From the Inside Flap
Traveling from country to country, readers will experience such simple-to-prepare starters as Rum-Marinated Fried Chicken Drumettes (from the Dominican Republic), Potato Dumplings Stuffed with Ham and Onion (from Sweden), Yam and Fish Cakes with Red Chile Sauce (from Nigeria), and Garlic-Braised Spareribs with Preserved Black Beans (from China). A feast for the imagination as well as the palate, The Appetizer Atlas includes detailed maps of each region as well as color photographs of plated dishes. Arranged as in an atlas by geographic location, the book reveals the unique culinary character of each country as expressed in its ingredients, produce, common cooking methods, and techniques. Clear, itemized instructions for preparing in advance (such as marinating overnight), assembly method, specialized techniques, as well as food pairings turn the artistry of appetizer creation into practical, easy-to-follow steps.
Set against a colorful backdrop of each regions history, native produce, and culinary influences and development, the recipes in The Appetizer Atlas are living reminders of the common heritage of delicious, inspired cuisine shared by all nations the world over.
From the Back Cover
"Comprehensive and eminently useful . . . great for lifting your party from the doldrums of predictability. I am already stealing ideas."
Anthony Bourdain, author of Kitchen Confidential and A Cooks Tour
"A must read. . . . Every restaurant kitchen and home should have a copy of The Appetizer Atlas."
Dean Fearing, chef and author of The Mansion on Turtle Creek Cookbook and Dean Fearings Southwest Cuisine
"Meyer and Vann deliver a dazzling array of little treasures with big flavors. Browsing through their creative recipes made me want to nibble my way around the world."
James McNair, bestselling cookbook author, International Association of Culinary Professionals Award of Excellence honoree
"The excellent recipes . . . are matched by a top-notch bibliography and a glossary that instructs and inspires. BRAVO!"
Antonia Allegra, CCP Director, The Symposium for Professional Food Writers