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1 Burnside Cooking and Food- Appetizers and Hors d'oeuvres

Surreal Gourmet Bites PB

by

Surreal Gourmet Bites PB Cover

 

Synopses & Reviews

Publisher Comments:

The Food Network's Bob Blumer is called the Surreal Gourmet for good reason: he's an artist when it comes to creating dishes as fun and delicious to look at as they are to eat. Ceci n'est pas your ordinary party fare, but an array of 50 little mouthwatering masterpieces. With recipes such as Coconut Shrimp Lollypops (skewered shrimp with an amazing apricot dipping sauce), Chinese Snow Cones (wontons stuffed with chicken salad and ginger vinaigrette), and the ingenious and very adult S'more Shooters (amaretto hot chocolate with roasted marshmallows), guests will be abuzz about the food all the way home. Complete with tips and techniques, including shortcuts and prep times, as well as whimsical presentation ideas and Bob's quintessential suggestions for music to cook by, each cocktail bite is simple enough for the home cook and memorable enough to become addictive. With Surreal Gourmet Bites, the food will be the life of the party.

Review:

"Bringing his successful Food Network show, The Surreal Gourmet, to the page, the author of this slim cookbook offers a collection of 50 innovative appetizers with names like Haiku Halibut, Pearls of Wisdom and Byzantine Bruschetta. Perfect for an avant-garde cocktail party or even a Dadaist dinner, these recipes are quirky in presentation but consistently delicious. What could be wrong with a Caesar Teaser, a biteful of classic Caesar salad wedged into a miniature parmesan cup? Or a Samurai Scallop, a sesame-crusted scallop bathing in a soy-based marinade, to be served on a large Chinese spoon? Some of the recipe names try a bit too hard to be cute at the expense of sounding appetizing-Chicken Popsicles, for example, don't sound the least bit tempting even though they're simply fried chicken on a stick. But several of the recipes are poetic simplicity, such as Bee Stings, chunks of parmesan drizzled with truffle oil and honey. The author serves each recipe with a sidecar of cloying commentary, listing 'Uncommon Goods' instead of hard-to-find ingredients and suggesting 'Liquid Assets' instead of appropriate wines and beers. He even goes so far as to suggest appropriate music by which to make each recipe. Is Moby really the right thing to listen to while cooking Bang Bang Drumettes? Perhaps, but even if prepared in Zen-like silence, the recipes in this book would still result in delicious, unconventional treats." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

The Food Network's Surreal Gourmet artistically creates 50 little mouthwatering masterpieces, such as Coconut Shrimp Lollypops, Chinese Snow Cones, and S'more Shooters. 50 color photos.

Synopsis:

The Food Network's( Bob Blumer is called the "Surreal Gourmet" for good reason: He's an artist when it comes to creating dishes as fun and delicious to look at as they are to eat. This book includes recipes for 50 little masterpieces as well as tips for whimsical presentation, shortcuts, techniques, and more.

About the Author

Bob Blumer is the creator and host of the Food Network show Surreal Gourmet. He lives in the Hollywood Hills where his other car is a Toastermobile. You can visit Bob's Web Site to catch the latest in surreal cuisine.

Suzi Q. Varin gave up a promising career as a Zamboni driver to pursue her passion for photography.

Product Details

ISBN:
9780811845120
Subtitle:
Showstoppers and Conversation Starters
Author:
Varin, Suzi
Photographer:
Varin, Suzi
Author:
Varin, Suzi Q.
Publisher:
Chronicle Books
Location:
San Francisco
Subject:
Appetizers
Subject:
Courses & Dishes - Appetizers
Subject:
Methods - Gourmet
Subject:
Entertaining
Copyright:
Series Volume:
v. 104
Publication Date:
20040909
Binding:
Paperback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Y
Pages:
132
Dimensions:
1 x 1 x 1 in 1 lb
Age Level:
from 13 up to 99

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Related Subjects

Cooking and Food » Dishes and Meals » Appetizers and Hors d'oeuvres

Surreal Gourmet Bites PB Used Trade Paper
0 stars - 0 reviews
$7.95 In Stock
Product details 132 pages Chronicle Books - English 9780811845120 Reviews:
"Publishers Weekly Review" by , "Bringing his successful Food Network show, The Surreal Gourmet, to the page, the author of this slim cookbook offers a collection of 50 innovative appetizers with names like Haiku Halibut, Pearls of Wisdom and Byzantine Bruschetta. Perfect for an avant-garde cocktail party or even a Dadaist dinner, these recipes are quirky in presentation but consistently delicious. What could be wrong with a Caesar Teaser, a biteful of classic Caesar salad wedged into a miniature parmesan cup? Or a Samurai Scallop, a sesame-crusted scallop bathing in a soy-based marinade, to be served on a large Chinese spoon? Some of the recipe names try a bit too hard to be cute at the expense of sounding appetizing-Chicken Popsicles, for example, don't sound the least bit tempting even though they're simply fried chicken on a stick. But several of the recipes are poetic simplicity, such as Bee Stings, chunks of parmesan drizzled with truffle oil and honey. The author serves each recipe with a sidecar of cloying commentary, listing 'Uncommon Goods' instead of hard-to-find ingredients and suggesting 'Liquid Assets' instead of appropriate wines and beers. He even goes so far as to suggest appropriate music by which to make each recipe. Is Moby really the right thing to listen to while cooking Bang Bang Drumettes? Perhaps, but even if prepared in Zen-like silence, the recipes in this book would still result in delicious, unconventional treats." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , The Food Network's Surreal Gourmet artistically creates 50 little mouthwatering masterpieces, such as Coconut Shrimp Lollypops, Chinese Snow Cones, and S'more Shooters. 50 color photos.
"Synopsis" by , The Food Network's( Bob Blumer is called the "Surreal Gourmet" for good reason: He's an artist when it comes to creating dishes as fun and delicious to look at as they are to eat. This book includes recipes for 50 little masterpieces as well as tips for whimsical presentation, shortcuts, techniques, and more.
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