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Bite Size: Elegant Recipes for Entertaining Hardcover


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Bite Size: Elegant Recipes for Entertaining + Small Bites + Bite By Bite: 100 Stylish Little Plates You Can Make for Any Party
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Product Details

  • Hardcover: 176 pages
  • Publisher: William Morrow Cookbooks (October 17, 2006)
  • Language: English
  • ISBN-10: 0060887222
  • ISBN-13: 978-0060887223
  • Product Dimensions: 8.2 x 8.2 x 0.7 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #200,996 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Budding caterers may want to pick up a copy of haute French chef Payard's latest book, for they're the only entertainers who will really be able to use it. With recipes that are stunning but labor-intensive (who wants to be standing over the stove browning tuna wrapped in phyllo while guests are in the living room sipping champagne?), this collection may be best left to those who want to serve but not socialize. Not all of these hors d'oeuvres must be made immediately before serving, however. Ratatouille in Parmesan Cups, for instance, could probably be prepared ahead of time and reheated, and Chilled Tomato Soup with Guacamole is definitely do ahead-able. White Anchovy and Tomato Crostini is a simple, elegant example of southern French cuisine. And as Payard, who has worked in some of the world's greatest kitchens (including Le Bernardin and Daniel in New York) says, Cherry Tomatoes Filled with Goat Cheese are "easy"—that is, once you've scooped out the inside of 20 little tomatoes. Kumamoto Oysters with Yuzu Sorbet and Caviar, Kataifi-Wrapped Scallops with Orange-Mustard Sauce, and Lamb and Tomato Chutney on Cumin Wafers, on the other hand, are probably out of the question for most cocktail party hosts. Photos. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“...shows home cooks how to throw professional-grade parties.” (Kirkus Reviews)

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Customer Reviews

4.1 out of 5 stars
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There is a lot of variety, beautiful pictures and easy step-by-step to follow.
onestopnyc
Truly elegant, unusual and delicious canapes with enough of a twist to enliven what can be very ho-hum food these days.
B. Braun
This Book was giving to me as a Gift, it is a Small Book for "Bite Size" Appetizers by Francois Payard.
Wolfee1

Most Helpful Customer Reviews

80 of 82 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on December 3, 2006
Format: Hardcover Verified Purchase
`Bite Size' by the renowned pastry chef / restauranteur, Francois Payard is a simply delightful book with enough good ideas for a book twice its size and price.

I'm comparing it specifically of Christopher Styler's oversized and under conceived `Working the Plate', a demonstration of about two dozen plating techniques listing at $40, with poor photography and informative but not instructive biographies of `plating technique' notables. While Styler's opus has several good ideas we don't find in other books, it still does not meet expectations.

Payard's book exceeds normal expectations and almost surpasses my standard for books from nationally known culinary artists. While it has a boatload of nifty ideas for appetizers and cocktail parties and nibbles in general, all it's ideas are easily doable by an amateur with a well-equipped kitchen and a modicum of baking skills. In this regard, the book is much more practical than Rick Tramonto's `Amuse Bouche' while offering far more elegant fare than the usual antipasto / hors d'ourves book such as Penelope Casas' `Tapas', Joan Goldstein's `antipasti', or Carol Field's `Italy in Small Bites'. While these are superior books, and are the books of choice if you are interested in following an ethnic theme, Payard's book is the reference of choice if you want to simply impress big time!

It seems as if everything about the book is well conceived. The introductory chapters on `Equipment' and `Speciality Ingredients' are unpretentious, but offer some important little insights into cooking small. My two most interesting finds are the importance of using fine-mesh sieves in preparing small dishes and the fact that mini-muffin pans are the utensil of choice for making miniature tart shells or `tassie' shells.
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16 of 19 people found the following review helpful By onestopnyc VINE VOICE on December 4, 2007
Format: Hardcover
Chef Payard's Bite Size is an amazing cookbook. I owned his previous one, Simply Sensational Desserts and this one was just as good. There is a lot of variety, beautiful pictures and easy step-by-step to follow. I don't understand why some people just give it a bad rating because it's not appealing to them or the ingredients are hard to come by. If you don't like the book return it. And if you want to make pigs in a blanket then buy another book. Your guests will be amazed next time you host a party. Also very helpful is the part telling you how to organize your time when planing a party.
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7 of 8 people found the following review helpful By Matt on November 24, 2008
Format: Hardcover Verified Purchase
Contrary to some other reviews, these recipes do not have to be that difficult. For most of the recipes, there are suggestions on ways they can be done faster or with less exotic ingredients. Most are simple, elegant bites that are as pleasing to the eye as they are to the palate.
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7 of 8 people found the following review helpful By B. Braun on May 27, 2008
Format: Hardcover Verified Purchase
Truly elegant, unusual and delicious canapes with enough of a twist to enliven what can be very ho-hum food these days. Also, enough to inspire the home cook who wants to do more than just open packets and jars.
Excellent photographs that show the food as it should look instead of the arty irrelevant photos we see in too many recipe books these days.
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8 of 10 people found the following review helpful By Genevieve Keller on November 6, 2010
Format: Hardcover Verified Purchase
I bought this book anyway, even with the Publisher's Weekly bad review about it not being for home cooks. I LOVE it, it's given me a lot of ideas, and most of the recipes are easily done. Some do require making right before your guests arrive, but as an amateur gourmet chef, I like that most of them have do-ahead parts. I might be able to mingle with my guests more now!

Some of the instructions need to be read completely to understand, since they do leave some steps out on a few. But overall I think you'll be pleased with this book.
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5 of 6 people found the following review helpful By Megan T. Hall on October 29, 2007
Format: Hardcover
Francois Payard has put together a dynamo book for appetizers. The recipes are fantastic and the pictures do not disapoint!!!
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5 of 7 people found the following review helpful By Tracy M. Dewall on August 7, 2007
Format: Hardcover Verified Purchase
Beautiful book, very elegant recipes. I have not made any of them yet, but do intend to. It does sometimes require gourmet and other ingredients not usually on hand.
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27 of 40 people found the following review helpful By Corrie Snell on December 8, 2010
Format: Hardcover
Let me start by saying that I attended 7 months of pastry courses at Le Cordon Bleu a few years ago, and so am no stranger to making pate a choux. I'm throwing a large cocktail party this Friday and am expecting 50 guests. I've had this book for awhile, but hadn't made anything from it yet. When making the menu for this event, I wanted to make everything in the book! I finally settled on two items: gougeres and cauliflower panna cotta with salmon roe. Gougeres are a great make ahead item that can be frozen and then re-heated just before serving, I've made them several times. Gougeres are, in essence, a pate a choux (unsweetened cream puff dough) with gruyere cheese mixed in. I needed a double recipe. At the front of his book, he advises that all recipes can be easily multiplied. I have to disagree with him there, stirring the dough over low heat to dry it out is very physically demanding. A double batch is difficult, to say the least, and I'm a fairly strong woman. I bought a very nice cave-aged gruyere, and even though the hunk of cheese cost me $35 for my double batch, I knew that it's incredible flavor would make the simple gougeres swoon-worthy food.

So, I put my 2 cups of water and stick and a half of butter in a dutch oven and brought it to a boil. When I looked at the bowl full of 7 cups of flour, I thought, "That's a lot of dry ingredients." And I was right, once mixed together, I had lumps of flour coated in lots of dry loose flour. I stirred and stirred, it wouldn't come together, not enough liquid. It's winter in Montana, and it's very dry here, so that, I'm sure, has something to do with it. I added more water until it came together. Once I transferred the dough to my mixer and began adding the eggs, I heaved a sigh of relief...
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