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Learn to COOK - The Appetizer Atlas: A World of Small Bites
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List Price: $45.00
Our Price: $29.70
Your Save: $ 15.30 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Wiley
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.812
EAN: 9780471411024
ISBN: 0471411027
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 640
Publication Date: 2003-03-10
Publisher: Wiley
Studio: Wiley
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Editorial Reviews:
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The ultimate single-source cookbook for a world of appetizers
Whether in the form of a passed hors d'oeuvre, canapé, 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.
Arthur L. Meyer (Austin, TX) is a professional chef, pastry chef, and consultant for commercial bakeries.
Jon M. Vann is an award-winning chef, restaurant consultant, and a food writer for the Austin Chronicle.
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Spotlight customer reviews:
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Customer Rating:
Summary: Disappointed
Comment: I found very few recipes I was actually interested in making. We have "Appetizer" parties twice a year and I am always looking for good recipes. I could not find anything to add from this cookbook.
Customer Rating:
Summary: Good Luck Finding the Ingredients
Comment: I requested this book as a Christmas gift because of all the glowing reviews and I love appetizers for entertaining. My husband and I are always looking for new appetizer recipes and especially like ethnic recipes. This book seemed perfect.
Well, it's not. I do not doubt that the recipes taste good. They are probably also not very hard to make, but many, many of the recipes require ingredients that are not easy to find. Some of the meats used are venison, quail, dove, and baby goat. Many spices are also hard to find. I know that almost anything can be ordered over the internet, but I need recipes that I can go to the grocery store to get the ingredients.
If you have access to ethnic markets, you may enjoy this book, otherwise
beware that you may have trouble making a large number of the recipes in this book.
One other comment, there are photos in the book, but some of them are placed nowhere near the recipe they are for.
On a positive note: the descriptions of the different areas where the food comes from are very interesting and really add to the book. All in all though, I wish I had not asked for this book.
Customer Rating:
Summary: Atlas of delight!
Comment: This 600+ page tome has a wonderful cosmopolitan approach and organisation to it's wonderful recipes for appetizers from around the world. The background information is very helpful and educational. The ingredients are generally readily available, prep time is reasonable, and instructions are clearly written. Although not necessary, I wouldn't mind if it had more photos in the book or on a website, as some of the appetizers are such appetizing eye candy!
These recipes are perfect for serving at more formal "theme" dinners, and also for serving casual as "comfort food".
The recipes, with simple to complex flavors, are a a great complement to such books as "Hors D'Oeuvres by Eric Treuille, which has even simpler recipes, more pictures, with more of an emphasis on bite-sized portions, ideal for fast and good appetizers. Enjoy both books!
Customer Rating:
Summary: Excellent reference
Comment: I bought this book to express my appreciation for Arthur Meyer's organic chemistry class. Oddly enough, I discovered that he had an entirely different life outside teaching.The Appetizer Atlas is not only a comprehensize cookbook, but a good reference to the cutural aspects of cooking. Each section begins with a brief history of the geography and the culture of the region and how these contributed to the local cuisine. Extensively researched and elegently concieved, this book is a smart buy.
Customer Rating:
Summary: Excellent!
Comment: Everything about this book is impressive. The recipies are exhaustively researched and every region begins with a several page very entertaining description of the factors affecting the area's cuizine. Here and in the recipies themselves you will learn the spirit and letter of enjoying food in different parts of the world.Flipping the book open to any page, here's what you see: first, the name of region and sub-region you are in, a very interesting synopsis of the dish and what makes it special. Right below this, is a very helpful section called "Chef's Notes", which tells you the secrets of proper preparation and what pitfalls to avoid. The format of the recipies is elegant and easy to follow. Advance preparation directions are especially helpful. Optional ingredients are clearly marked and possible substitutions are noted. The preparation directions are very clear, giving you confidence that the author's have actually prepared the dishes and know exactly what to do and when. Nevertheless, what really shines about this book is the actual appetizers chosen and the helpful way the world is subdivided. Reading over the names of the dishes alone will be enough to get you excited. As you dig deeper you will be drawn into the style and flavor of the region. The detailed and complete recipies found in this book which are packed with real information about the area and how to cook it is infinitely superior to the glib and hodge-podge collection that often passes for a cookbook. Buy this one and you will not be disappointed!
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