Publication Date:October 2002 Availability:Usually dispatched within 1-2 business days Condition:Ships from U.S.A., to anywhere in the United Kingdom! Orders only take 3-5 days! We specialise in service to the U.K. and only ship airmail.
Expensive amuse!February 28, 2006 27 out of 45 found this review helpful
This book has no conversion table for readers in Europe and it also uses expensive ingreadients. I always get dissapointed when buying books from the U.S. I suggest you stay clear of this book and buy something by Gordon Ramsay or Jamie and just make the dishes smaller thats what Rick Tramonto has done. Further more to have scallops and lobster on as amuse is quite expensive, a cook normally uses what he has left over to make amuse bouche and not many people have scallops or lobster lying around in the fridge.
An excelent source of inspirationFebruary 24, 2004 51 out of 56 found this review helpful
This book is the first book I've seen on the subject Amuses-Bouches. Amuses-Bouches are not "just" appetizers - it's appetizers on a very high level. Therefore a lot of the recipes in the book are quite advanced.
Im must say though that most cooking interested people will find a lot of inspiration in the book - and a few of the recipes are even quite easy to make.
The only reason I didn't rate this book to 5 stars is, that it is not always consistent on the numbers of servings for a recipe. In recipes where you have to combine several things he recipe for one of the things might be for 6 servings as stated in the "main" recipe while another part makes enough for 20 servings.
