Saturday is the new cookbook review day here at Well Done Chef. Today we peruse two cookbooks that fall into the theme this week of Canapes.
Amuse-Bouche: Little Bites That Delight Before the Meal Begins
This book is a must-have for any chef’s library. While a lot of the recipes in here would be difficult for the novice, a professional is sure to be inspired.
One example is a canape with the component of pomegranate juice. Yes, you need a juicer to extract the juice. It will take a bit of time, but the payoff is definitely worth it. Better yet, this book can serve as a jumping point to create your own bits for enjoyment.
Asian Bites: A feast of flavors from Turkey to India to Japan
I currently run the operations at a hotel with a flagship restaurant that is Pan Asian cuisine. This book has been instrumental in showing me the basics about Amuse Bouches for an Asian concept, and as a starting point for new creations. Some chefs who have the Asian background may yawn at this book, for for Gui-lo’s like me, this book is an inspiration.
