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Little Meals: A Great New Way to Eat and Cook Paperback – April 14, 1999


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Product Details

  • Paperback: 272 pages
  • Publisher: Little, Brown; 1st Little, Brown paperback ed edition (April 14, 1999)
  • Language: English
  • ISBN-10: 0316310131
  • ISBN-13: 978-0316310130
  • Product Dimensions: 7.6 x 7.6 x 0.8 inches
  • Shipping Weight: 14.4 ounces
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,919,098 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Gold is culinary director of a New York City restaurant consulting firm that numbers the Rainbow Room among its clients; she developed the idea of "little meals" for that restaurant's Promenade Bar. The concept is not new (other incarnations include "small plates," grazing menus, even classic tapas), but it remains a popular one. Gold's little meals are sophisticated, often extravagant, from Seviche with a Twist to Pan-Seared Foie Gras with Sun-dried Cranberry Sauce, though there are some funkier ideas too ("little Meals with a Kick"). There are recipes for romantic late-night suppers, for "the ladies who lunch," for indulgent snacks at almost anytime. Not for everyone, but it should find an audience.
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Most Helpful Customer Reviews

32 of 33 people found the following review helpful By A Customer on February 26, 2000
Format: Paperback
I first checked this book out of the library and then I bought it. The recipes are fabulous, and I have tried more than half. The ingredients can be difficult to find. At times, I have resorted to the internet to find some obscure ingredients, but I have not been disappointed with a single dish yet. They are really one-of-a-kind five star creations. Im making the Jade Rice recipe again tonight for company.
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13 of 16 people found the following review helpful By A Customer on August 11, 2003
Format: Paperback
This is a very decent cookbook (disclaimer: I own the first edition, so maybe it has changed since then), but the real reason to buy it is for its entertainment value. It's a bit like reading Gilderoy Lockhart. For example:
"As executive chef at Lord & Taylor, I was often asked to invent dishes for famous guests that lunched in our boardroom. I made this for Sophia Loren. I put a heaping tablespoon of red caviar on top of the salad, and served it with graceful lacquered chopsticks. You can substitute Japanese pickled ginger and a fork."
...because you are a clod and can't afford caviar? Many of the other little meals come with similarly breezy commentary. Nothing against the recipes, and I'm sure Rozanne Gold is a very nice person, but wow. Cook from this book for your next party, and then after dinner read from the book to your guests. Guaranteed good time.
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5 of 5 people found the following review helpful By John on December 12, 2009
Format: Paperback Verified Purchase
I am working my way through the recipes in this book and have found them, without exception, to be either uniquely Rozanne Gold, or with a special twist that make them unlike anything I've ever had before, and always utterly wow delicious. The bonus here is that these recipes are for the most part fairly simple to prepare, and don't require a ton of work. The finished dishes are professional-looking and create the longing, once tasted, to make them over and over again. In fact, if I had this food in a restaurant, it would definitely bring me back again and again for the same dishes as well as to try new things. Her candied ginger butter cake is a little work of art, looking very much like it just came from a fancy bakery's glass case. Looks and tastes out of this world. And it is probably the easiest fastest cake recipe in my entire collection. Her Crab Louis Drambuie is to die for (picture a main course serving of jumbo lump crab and a touch of finely chopped red and green bell pepper tossed in drambuie and lime juice, piled high on watercress, surrounded by avocado slices, all drizzled with an amazing creamy Drambuie dressing, and sprinkled with snipped fresh chive and sieved (separately) hard-boiled egg white and hard-boiled egg yolk, and a little dollop of that creamy incredible dressing on the side in a tiny ramekin. She even suggests exactly what kind of bread sticks to serve the salad with (Grissini). The dressing she created for this salad using Drambuie liqueur (how does she come up with this stuff??) is IMHO worth the price of the book. It is luscious and roll-your-eyes good on lots of things and can be put together in less than 5 minutes.Read more ›
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By sjrlion on October 30, 2013
Format: Paperback Verified Purchase
I have already made several recipes from this cookbook, and they are all winners! I love the fact that the recipes are eclectic and multi-cultural from the Philippine Vinegar Chicken (aka as Chicken Adobo) to the Spicy Thai Chicken and the Chicken Godonov with Red Bean Salad. My husband can't wait for the next one I'll try.
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