Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties [Hardcover]

Govind Armstrong (Author)

Book Description

Release date: April 10, 2007

Whether he’s setting the scene at his acclaimed restaurant Table 8 in Los Angeles, entertaining the audience on Food Network’s Iron Chef America, or designing the menus for Hollywood hot-spots RokBar and L’Scorpion, chef Govind Armstrong knows how to create spectacular menus for occasions of all sizes. As Govind says, small plates encourage people to be more adventurous, to share food, and to enjoy the mélange of flavors and textures. In his first cookbook, Small Bites, Big Nights, he shows you how to put together a menu of small, sophisticated, sexy dishes and pair them with the perfect cocktail. The result? Guests get to enjoy a feast of flavors, and as the host, you’ll be able to relax and have fun, instead of spending the whole night in the kitchen.

Wow a crowd with hors d’oeuvres like Arugula, Dates, and Parmesan (a salad that’s finger food; Rare Tuna Crostini with White Bean Puree and Tapenade; or Seared Kobe Beef on Mini Yorkshire Pudding. To drink: Black Martinis. Barbecue sizzling treats like Grilled Endive with Serrano Ham; New Zealand Scampi with Heirloom Tomatoes and Summer Truffle Vinaigrette; or Grilled Chicken Thighs with Wood-Roasted Gazpacho and Avocado Salsa.

Make dinner for 8 unforgettable with Tender Bean Salad and Prosciutto; a deceptively simple Foie Gras–Stuffed Quail; and luscious Panna Cotta with Raspberry Coulis.

Warm up a cool night with bite-size comfort foods: Mini Onion Soup; Braised Chicken Oysters Piccata; and Carrot Cake with Cream Cheese Mousse.

Editorial Reviews

From Publishers Weekly

Starred Review. Celeb chef Tyler Florence writes in the foreword that "Govind Armstrong [the executive chef and co-owner of Table 8 restaurant] is the new king of Los Angeles and I want to tell everybody about it." Armstrong's big personality certainly comes across in the pages of this festive book; his passion, dedication and playfulness are evident from the first lines of his intro to the last recipe, and he never gets pretentious about it. After a discussion of the well-stocked pantry, there are chapters—somewhat sporadically arranged—on cocktails and hors d'oeuvres; grilled dishes (Grilled Squid with Green Garbanzos and Bruschetta, for example); dinner party food; comfort foods; "Sexy Savories," such as Heart & Sole and Breakfast in Bed (an omelet with asparagus, morels and goat cheese); and "Lounge Foods," like Scotch Quail Eggs with Chorizo, Smashed Spuds with Sliced Beef and Blue Cheese, and Krispy Kreme "Coffee & Doughnuts." Even recipes that sound intimidating are approachable (although readers will have to get used to the somewhat unconventional recipe format in which ingredients are listed on the left and amounts on the right). But that's a quibble, for the 125 color photos are simple and striking enough to make up for that. (Apr.)
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Review

“[This] is everything you’re looking for in a cookbook.”
—Tyler Florence, from the foreword

“Govind Armstrong’s unique cooking style is reflected in every page of this compelling book. The vitality of his recipes ensures that your party will be successful and memorable.”
—Drew Nieporent, restaurateur / owner of Tribeca Grill, Nobu,
Rubicon, Centrico, and Mai House

“Chef Govind Armstrong’s cooking is sensual and understated.”
—Los Angeles Times

“Govind toiled in our City Restaurant kitchen with the serious
exuberance his high school mates reserved for playing soccer
and spin the bottle. . . . It’s no wonder his cooking and his recipes are such a joy! His food is simple yet innovative, deeply satisfying, and beckons you to the stove.”
—Mary Sue Milliken and Susan Feniger, owners of Border Grill and Ciudad restaurants

“Govind Armstrong embodies all the admirable qualities of a
modern chef: A passion for great products, outstanding culinary skill, and a zeal for life that winds up on every plate and in every heart he touches.”
—Richard Coraine, chief operating officer, Union Square
Hospitality Group, New York

See all Editorial Reviews

Product Details

• Hardcover: 256 pages
• Publisher: Clarkson Potter; First Edition edition (April 10, 2007)
• Language: English
• ISBN-10: 0307337936
• ISBN-13: 978-0307337931
• Product Dimensions: 7.8 x 0.8 x 10.2 inches
• Shipping Weight: 2.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #582,130 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

22 of 23 people found the following review helpful

5.0 out of 5 stars Delicious and Different May 13, 2007

By C. Ramsey

Format:Hardcover|Amazon Verified Purchase

Our gourmet group used this cookbook for last nights feast (and it was a feast!) We were four couples, each making two recipes. The flavors were outstanding. There was not a bad recipe in the bunch. However, for one person to make the meal that we did, would take a week of preparation. Though not dificult individually, the recipes were very time consuming. Non of us attempted the challanging recipes. The medium ones were quite difficult enough. You will not be disappointed in the results of these delicous recipes. But I highly recommend this book with the reservation that you share the responsibilities with a group of people who enjoy cooking and are adventurous.

25 of 28 people found the following review helpful

4.0 out of 5 stars Mixed Emotions About This One April 19, 2007

By rodboomboom HALL OF FAMEVINE™ VOICE

Format:Hardcover|Amazon Verified Purchase

I have large cookbook collection and have reviewed many of them here on amazon. On most of the reviews, the number of stars comes pretty quickly to me, but this one came with some deliberation. I was in between whether three to five stars.

Five stars on the drinks especially! They are just outstanding and fun! Table 8 Creamsickle is so smooth with its tangerine or clementine vodka based delight! Five stars also on the exceptionally fine photos and paper stock and layout. Typical fine offering of Clarkson Potter.

Three stars however is my conclusion on food offerings, as they mostly don't inspire me to cook them. Lots of challenging ones involving many steps and ingredients, neither of which I'm not into, but need lots of inspiration to attempt. Most of these don't meet that level, e.g. Grilled Cheese with Short Ribs.

Some might be into this food more than me, so let each have his cookbook and eat it too. This is nice, but doubt if it will get much usage at my table.

17 of 20 people found the following review helpful

5.0 out of 5 stars Finally a cookbook with something different April 23, 2007

By S. Howell

Format:Hardcover

I think this cookbook warrants 5 stars. I think Govind Armstrong has a new take on cooking. He is a real chef as opposed to Martha Stewart (whose recipes are often terrible) and Rachel Ray - (everything tastes the same). The recipes are so flavorful--some of them take many steps, but they're not difficult. Any dish that tastes this good is worth doing. I highly recommend this cookbook to anyone who likes to cook.