Big Small Plates [Hardcover]

Cindy Pawlcyn (Author), Pablo Jacinto (Author), Erasto Jacinto (Author)

Book Description

Release date: August 1, 2006

Fans of Cindy Pawlcyn'¬?s Mustards Grill have been making meals out of her sampler-size starters for years. In BIG SMALL PLATES, Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavors than traditional appetizers. The wide-ranging collection of universally appealing recipes spans soups, finger foods, salads, scoopables, and even sweets designed to satisfy big appetites as well as grazers. An alternative to conventional, varietyless main-course cooking, Cindy's small plate recipes deliver the inspiration and reliability that make this new way of eating-and entertaining-practical at home.

• A cookbook of 150 sampler-size recipes from Mustards Grill, Cindy's Backstreet Kitchen, and Pawlcyn's home repertoire, in her signature all-American style with Californian and global influences.
• Includes 150 gorgeous food, ingredient, and location photos.
• Pawlcyn's previous book MUSTARDS has sold more than 60,000 copies.
• MUSTARDS won the James Beard award for Best American Cookbook in 2002 and was nominated for the IACP Cookbook of the Year Award.

Reviews

"Cindy Pawlcyn is all about big fun and big flavors."-San Jose Mercury News

"Cindy Pawlcyn's rollicking Big Small Plates has a cornucopia of brightly flavored small dishes." -Boston Globe

"As a basic guide to the wonderful fare served at Mustards and Cindy's Backstreet Kitchen, Big Small Plates has more than enough to go around." -Wine News

"The kind of cookbook I just can't resist." -Oakland Tribune

"[A]n ample selection of some of the more delicious tidbits you'll ever taste." -Sacramento Bee

"Pawlcyn's new book focuses on small plates-tapas-in a grand way." -Baltimore Sun

"Buy this book because the recipes are flavorful, diverse, and conducive to infinite applications." -ChefTalk.com

"The Napa Valley super chef and entrepreneur's praiseworthy-and successful-attempt to bring the small-plates trend into the home kitchen."-San Francisco Chronicle"Anyone looking for first courses or cocktail party food recipes will find no lack of inspiration here."-Booklist"An enormously appealing book full of heart, and food that's refreshingly real and often adventurous."-Portland Oregonian

 

Editorial Reviews

Amazon.com Review

In Big Small Plates, Cindy Pawlcyn, chef at more than a dozen restaurants including Mustards Grill in the Napa Valley, offers 100-plus recipes for her signature small dishes, to be served as hors d'oeuvres, starters, or, when combined, as a meal. Strongly influenced by Mexican, South American, and Asian cooking, these include the tempting likes of Asparagus with Shiitake Spring Rolls, Mussels and Clams with Andouille Sausage in Tangerine Broth, Fried Green Tomatoes with Spicy Rémoulade, and Black Pepper and Garlic Chicken Wings. The book also offers a small selection of sweets, such as Ann's Chocolate Biscuits and Lemon-Buttermilk Pudding Cake with Chantilly Cream and Berries, plus useful tips and menus that help readers match the dishes for various occasions. Readers also learn that any recipe may be increased to serve as a meal centerpiece.

Pawlcyn excels at recipe writing, so readers will have no trouble reproducing the dishes at home; chatty notes also offer comprehensive dish context while providing a sense of Pawlcyn's rather astonishing professional journey that began in 1983 and is still going strong. Her commitment to good food and enjoyment of the cooking process, implicit throughout, should rub off on her readers. With lovely color photos, this is a personal cookbook of the very best and most instructive kind. --Arthur Boehm

From Publishers Weekly

In her newest (after Mustards Grill Napa Valley Cookbook), Pawlcyn explores her love of appetizers and small dishes, emphasizing foods from Spain, Mexico, and Central and South America and including recipes from the her restaurants, past and present. She breaks down chapters into playful categories: "Sticks, Picks, and with Fingers," for example, focuses on foods meant to be eaten by hand, Pawlcyn's admittedly favorite way to eat. Foods served on toast, tortillas or shells appear under "On a Raft," while "Bowls and Spoons" features soups and stews (such as Mussels and Clams with Andouille Sausage in Tangerine Broth). Throughout, Pawlcyn favors seasonal ingredients, be it a recipe for Grilled Radicchio and Scallions with Black Olives or Crispy Fried Rabbit with Dijon-Chervil Sauce. While some dishes, like Pan Roasted Hazelnuts and Chile Garlic Peanuts, are straightforward, others, such as Salt Cod Cakes with Garlic Aioli, require a bit of work. But Pawlcyn is unapologetic: "When it comes to cooking, the little extra you do makes a huge difference, so sweat the details." But the desserts (Baked Peach Crisps, Oranges and Smashed Cherries) are delightfully simple, and the menu suggestions at the end, categorized by season, will inspire any home cook. (Sept.)
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Product Details

• Hardcover: 384 pages
• Publisher: Ten Speed Press (August 1, 2006)
• Language: English
• ISBN-10: 1580085237
• ISBN-13: 978-1580085236
• Product Dimensions: 7.8 x 1.2 x 9.2 inches
• Shipping Weight: 2.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #48,134 in Books (See Top 100 in Books)
  • #13 in Books > Cookbooks, Food & Wine > Professional Cooking > Quantity
  • #18 in Books > Cookbooks, Food & Wine > Meals > Appetizers

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.

Most Helpful Customer Reviews

59 of 62 people found the following review helpful

5.0 out of 5 stars Great source for appetizers and a nice read. Buy It. August 18, 2006

By B. Marold HALL OF FAMETOP 100 REVIEWER

Format:Hardcover|Amazon Verified Purchase

`Big Small Plates' by northern California restauranteur / chef / cookbook writer, Cindy Pawlcyn, assisted by her restaurant co-owners and co-chefs, brothers Pablo Jacinto and Erasto Jacinto needs just a little explanation on its title and contents. The contradiction in the `Big Small' is explained by substituting `seriously delicious' for `Big' and `appetizers' or `hors `d'ourves' for `Small'. `Plates' obviously doesn't mean crockery, it meats a dish of food.

On reading the introduction, I was looking forward to a book on the Mexican analogues to the Mediterranean `little dishes' or tapas from Spain, `hors'd'ourves' and `amuse bouche' from France, anti-pasto from Italy, and Meze from Greece and Turkey. It turns out that over half of the dishes in this book are from this very same Mediterranean `appetizer central', augmented by a number of dishes from south Asia (India), southeast Asia, (Thailand and Vietnam), and east Asia (China and Japan). When the dust settles, the Mexican dishes are in a distinct minority.

This does not mean this is a weak book! It only means that if your bookshelves are already creaking under the weight of cookbooks from the Mediterranean and the Pacific rim, there may be less new material here than you may expect. On balance, I suggest that no matter how many Italian, French, Spanish, Indian, Thai, Chinese, and Japanese cookbooks you already have, if you do not have a `go to' book on appetizers, this volume may be your answer.

Another thing is that this is definitely a foodie book. There is not even the pretense of `fast' or `easy' or `cheap' cooking here. Since these are `starters', few of the dishes are difficult, but virtually all of them, except for some of the desserts, require some definitely serious culinary skills with techniques such as grilling, deep-frying and dough making. A second symptom that this is a foodie book is the number of unusual ingredients called for in many of the recipes. Over half of the recipes will require a trip to the Latin American, East Indian, or Chinese grocery store or a very well stocked megamart. Most of these unusual ingredients such as lemongrass are becoming more familiar, but others such as Kaffir Lime leaves are still very hard to find. I was just a bit disappointed with the list of sources, as almost all of them are in or around Napa Valley. Of course, all do Internet or Mail Order business, but still, the author could have been just a bit less Napa-centric.

Very important is the fact that this book has that ephemeral quality so eloquently described in `Cook What You Love' by Bob and Melinda Blanchard. The authors are totally in love with what they are doing, and they succeed in passing that enthusiasm on to the reader. That means the book is simply fun to read, which makes it that much more fun to look for interesting recipes.

Since the book is all about appetizer recipes, the organization is a bit unusual, dividing the dishes up into the means by which these little bites would be eaten. The chapter headings are:

Chapter 1. Sticks, Picks, and with Fingers (obvious enough)

Chapter 2. Dressed, Not Naked (Salads and dressings)

Chapter 3. Bowls and Spoons (Soups, nicht wahr)

Chapter 4. On a Raft (Crostini, Bruschetta, Biscuits, and other bready platforms)

Chapter 5. Knife and Fork (or things needing end-user cutting)

Chapter 6. Something Sweet (largely `assembled' quick desserts).

The book has one of my favorite features for a 200-recipe book. That is, it's table of contents gives all the titles of all the recipes right up there in the beginning of the book. That, combined with the organization, makes a perfect way of picking three dishes with the right combination of eating techniques.

One does need to know, however, that hidden among these `main' recipes are quite a few supplementary recipes for things such as aioli, tartar sauce, and miscellaneous other condiments. A separate chapter for these is the usual way to go, but that can be annoying too. Good compromise may have been a supplementary listing of supporting recipes.

This book also has the distinction of being the very first one I have found which uses corn mold as a recipe ingredient. I became aware of this while watching the very first `Iron Chef America' match between Bobby Flay and Rick Bayless, when Bayless pulled it out of his wrapping of day-old `Chicago Tribune' pages. The authors say one can find this stuff in Mexican groceries. I leave it to you, fair reader, to try this one out and report back!

As `restaurant books' go, this one is superior to most as both a good read and a good source of very well-written recipes for entertaining, although you will not, as in a Thomas Keller book, be treated to a lot of teaching on new techniques. Rather, it will be up to you to know your way around the kitchen and a well-stocked pantry.

Highly Recommended.

6 of 7 people found the following review helpful

5.0 out of 5 stars another winner January 19, 2007

By Lawrence Searl

Format:Hardcover|Amazon Verified Purchase

Cindy Pawlcyn and her colaberators have done it again. Their latest book is a gem. The recipes are approachable by all and share ingrediants you can find easily even if you don't live in produce rich Napa California. The flavors are as luxurious as Laurie Smiths photos.Cindy and team always manage to pull you in to the culture, the feeling and the way of life that the cooking conveys. Many authors publish books of their recipes but this book takes you on the journey and doesn't dissapoint. The food is great, the recipes are rock solid and you can't go wrong with this one. If you love "Mustard's" or if you were a fan of Miramonte you will love it.

2 of 2 people found the following review helpful

5.0 out of 5 stars You can't go wrong with these recipes! June 26, 2008

By Christine Buxton

Format:Hardcover

I was tired of buying "pretty" cookbooks just to find out that the recipes were only average. So I checked this book out at the library and tried it out. The recipes are wonderful. Every single thing I have cooked has been outstanding...way above average. And I am by no means a good cook. Cindy's Back Street kitchen is one of my favorite restaraunts and I am always happy to bring some of their dishes into my home. My mom even went out and bought the recipe book after tasting a few of the meals I made. You won't be disappointed if you buy this book. (Also, it is a beautiful book!)