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.
About Rick Tramonto
RICK TRAMONTO — Recognized in 1994 as one of Food & Wine’s Top Ten Best New Chefs and in 2002 as Best Chef: Midwest Region by the James Beard Foundation, Tramonto has garnered international attention and a host of prestigious awards for his work at Trio, Brasserie T, and his renowned four-star, Relais-Gourmand restaurant Tru in Chicago. Tramonto, who has written four previous cookbooks, has appeared on Oprah, Today, CBS This Morning, and on the Food Network’s Iron Chef. In 2006 he founded Cenitare Restaurants, a restaurant-management and development company, with concepts including Osteria di Tramonto, Tramonto’s Steak & Seafood, and RT Lounge. He lives in the northern suburbs of Chicago with his wife, Eileen, and their children.
About Mary Goodbody
MARY GOODBODY is a nationally known food writer and editor. Her credits include Tru and Amuse-Bouche with Rick Tramonto, and Taste Pure and Simple with Michael Nischan. The editor of the IACP Food Forum Quarterly, she lives outside New York with her daughter.
"Rick Tramonto's Amuse-Bouche is a 'Tru' delight! Who said cooking had to be difficult? Rick will guide you in transforming a few ingredients into perfect little palate teasers. This book is destined to be an indispensable part of your cooking library."
--THOMAS KELLER, The French Laundry
"Rick Tramonto dazzled America with his groundbreaking food and audacious presentations at Tru. Now he brings his inventiveness and creative spirit to the uniquely exciting subject of marvelous miniature mouthfuls. Be
prepared to be amused."
--PATRICK O'CONNELL, The Inn at Little Washington
"The amuse-bouche is the best way for a great chef to express his big ideas in small bites."
--JEAN-GEORGES VONGERICHTEN, Jean-Georges
"This book captures the whimsical and yet deeply satisfying soul of Rick Tramonto's complex food art, and yet makes it real for the ambitious home cook. Although the book is conceptually like James Joyce's Ulysses, on my palate the tastes are more like Tom Robbins's Even Cowgirls Get the Blues. I love both sides of the coin."
--MARIO BATALI, Babbo
“Rick Tramonto is one of America’s most creative chefs at work today. The tiny tastes Rick teaches us to prepare will light up any table with the spark that every great dinner party needs. This book will help any cook to unleash his or her imagination and transform any meal into an experience. These amuse-bouche stimulate not only the palate, but the conversation as well.”
Michael Lomonaco, Noche