- Used Books
- Staff Picks
- Gifts & Gift Cards
- Sell Books
- Stores & Events
- Let's Talk Books
Special Offers see all
More at Powell's
Recently Viewed clear list
Ships in 1 to 3 days
More copies of this ISBN
Big Small Platesby Cindy Pawlcyn
Synopses & Reviews
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.
"In her newest (after Mustards Grill Napa Valley Cookbook), Pawlcyn explores her love of appetizers and small dishes, emphasizing foods from Spain, Mexico, and Central and South America and including recipes from the her restaurants, past and present. She breaks down chapters into playful categories: 'Sticks, Picks, and with Fingers,' for example, focuses on foods meant to be eaten by hand, Pawlcyn's admittedly favorite way to eat. Foods served on toast, tortillas or shells appear under 'On a Raft,' while 'Bowls and Spoons' features soups and stews (such as Mussels and Clams with Andouille Sausage in Tangerine Broth). Throughout, Pawlcyn favors seasonal ingredients, be it a recipe for Grilled Radicchio and Scallions with Black Olives or Crispy Fried Rabbit with Dijon-Chervil Sauce. While some dishes, like Pan Roasted Hazelnuts and Chile Garlic Peanuts, are straightforward, others, such as Salt Cod Cakes with Garlic Aioli, require a bit of work. But Pawlcyn is unapologetic: 'When it comes to cooking, the little extra you do makes a huge difference, so sweat the details.' But the desserts (Baked Peach Crisps, Oranges and Smashed Cherries) are delightfully simple, and the menu suggestions at the end, categorized by season, will inspire any home cook. (Sept.)" Publishers Weekly (Copyright Reed Business Information, Inc.)
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.
"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
This cookbook of 150 sample-size recipes has dishes from Mustards Grill, Cindy's Backstreet Kitchen, and Pawlcyn's home repertoire. Full-color photos.
About the Author
Born and raised in the Midwest, Cindy Pawlcyn moved to Napa Valley in 1983 and opened Mustards Grill, her first of more than a dozen restaurants. She has since been nominated twice for a James Beard Award for Best Chef: California. She lives in St. Helena, California.
What Our Readers Are Saying
Other books you might like
Cooking and Food » Dishes and Meals » Appetizers and Hors d'oeuvres