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Bite Size: Elegant Recipes for Entertaining Hardcover – October 17, 2006


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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: #197,686 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)

Customer Reviews

4.1 out of 5 stars
5 star
68%
4 star
0%
3 star
5%
2 star
26%
1 star
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See all 19 customer reviews
Not for professional chef but great for amateur!
Caro Diaz
This Book was giving to me as a Gift, it is a Small Book for "Bite Size" Appetizers by Francois Payard.
Wolfee1
There is a lot of variety, beautiful pictures and easy step-by-step to follow.
onestopnyc

Most Helpful Customer Reviews

81 of 83 people found the following review helpful By B. Marold HALL OF FAMETOP 500 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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19 of 22 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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10 of 11 people found the following review helpful By Amazon Customer 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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9 of 11 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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Format: Hardcover
This Book was giving to me as a Gift, it is a Small Book for "Bite Size" Appetizers by Francois Payard. About 75 Recipes divided in Four Groups: VEGETABLES, CHEESE, FISH and SHELLFISH and MEAT to choose from. since I don't eat much Meat I decided to make "Vegetable Spring Rolls with Guacamole" I was surprised how easy and fast it went, I was able to get about 24 Pieces out the 4 Rolls the Recipe Makes, I made my own Guacamole Recipe no Red Bell Pepper or Cilantro as the Recipe Calls for,... my Family was Impressed. I like making "Paella" and noticed another Bite Size Appetizer "Paella Cakes with Chorizo" so I made it, this appetizer is more Laborious and requires more Time.

I started the day before to let the Paella Dry out in the Refrigerator to be able to cut it in Rounds with a Cookie Cutter. I used my own Paella Recipe with Chicken and Shrimp instead of the Clams Mussels and Squids the Recipe calls for and Topped each Square with Prosciutto instead of Chorizo, next time I'll try Chorizo if I find it. It turned out Excellent, what an unusual and Creative Idea. That's what I like about this Book, so many Elegant and Classy "Hors d'oeuvres" Recipes, they can be Tweaked a little or a Lot and they still come out Great, and so many of them, Recipes with such Creative, Exquisite and Scrumptious Little Bites of Food. You don't have to like "Foie Gras" Pate or Oysters or even Caviar, I just Substitute some of the Ingredients for those my Family and I liked to Eat

Francois Payard "Bite Size' Book has the most Refined Dainty Delicacies "Phyllo Purses with Sea Scallops and Black Truffle Sauce" or "Duck and Almond Pastillas" and since I like anything with Phyllo Dough, I made the second one, ...
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Bite Size: Elegant Recipes for Entertaining
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