Although this may not be the first time miniature cuisine is
presented, this is the first time a book treats the subject with the importance
it deserves and a completely modern focus!
Tony Botella, a great professional and researcher of gastronomy, creates
small culinary treats that combine traditional and avant-garde cuisine. Cocktail
Cuisine illustrates his will to break away from the traditional idea of
appetizer pieces.
It presents elaborate culinary delights, a full-fledged cuisine that captures
seasonal flavors. Demonstrated in this book are appetizers that are fresh,
light, hot or cold, liquid or solid, but most of all always perfect for turning
a cocktail gala into a truly special event.
Features such dishes as:
- Gorgonzola dumpling
- Foie bonbons with orange
- Spoonful of Japanese noodles and salmon roe
- Turkey ribs with soy caramel sauce
- Truffle yogurt
- And much more!
Each recipe contains step-by-step techniques and attractive full-color
photographs of the final assembly.
Let Cocktail Cuisine open your eyes to Tony Botella's new concept and
give the creative inspiration in the art of creating these morsels.
Contents
- The Workshop
- Why Eat Standing Up?
- Recipe Index
- Foie Bonbons
- Shapes in Toast
- Tartars
- Glasses
- Bamboo Skewers
- Fried Morsels
- Stews in a Cup
- Spaghetti
- Makicanapés
- Ribs
- Additional Hors d'Oeuvres
Basic Recipes
Glossary
