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    Lists | July 29, 2015

    Edward Carey: IMG 10 Best Books by Writer-Illustrators

    As a child who loved books I was fascinated by the illustrations just as much as the text. The same is true for me today, and I'm happy to be among... Continue »
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      Foulsham (Iremonger Series #2)

      Edward Carey 9781468309546

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



Amuses-bouche Cover


Synopses & Reviews

Publisher Comments:

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 Chicagos 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, Tramontos 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.


These tiny tastes will light up any table with the spark that every great dinner party needs, helping cooks unleash their imagination and transform any meal into a fun and exciting experience for the palate. 50 color photos.

About the Author

Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wines Top Ten Best Chefs in the country in 1994 and selected as one of Americas Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasserie and Butter Sugar Flour Eggs.

Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Choc-olatier magazine and Pastry Art & Design magazine.

Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotters Recipes, Charlie Trotters Meat and Game, The Inn at Little Washington, Normans New World Cuisine (by Norman Van Aken), Jacques Pepins Kitchen, and American Brasserie.

Product Details

Tramonto, Rick
Goodbody, Mary
Turner, Tim
Random House
New York
Courses & Dishes - Appetizers
General Cooking
Cooking and Food-Appetizers and Hors d oeuvres
Edition Number:
1st ed.
Series Volume:
Publication Date:
Grade Level:
10.26x8.24x.90 in. 2.41 lbs.

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Related Subjects

Cooking and Food » Dishes and Meals » Appetizers and Hors d'oeuvres
Cooking and Food » General
Hobbies, Crafts, and Leisure » Games » General

Amuses-bouche Used Hardcover
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$16.95 In Stock
Product details 288 pages Random House - English 9780375507601 Reviews:
"Synopsis" by , These tiny tastes will light up any table with the spark that every great dinner party needs, helping cooks unleash their imagination and transform any meal into a fun and exciting experience for the palate. 50 color photos.
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