Spiral-bound Verified Purchase
Great book, quality, great recipes. Every time I am planning an event I pull at least one or two new recipes out and they have always been great! Love Cindy Pawlcyn...and glad she is letting her recipes out there for us to have a bit of her tastes at home.
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1 of 1 people found the following review helpful By Stefan Schuber on July 21, 2012
Format: Spiral-bound
Kudos to Ten Speed Press for the creative presentation of this little cookbook that can be folded to stand up for ready reference while the cook follows the recipes. This is good, because the list of ingredients and manipulations will require considerable time and attention from the cook, especially if he or she is working alone. So the real question, then, is whether or not all the groceries and prep work are worth it. Generally, the answer is Yes, and this book will help cooks understand why Cindy Pawlcyn's cooking is extraordinary. The book also may make cooks more aware of the support that marquee chefs get from their cadres of sous-chefs. I suspect many cooks, like me, will extract some flavor combinations and pairings from this little cookbook and will move on.
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1 of 1 people found the following review helpful By Eileen M. Greene on October 30, 2014
Format: Spiral-bound Verified Purchase
I found this book uninspiring. I was disappointed.
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