Small Bites, Big Flavor: Simple, Savory and Sophisticated Recipes for Entertaining

      The smallest of bites showcase three main ingredients used in three different preparations, such as mushroom, ginger, and chicken used three ways. Also included are recipes for delectable mid-sized, larger, and sweet bites--even some signature cocktails! Throughout, this engaging chef includes notes to encourage the home cook to enhance and change up their meals using these recipes as a base. All the 100-plus recipes, from Artichokes Stuffed with Pork and Ricotta to Brown Sugar Bacon Cupcakes, are accompanied by stunning photographs. You'll learn how much fun food can be to prepare, present, share, and of course to eat!

Eric LeVine, a graduate of The Culinary Institute of America, got his start under celebrity chef David Burke, and is now owner of EXQ Consulting and chef and partner at the Morris Tap & Grill in Randolph, NJ. The award-winning chef is known as the 'chef's chef,' teaching hundreds of chefs worldwide at leading industry conferences and seminars.  The James Beard Foundation honored him as the first catering chef to be invited to the Great Regional Chefs of America Series.  The International Chefs Association named Eric "Creative Caterer of the Year" and "Chef of the Year" -- the only American chef to receive that distinction.  He is a go-to source of information about trends, recipes, and the world of food for publications ranging from USA Today to Food Arts Magazine to Catersource. Chef Eric has made numerous network appearances across NBC, ABC, Fox, and the Food Network, where he became a 2011 Champion of "Chopped," the network's highest rated show.  As a five-time cancer survivor, his motto is to "Fire it Up!," encouraging his fans to throw that party, make that favorite dish and live every day to the fullest.  He lives in Randolph , NJ with his two children.