Small Bites, Big Nights : Seductive Little Plates for Intimate Occasions and...

Hollywood90028
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“pages are Like New”
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Oggetto che si trova a: North Hollywood, California, Stati Uniti
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Numero oggetto eBay:136792912097

Specifiche dell'oggetto

Condizione
Ottime condizioni
Libro che non sembra nuovo ed è già stato letto, ma è in condizioni eccellenti. Nessun danno evidente alla copertina, dotato di sovraccoperta(se applicabile) per le copertine rigide. Nessuna pagina mancante o danneggiata, piegata o strappata, nessuna sottolineatura/evidenziazione di testo né scritte ai margini. Potrebbe presentare minimi segni identificativi sulla copertina interna. Mostra piccolissimi segni di usura. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore. Vedi tutte le definizioni delle condizioniviene aperta una nuova finestra o scheda
Note del venditore
“pages are Like New”
ISBN
9780307337931

Informazioni su questo prodotto

Product Identifiers

Publisher
Crown Publishing Group, T.H.E.
ISBN-10
0307337936
ISBN-13
9780307337931
eBay Product ID (ePID)
63059962

Product Key Features

Book Title
Small Bites, Big Nights : Seductive Little Plates for Intimate Occasions and Lavish Parties
Number of Pages
256 Pages
Language
English
Publication Year
2007
Topic
Methods / Gourmet, Courses & Dishes / Appetizers, General, Entertaining
Illustrator
Yes
Genre
Cooking
Author
Govind Armstrong
Format
Hardcover

Dimensions

Item Height
0.8 in
Item Weight
38.5 Oz
Item Length
10.2 in
Item Width
7.7 in

Additional Product Features

Intended Audience
Trade
LCCN
2006-015271
Dewey Edition
22
Reviews
"ÝThis¨ is everything you're looking for in a cookbook." --Tyler Florence, from the foreword "Govind Armstrong's unique cooking style is reflected in every page of this compelling book. The vitality of his recipes ensures that your party will be successful and memorable." --Drew Nieporent, restaurateur / owner of Tribeca Grill, Nobu, Rubicon, Centrico, and Mai House "Chef Govind Armstrong's cooking is sensual and understated." --Los Angeles Times "Govind toiled in our City Restaurant kitchen with the serious exuberance his high school mates reserved for playing soccer and spin the bottle. . . . It's no wonder his cooking and his recipes are such a joy! His food is simple yet innovative, deeply satisfying, and beckons you to the stove." --Mary Sue Milliken and Susan Feniger, owners of Border Grill and Ciudad restaurants "Govind Armstrong embodies all the admirable qualities of a modern chef: A passion for great products, outstanding culinary skill, and a zeal for life that winds up on every plate and in every heart he touches." --Richard Coraine, chief operating officer, Union Square Hospitality Group, New York, "[This] is everything you're looking for in a cookbook." -Tyler Florence, from the foreword "Govind Armstrong's unique cooking style is reflected in every page of this compelling book. The vitality of his recipes ensures that your party will be successful and memorable." -Drew Nieporent, restaurateur / owner of Tribeca Grill, Nobu, Rubicon, Centrico, and Mai House "Chef Govind Armstrong's cooking is sensual and understated." -Los Angeles Times "Govind toiled in our City Restaurant kitchen with the serious exuberance his high school mates reserved for playing soccer and spin the bottle. . . . It's no wonder his cooking and his recipes are such a joy! His food is simple yet innovative, deeply satisfying, and beckons you to the stove." -Mary Sue Milliken and Susan Feniger, owners of Border Grill and Ciudad restaurants "Govind Armstrong embodies all the admirable qualities of a modern chef: A passion for great products, outstanding culinary skill, and a zeal for life that winds up on every plate and in every heart he touches." -Richard Coraine, chief operating officer, Union Square Hospitality Group, New York
Photographed by
Romerein, Lisa
Dewey Decimal
642/.4
Synopsis
Whether he's setting the scene at his acclaimed restaurant Table 8 in Los Angeles, entertaining the audience on Food Network's Iron Chef America, or designing the menus for Hollywood hot-spots RokBar and L' Scorpion, chef Govind Armstrong knows how to create spectacular menus for occasions of all sizes. As Govind says, small plates encourage people to be more adventurous, to share food, and to enjoy the me lange of flavors and textures. In his first cookbook, "Small Bites, Big Nights," he shows you how to put together a menu of small, sophisticated, sexy dishes and pair them with the perfect cocktail. The result? Guests get to enjoy a feast of flavors, and as the host, you'll be able to relax and have fun, instead of spending the whole night in the kitchen. Wow a crowd with hors d' oeuvres like Arugula, Dates, and Parmesan (a salad that's finger food; Rare Tuna Crostini with White Bean Puree and Tapenade; or Seared Kobe Beef on Mini Yorkshire Pudding. To drink: Black Martinis. Barbecue sizzling treats like Grilled Endive with Serrano Ham; New Zealand Scampi with Heirloom Tomatoes and Summer Truffle Vinaigrette; or Grilled Chicken Thighs with Wood-Roasted Gazpacho and Avocado Salsa. Make dinner for 8 unforgettable with Tender Bean Salad and Prosciutto; a deceptively simple Foie Gras- Stuffed Quail; and luscious Panna Cotta with Raspberry Coulis. Warm up a cool night with bite-size comfort foods: Mini Onion Soup; Braised Chicken Oysters Piccata; and Carrot Cake with Cream Cheese Mousse., Whether he's setting the scene at his acclaimed restaurant Table 8 in Los Angeles, entertaining the audience on Food Network's Iron Chef America, or designing the menus for Hollywood hot-spots RokBar and L'Scorpion, chef Govind Armstrong knows how to create spectacular menus for occasions of all sizes. As Govind says, small plates encourage people to be more adventurous, to share food, and to enjoy the mélange of flavors and textures. In his first cookbook, Small Bites, Big Nights , he shows you how to put together a menu of small, sophisticated, sexy dishes and pair them with the perfect cocktail. The result? Guests get to enjoy a feast of flavors, and as the host, you'll be able to relax and have fun, instead of spending the whole night in the kitchen. Wow a crowd with hors d'oeuvres like Arugula, Dates, and Parmesan (a salad that's finger food; Rare Tuna Crostini with White Bean Puree and Tapenade; or Seared Kobe Beef on Mini Yorkshire Pudding. To drink: Black Martinis. Barbecue sizzling treats like Grilled Endive with Serrano Ham; New Zealand Scampi with Heirloom Tomatoes and Summer Truffle Vinaigrette; or Grilled Chicken Thighs with Wood-Roasted Gazpacho and Avocado Salsa. Make dinner for 8 unforgettable with Tender Bean Salad and Prosciutto; a deceptively simple Foie GrasStuffed Quail; and luscious Panna Cotta with Raspberry Coulis. Warm up a cool night with bite-size comfort foods: Mini Onion Soup; Braised Chicken Oysters Piccata; and Carrot Cake with Cream Cheese Mousse., In his first cookbook, Armstrong offers sophisticated and sexy small plates and cocktails that will make guests feel instantly at home. Readers learn how to wow a happening crowd with Seared Kobe Beef on Mini Yorkshire Puddings or Grilled Cheese with Pulled Short Rib and Pickled Onion.
LC Classification Number
TX731.A74 2007

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