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By Rick Tramonto

Amuse-bouche (pronounced ah-myuz boosh) are this day what hors d'oeuvres have been to the United States within the Fifties: a comparatively unknown function of French culinary culture that, as soon as brought, instantly turned average fare. cooks at many tremendous eating places provide site visitors an amuse-bouche, a bite-sized deal with that excites the tongue and delights the attention, ahead of the meal is served. not anyone does it higher than the distinguished government chef/partner of Chicago’s Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, lots of whom come expressly to benefit from the “grand amuse"--an collection of 4 varied flavor sensations.

Amuse-Bouche bargains an array of recipes, from based and complex to informal and surprising—but continually exquisite—that will motivate domestic chefs to proportion those culinary jewels with their visitors. From Black project Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from tender Polenta with wooded area Mushrooms to Blue Cheese Foam with Port Wine aid, Tramonto’s creations will embolden the beginner and the skilled cook dinner alike to test with surprising elements and techniques.

Organized by means of form of amuse and season of the yr, the publication additionally contains a listing of assets for distinctiveness items. With greater than 100 recipes and with fifty-two full-page colour photos by way of James Beard Award--winning photographer Tim Turner, Amuse-Bouche enchants the eyes up to an amuse pleases the palate.

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P. cm.  Appetizers.  Title. COM Book design by Barbara M. 1 also by RICK TRAMONTO BUTTER SUGAR FLOUR EGGS: WHIMSICAL IRRESISTIBLE DESSERTS with Gale Gand and Julia Moskin AMERICAN BRASSERIE with Gale Gand and Julia Moskin TRU: A COOKBOOK FROM THE LEGENDARY CHICAGO RESTAURANT with Mary Goodbody To my Lord and Savior Jesus Christ, who always leads me down the right road and who brings me through every storm every time. To my son, Giorgio Montana Gand Tramonto, who keeps me laughing and on my toes at all times.

Have fun! THE BEST INGREDIENTS An amuse is meant to tickle the palate, to bewitch the eye and tongue, but because it is not the main course or even the first course, it can also be lighthearted and provocative. The concept may be new to you, but once you grasp it, let your imagination run wild. Add your own creative twists and turns, and use this tiny first course to indulge in exotic or expensive ingredients, to try new cooking techniques, or to use those plates and cups that don’t quite fit with the rest of your dinnerware.

The amuse appeals to my philosophy that no one should take food too seriously, even while they are serious about food. I cook as a way to express love, nurturing, and comfort. I don’t approach it intellectually, although I admire those who do. To me, food should, above all else, taste good. If it does not, you run the risk of cooking soulless food. What could be sadder? I am not formally trained, although I have apprenticed my craft with some of the best chefs in the business and have learned in some of the finest kitchens.

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