Appetizer Atlas (Hardcover) by Meyer, Arthur L
Hardcover; Published 2/24/2003; 576 Pages; ISBN 9780471411024
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Best Foreign Language Cookbook: English Language in the 2003 Gourmand World Cookbook Awards!
The ultimate single-source cookbook for a world of appetizers.
Whether in the form of a passed hors d'oeuvre, canapi, 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.
This is a fun read but not a very practical cookbook. Most of the ingredients are exotic and difficult to find, even if I wanted to try a recipe. It is not for novice cooks. There are berrer appetizer books for serious cooks out there.
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To 'julienne' a vegetable means to cut into very long, thin strips. This is useful for garnishing, salads, or for making french fried potatoes or sweet potatoes.