BookkooB : Amuse-Bouche - Rick Tramonto, Mary Goodbody : Compare Book Prices

	title:	Amuse-Bouche: Little Bites of Delight Before the Meal Begins
	author:	Rick Tramonto, Mary Goodbody
	format:	Hardcover
	publisher:	Random House
	released:	October, 2002
	isbn:	0375507604
	isbn-13:	9780375507601

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Customer Reviews
Expensive amuse! - Rated This book has no conversion table for readers in Europe and it also uses expensive ingreadients. I always get dissapointed when buying books from the U.S. I suggest you stay clear of this book and buy something by Gordon Ramsay or Jamie and just make the dishes smaller thats what Rick Tramonto has done. Further more to have scallops and lobster on as amuse is quite expensive, a cook normally uses what he has left over to make amuse bouche and not many people have scallops or lobster lying around in the fridge. An excelent source of inspiration - Rated This book is the first book I've seen on the subject Amuses-Bouches. Amuses-Bouches are not "just" appetizers - it's appetizers on a very high level. Therefore a lot of the recipes in the book are quite advanced. Im must say though that most cooking interested people will find a lot of inspiration in the book - and a few of the recipes are even quite easy to make. The only reason I didn't rate this book to 5 stars is, that it is not always consistent on the numbers of servings for a recipe. In recipes where you have to combine several things he recipe for one of the things might be for 6 servings as stated in the "main" recipe while another part makes enough for 20 servings.

Customer Reviews

Expensive amuse! - Rated 2/5
This book has no conversion table for readers in Europe and it also uses expensive ingreadients. I always get dissapointed when buying books from the U.S. I suggest you stay clear of this book and buy something by Gordon Ramsay or Jamie and just make the dishes smaller thats what Rick Tramonto has done. Further more to have scallops and lobster on as amuse is quite expensive, a cook normally uses what he has left over to make amuse bouche and not many people have scallops or lobster lying around in the fridge.

An excelent source of inspiration - Rated 4/5
This book is the first book I've seen on the subject Amuses-Bouches. Amuses-Bouches are not "just" appetizers - it's appetizers on a very high level. Therefore a lot of the recipes in the book are quite advanced.

Im must say though that most cooking interested people will find a lot of inspiration in the book - and a few of the recipes are even quite easy to make.

The only reason I didn't rate this book to 5 stars is, that it is not always consistent on the numbers of servings for a recipe. In recipes where you have to combine several things he recipe for one of the things might be for 6 servings as stated in the "main" recipe while another part makes enough for 20 servings.

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