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Bite Size: Elegant Recipes for Entertaining Hardcover – October 17, 2006
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From Publishers Weekly
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Top Customer Reviews
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.Read more ›
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.
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.
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, ...Read more ›
Most Recent Customer Reviews
Can't believe how amazing and helpful this cookbook is! I was able to find a number of recipes for a last-minute party with most everything I already had on hand or could easily... Read morePublished on December 17, 2013 by H in Indiana
There are some very clever ideas but you need to have the time to do some of them. Interesting for that special cocktail party.Published on December 14, 2013 by shirley ybarra
Love this book small bites are great party foods. This book will be a god send for future parties. Maybe I will try every recipe in the book.Published on March 5, 2013 by Beckaroo
I didn't see one recipe in this book that I would waht to make.I don't recomend it.Nice pictures in the book thoPublished on December 23, 2012 by P. Mewes
I often have people to dinner, and was hoping to find a direct, quick way to make delicious appetizers. But it was not to be. Read morePublished on June 5, 2012 by Nom de Tome
Let me start by saying that I attended 7 months of pastry courses at Le Cordon Bleu a few years ago, and so am no stranger to making pate a choux. Read morePublished on December 8, 2010 by Corrie Snell