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Amuse-Bouche : Little Bites of Delight Before the Meal Begins

Amuse-Bouche : Little Bites of Delight Before the Meal Begins Hardcover - 2002

by Mary Goodbody; Rick Tramonto

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  • Hardcover

Description

Random House Publishing Group, 2002. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. The dust jacket is missing. At ThriftBooks, our motto is: Read More, Spend Less.
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From the publisher

Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine’s Top Ten Best Chefs in the country in 1994 and selected as one of America’s Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasserie and Butter Sugar Flour Eggs.

Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Choc-olatier magazine and Pastry Art & Design magazine.

Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotter’s Recipes, Charlie Trotter’s Meat and Game, The Inn at Little Washington, Norman’s New World Cuisine (by Norman Van Aken), Jacques Pepin’s Kitchen, and American Brasserie.

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Media reviews

"Rick Tramonto's Amuse-Bouche is a 'Tru' delight! Who said cooking had to be difficult? Rick will guide you in transforming a few ingredients into perfect little palate teasers. This book is destined to be an indispensable part of your cooking library."
--THOMAS KELLER, The French Laundry

"Rick Tramonto dazzled America with his groundbreaking food and audacious presentations at Tru. Now he brings his inventiveness and creative spirit to the uniquely exciting subject of marvelous miniature mouthfuls. Be
prepared to be amused."
--PATRICK O'CONNELL, The Inn at Little Washington

"The amuse-bouche is the best way for a great chef to express his big ideas in small bites."
--JEAN-GEORGES VONGERICHTEN, Jean-Georges

"This book captures the whimsical and yet deeply satisfying soul of Rick Tramonto's complex food art, and yet makes it real for the ambitious home cook. Although the book is conceptually like James Joyce's Ulysses, on my palate the tastes are more like Tom Robbins's Even Cowgirls Get the Blues. I love both sides of the coin."
--MARIO BATALI, Babbo


“Rick Tramonto is one of America’s most creative chefs at work today. The tiny tastes Rick teaches us to prepare will light up any table with the spark that every great dinner party needs. This book will help any cook to unleash his or her imagination and transform any meal into an experience. These amuse-bouche stimulate not only the palate, but the conversation as well.”
Michael Lomonaco, Noche

About the author

Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine's Top Ten Best Chefs in the country in 1994 and selected as one of America's Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Cond Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasserie and Butter Sugar Flour Eggs.

Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Choc-olatier magazine and Pastry Art & Design magazine.

Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotter's Recipes, Charlie Trotter's Meat and Game, The Inn at Little Washington, Norman's New World Cuisine (by Norman Van Aken), Jacques Pepin's Kitchen, and American Brasserie.

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