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Bite By Bite: 100 Stylish Little Plates You Can Make for Any Party Hardcover – August 30, 2011
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Featured Recipe: Baked Beans in Bacon Cups
For the honey
1 cup honey 1 fresh habanero chile, thinly sliced For the beans
1 tablespoon extra-virgin olive oil 1 large yellow onion, very finely chopped 2 1/2 cups canned navy beans, drained and rinsed 3/4 cup (packed) light brown sugar 2 thick-cut bacon strips, finely chopped 1/4 cup port wine 3 tablespoons finely chopped fresh cilantro leaves 1 1/2 tablespoons dark molasses 1 teaspoon chili powder 2 teaspoons coarse salt For the bacon cups
Nonstick pan spray 2 pounds thin-cut bacon For serving
1/4 cup sour cream 1/4 cup finely chopped red or yellow bell pepper (or a combination of the two) 2 scallions, white and light green parts, thinly sliced Instructions
Pour the honey into a small saucepan and bring to a simmer over medium heat. Turn off the heat, add the habanero, and allow the honey to cool to room temperature. Strain through a fine mesh sieve into an airtight container. Beans
Heat the olive oil in a medium pot over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the beans, brown sugar, bacon, port, cilantro, molasses, 1 tablespoon of the habanero honey, and the chili powder and salt. Stir to combine, and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer gently until the mixture is reduced by half, about 20 minutes. Turn off the heat and set aside to cool to room temperature. Bacon Cups
Preheat the oven to 350°F. Turn a mini muffin pan upside-down and lightly coat the bottom with nonstick pan spray.
Crisscross 3 slices of bacon over each upturned cup, and then place another mini muffin pan on top so that the bacon slices are compressed between the two pans. Place the pans on a rimmed baking sheet and bake until the bacon cups are crisp and browned, about 20 minutes. Remove the baking sheet from the oven and set aside to cool completely.
Lift off the top pan. Carefully remove the bacon cups from the bottom pan and place them on a paper-towel-lined baking sheet to drain, wrong side up.
How to Serve
Gently reheat the beans in a saucepan over medium heat until warmed through (add 1 tablespoon water if they’re too thick or dry). Place a spoonful of the beans into each bacon cup. Top with a dot of sour cream, some bell peppers, and a scallion ring. Serve.
—JOY AND REGIS PHILBIN
“Peter’s food is always the entertainment at my parties. His small bite-size offerings make such an impression. Bite by Bite is the next best thing to having Peter in your kitchen.”
“This first book from caterer-to-the-stars Callahan has been a long time coming and does not disappoint. Over 100 photographs accompany 100 recipes for some of his most famous and lauded creations… the average home cook can re-create these enticing dishes. An essential purchase for fans of tapas, mezes, dim sums, and other small bites.”
- Library Journal
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Top Customer Reviews
This book is tiny food porn for me and probably nothing more. The tiny spoon cookie cutters do not exist in the world, I've googled them everywhere. I did find a cool idea to just use pliers and bend an old bell into a spoon shape so you'll need to be creative. It has inspired a couple of more realistic ideas for me but unless you have a staff of 15 prep chefs to help you dice these tiny ideas it just isn't really practical for the regular person - even one wanting to have a tasting party.
I wanted to love this book and I do but unfortunately just for the pictures and a little inspiration - most of the recipes would need to be hot to be delicious and how can you make enough even for a small dinner party without spending 3 days prepping.
If you are practical foodie looking for great easy ideas for a tasting party this probably isn't your book. I think in this case I'm going to have to go TO the bookstore, look through what would work for me and then order.
This was a waste of money for me and it breaks my heart to say that.
A cookbook is meant to show the reader how to make something, so why would he include 2 recipes (fudgesicle and limoncello popsicle) that call for equipment that one can't get anyhere? Grant Achatz's book doesn't have any recipes that say "add the mix to your volcano vaporizer" or "insert the lamb shanks into a pot with a thermocirculator". But if he did, they would at least be available. Volcano Digital Vaporizer + Solid Valve Set + Travel Case + Bonus Grinder
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Other reviewers have a point. Some equipment this guys has had made for him, but there's nothing you can't improvise. The cotton candy on lollipop sticks at first seemed ridiculous, it's not like I can just wheel out my cotton candy machine from behind the fridge in my barely two bedroom apartment. But if ever Safeway starts carrying cotton candy, I'm lugging it home, and distributing with tweezers among lollipop sticks. I appreciated the mini bagel dough recipe, and the mini hot dog bun dough recipes, as well as the alternatives, to cut them out of ready made stuff with cookie cutters. As for the person who said spoon shaped cookie cutters don't exist - I googled at least 3 different shapes.
But, also, and perhaps more importantly it is very much an inspirational book. I am going to try a few of these at my daughter's birthday party, some to the T, and some just 'loosely based on'. I love the photos, and the creativity that they inspire.
Even if you don't go through the trouble of making everything bite-size, you can still make fabulously tasty food. (For instance, instead of baking mini bread loaves, I use whole or half-slices of regular bread. So instead of 24 mini French toast slices, I get 6 "regular" slices or twelve half-slices.) Since the food is for my family (as opposed to a catered event) the presentation isn't as dramatic but the food is still good.
Either way, I appreciate the author's time-saving tips (ie, buy store-made pizza dough instead of making from scratch). I don't feel this is a cop-out: plenty of restaurants/caterers let someone else make their pita bread.
The best part about the book (and the author) is that it's not gimmicky: this is real (delicious) food in miniature.
I'd also say this is one of the most innovative plating/presentation books that I've come across. I don't have catering experience but I do bake and this book has me thinking about mini dessert ideas that are better than cupcakes.
Most Recent Customer Reviews
Not sure how many of these recipes I'll make... Lots of time is required for the recipes, just to make small portions. Read morePublished 11 months ago by A.shopper
Saw some of these recipes in a magazine and bought the book. Did a quick look when delivered and most looked like too much trouble. Will try some in the future.Published 17 months ago by WNCdee