This book is another of the more inspirational books I have. It is by Chicago legend Rick Tramonto and deals exclusively with amuse-bouche, the one or two bite mini courses you get at upscale restaurants before the meal has begun. They are usually packed with flavour, playful and creative - indeed, some of the most fun I've had as a chef has been when I've been in charge of the amuse-bouche. No rules, lots of flavour, a chance to try an element that might one day make it onto a menu item.
Chef Tramonto's book is all these things, and he even breaks it down into seasons. Some of the flavour combinations might surprise you - watermelon and balsamic vinegar? Some may not surprise you, but they are presented in a novel way. I find when reading this book, it refreshes the way you see the produce you have on hand and entices you to do something out of the ordinary. Since the individual dishes are stripped down to basic elements - you can only get so much in a bite or two - I find reading this book helps when brainstorming appetizer or main course dishes, even a few desserts. Take the example given, put your own spin on it, expand it by adding another element or two, and you've got an inspired, yet original dish. This book can be used at its surface level to elevate a home meal, or taken deeper, to help professionals expand their repertoire - CHECK IT OUT HERE
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