Amuse-Bouche: Little Bites of Delight Before the Meal Begins by Rick Tramonto and Mary Goodbody

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Notes about this book

  • andyharris on January 15, 2010

    Definitive, easy to use in most kitchens, but inevitably dated

Notes about Recipes in this book

  • Salad of radish and fiddlehead ferns

    • mcvl on May 22, 2011

      Tuesday, 17 May 2011 Fiddleheads from the foragers at my farmers market! Instead of following Rick's recipe to the letter, I attended to the headnote, in which he talks about eating fiddleheads raw rather than cooking them, then applied that lesson to the recipe and served the whole dish raw. Mixed colors of radishes, also from the farmers market, red, black, maroon, pink, cream, and white. Raw fiddleheads are a great texture food, kind of like crunching a serpent. I can see having this dish every year to mark the arrival of ... well, not the arrival, but the hope of spring. It will come. It will.

  • Chickpea spoon with feta and roasted garlic

    • mjes on May 10, 2018

      This could easily be presented as a salad rather than as an amuse-bouche. It is necessary to start with dried chickpeas to get the flavor of the bouquet garni. The recipe is somewhat time consuming, roasting garlic, roasting and peeling peppers, finding an appropriate feta ... The result is a very nice bite but I'm not sure its really worth the effort. I'm more apt to make a salad with the same flavor profile than to repeat this recipe.

  • Terrine of pencil green asparagus with goat cheese puree

    • mjes on May 11, 2018

      Yes, this recipe was chosen to practice using an aspic, something I haven't done for years. I used bucheron cheese, as suggested, both because it is a favorite and I had some in the fridge. For microgreens, I used Micro greens hippie salad mix ... which is another way of saying, I don't actually know what I used. No, there wasn't the great color contrast of the cookbook's photo. I deliberately left the cheese puree on the thick side. The aspic itself is quite flavorful made entirely from the recipes in this book: Vegetable stock (pg. 243) and Vegetable aspic (pg. 250). The result is a beautiful and delicious amuse-bouche that is actually rather easy to make if you plan far enough ahead. For me, planning ahead began with starting a new batch of microgreens.

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  • ISBN 10 1299166148
  • ISBN 13 9781299166141
  • Published May 10 2014
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Random House

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