This imaginative cookbook is written for the home chef who wants to expand their repertoire in creating fun and unconventional dishes whether the gathering is for two, twenty, or two hundred. Through recipes bursting with personality, award-winning Chef Eric LeVine offers truly innovative takes on tried and true favorites, such as a twisted mini chicken pot pie, an amazing mouthful of flavor. The smallest of bites showcase three main ingredients used in three different preparations, such as mushroom, ginger, and chicken used three ways. Also included are recipes for delectable mid-sized, larger, and sweet bites--even some signature cocktails! Throughout, this engaging chef includes notes to encourage the home cook to enhance and change up their meals using these recipes as a base. All the 100-plus recipes, from Artichokes Stuffed with Pork and Ricotta to Brown Sugar Bacon Cupcakes, are accompanied by stunning photographs. You'll learn how much fun food can be to prepare, present, share, and of course to eat!

This imaginative cookbook is written for the home chef who wants to expand their repertoire in creating fun and unconventional dishes whether the gathering is for two, twenty, or two hundred. Through recipes bursting with personality, award-winning Chef Eric LeVine offers truly innovative takes on tried and true favorites, such as a twisted mini chicken pot pie, an amazing mouthful of flavor. The smallest of bites showcase three main ingredients used in three different preparations, such as mushroom, ginger, and chicken used three ways. Also included are recipes for delectable mid-sized, larger, and sweet bites--even some signature cocktails! Throughout, this engaging chef includes notes to encourage the home cook to enhance and change up their meals using these recipes as a base. All the 100-plus recipes, from Artichokes Stuffed with Pork and Ricotta to Brown Sugar Bacon Cupcakes, are accompanied by stunning photographs. You'll learn how much fun food can be to prepare, present, share, and of course to eat!

The executive chef for Table 8 restaurants in Los Angeles and Miami introduces a selection of innovative recipes for sophisticated small plates and cocktails that are perfect for occasions of all sizes.

Fans of Cindy Pawlcyn'¬?s Mustards Grill have been making meals out of her sampler-size starters for years. In BIG SMALL PLATES, Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavors than traditional appetizers. The wide-ranging collection of universally appealing recipes spans soups, finger foods, salads, scoopables, and even sweets designed to satisfy big appetites as well as grazers. An alternative to conventional, varietyless main-course cooking, Cindy's small plate recipes deliver the inspiration and reliability that make this new way of eating-and entertaining-practical at home. A cookbook of 150 sampler-size recipes from Mustards Grill, Cindy's Backstreet Kitchen, and Pawlcyn's home repertoire, in her signature all-American style with Californian and global influences. Includes 150 gorgeous food, ingredient, and location photos. Pawlcyn's previous book MUSTARDS has sold more than 60,000 copies. MUSTARDS won the James Beard award for Best American Cookbook in 2002 and was nominated for the IACP Cookbook of the Year Award. Reviews "Cindy Pawlcyn is all about big fun and big flavors."-San Jose Mercury News "Cindy Pawlcyn's rollicking Big Small Plates has a cornucopia of brightly flavored small dishes." -Boston Globe "As a basic guide to the wonderful fare served at Mustards and Cindy's Backstreet Kitchen, Big Small Plates has more than enough to go around." -Wine News "The kind of cookbook I just can't resist." -Oakland Tribune "[A]n ample selection of some of the more delicious tidbits you'll ever taste." -Sacramento Bee "Pawlcyn's new book focuses on small plates-tapas-in a grand way." -Baltimore Sun "Buy this book because the recipes are flavorful, diverse, and conducive to infinite applications." -ChefTalk.com "The Napa Valley super chef and entrepreneur's praiseworthy-and successful-attempt to bring the small-plates trend into the home kitchen."-San Francisco Chronicle"Anyone looking for first courses or cocktail party food recipes will find no lack of inspiration here."-Booklist"An enormously appealing book full of heart, and food that's refreshingly real and often adventurous."-Portland Oregonian

Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavors of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing. Dishes range from soups and salads to savory tarts and stews to her signature desserts. With delicate, flavorful, and naturally gluten-free recipes arranged by season, and the author's gorgeously sun-filled food photography throughout, Small Plates and Sweet Treats will bring the magic of Aran's home to yours. Fans of Cannelle et Vanille, those with gluten allergies, and cookbook enthusiasts looking for something new and special will all be attracted to this breathtaking book.

Pillsbury makes it easy to entertain with more than 300 recipes for cold and hot appetizers, along with creative theme menus to jump--start the party. So go ahead and make some fun! * Dips, Spreads and Salsas * Meatballs, Wings and Ribs * Kabobs, Canapes and Crostini * Roll--Ups, Mini Pizzas and Snack Mixes * Antipasti, Spring Rolls and Empanadas * Plus--Cocktails, Punches * and Fun Nonalcholic Beverages

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.

Whip up delightfully miniature versions of all your favorite foods with this fun and creative cookbook full of easy recipes for bite-sized appetizers Hors d'oeuvres have a reputation for requiring frou-frou ingredients that are difficult to identify—let alone locate in a grocery store. (When's the last time you ate an amuse-bouche at home?) It's about time for an appetizer cookbook that has fun with the concept of tasting an entire meal in one bite. With Tiny Food Party!, Teri Lyn Fisher and Jenny Park share super quick and easy recipes for little bite-size munchies—delightfully miniature versions of all your favorite foods! Thinly slice shallots, batter and fry 'em, add with a creamy buttermilk ranch sauce, and you've got dainty Bite-Size Onion Rings. Use mini cupcake tins to bake up sweet Little Cheesecakes! Or fill small rectangles of pie dough with Nutella and marshmallow, bake until crispy, decorate with icing—and sprinkles, of course—and you've got irresistibly charming Mini Homemade Pop Tarts. Tiny Food Party! includes Adorable Appetizers, Itty Bitty Entrees, Pint-Size Desserts, and Teeny-Tiny Cocktails that you can serve in shot glasses or tea cups. With full-color photographs of every single recipe plus tips and tricks for seriously downsizing your favorite recipes scattered throughout, this lighthearted little cookbook is lots of fun!

A collection of tried-and-true recipes and inventive new selections for bite-sized dishes, tapas, appetizers, and hors d'oeuvres for every occasion highlights flavors from Greece, Italy, Spain, Mexico, India, and beyond, and focuses on fresh ingredients, ease of preparation, and visual appeal. Original.

The very best meals start small. Life becomes beautiful when you focus on the little things, and Small Plates makes this easier than ever. Filled with delicious bites that can be whipped up in minutes, composing a beautiful spread and a memorable meal are suddenly effortless activities. Whether you're feeding a crowd, trying to navigate a busy day, or looking to skip around the globe, sampling the very best from the world's numerous cuisines, Small Plates provides you with one tasteful response after another. Inside you'll find: Over 100 recipes for sauces, dips, appetizers, salads, desserts, and more; 30+ preparations that can be on the table in 30 minutes or less; 50+ plant based dishes to keep things fresh and seasonal; Gorgeous photos that provide endless inspiration for elegant entertaining.