The Appetizer Atlas: A World of Small Bites (Google eBook)

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Houghton Mifflin Harcourt, Mar 11, 2008 - Business & Economics - 642 pages
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The ultimate single-source cookbook for a world of appetizers

Whether in the form of a passed hors d'oeuvre, canapé, or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off any dining experience in style. This unique, encyclopedic cookbook offers 400 authentic, savory recipes for appetizers from twenty-eight distinctive regional cuisines—from Mexico to Maghreb, from China to the Caribbean, along with France, India, Italy, Japan, Thailand, and many more. All recipes are kitchen tested, perfect for home cooking, professional catering, and entertaining. With photographs of finished dishes, plus background material on specialty ingredients and regional cooking methods, this comprehensive resource is the only appetizer book a cook will ever need.

  

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LibraryThing Review

User Review  - maravedi - LibraryThing

THE APPETIZER ATLAS is a wonderfully complete compendium of small dishes, tapas, apps and hors doeuvres that I consider a must-have for my professional library, and wouldnt be a bad buy for the home ... Read full review

Contents

North America
1
Mexico
72
Caribbean
94
Central America
112
South America
129
Brazil
143
Oceania
162
Philippines
177
Southwestern Asia
330
Middle East
351
Regional Africa
371
North Africa The Maghreb
389
Eastern Mediterranean
408
Eastern Europe
426
Scandinavia and the Baltic States
445
Central Europe
463

South Asia
194
Japan
210
Korea
230
China
240
Vietnam
259
Southeast Asia
274
Thailand
294
Indian Subcontinent
312
Italy
483
Spain and Portugal
503
France
521
United Kingdom and Ireland
543
Chefs Pantry
562
Bibliography
590
Index
611
Copyright

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About the author (2008)

ARTHUR L. MEYER, author of Baking Across America and Texas Tortes, is a classically trained chef who has cooked professionally since 1963. In 1992, he opened (with Jon M. Vann) the critically acclaimed Clarksville Restaurant, specializing in international cuisine. He has taught cooking internationally and is on the board of directors for the renowned Le Notre Bakeries.
JON M. VANN is an award-winning chef who has been cooking professionally for thirty years. He has opened four successful restaurants, including Clarksville Restaurant, and is the co-owner of M&MISC, which hosts events featuring the foods and music of world cultures. Vann is a food writer for the Austin Chronicle and has contributed articles and recipes to the New York Times as well as a number of regional magazines and cookbooks.

Jon M Vann is an award-winning chef, restaurant consultant, and food writer for the Austin Chronicle.

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