Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago’s Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the “grand amuse"--an assortment of four different taste sensations.
Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising—but always exquisite—that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto’s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques.
Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.
About the Author
Nationally renowned chef Rick Tramonto is the executive chef and partner of Tru restaurant in Chicago and the culinary director of Tramonto's Steak & Seafood outside Chicago. He is also the author of six previous cookbooks. He lives in the Chicago area.Online:
Gloria Bakst is a nutritional lifestyle consultant and the founder of Balanced Nutritional Lifestyles. Gloria spent seven years as the food expert at ZonePerfect Nutrition and wrote the popular Cooking with Gloria column on the Zone Perfect website. Her recipes have been published in "Weight Watcher" cookbooks, "The Jewish Vegetarian Year Cookbook" and "The Healing the Heart Cookbook".
Mary Goodbody is a nationally known food writer and coauthor of the "New York Times" bestseller "Taste: Pure and Simple". She recently worked with bestselling author Debra Ponzek on "The Family Kitchen" Mary also has collaborated on cookbooks with Williams-Sonoma and Art Smith, Oprah Winfrey's chef.
Turner is an award-winning photographer especially for cookbooks.
"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