Appetizer Atlas or Cooking With Fire And Smoke

Appetizer Atlas

Author: Arthur L Meyer

The ultimate single-source cookbook for a world of appetizers
Whether in the form of a passed hors d'oeuvre, canapé, or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off any dining experience in style. This unique, encyclopedic cookbook offers 400 authentic, savory recipes for appetizers from twenty-eight distinctive regional cuisines-from Mexico to Maghreb, from China to the Caribbean, along with France, India, Italy, Japan, Thailand, and many more. All recipes are kitchen tested, perfect for home cooking, professional catering, and entertaining. With photographs of finished dishes, plus background material on specialty ingredients and regional cooking methods, this comprehensive resource is the only appetizer book a cook will ever need.
Arthur L. Meyer (Austin, TX) is a professional chef, pastry chef, and consultant for commercial bakeries.
Jon M. Vann is an award-winning chef, restaurant consultant, and a food writer for the Austin Chronicle.

People

Enough dish to feed Martha Stewart lovers and loathers alike in this scrupulously reported bio.

USA Today

Christopher Byron has redefined the Martha Moment.

New York Times

Jaw-dropping tales of excess and success.

What People Are Saying

Dean Fearing
A must read. . . . Every restaurant kitchen and home should have a copy of The Appetizer Atlas.

James McNair
Meyer and Vann deliver a dazzling array of little treasures with big flavors. Browsing through their creative recipes made me want to nibble my way around the world.

Antonia Allegra
The excellent recipes . . . are matched by a top-notch bibliography and a glossary that instructs and inspires. BRAVO!

Anthony Bourdain
Comprehensive and eminently useful . . . great for lifting your party from the doldrums of predictability. I am already stealing ideas.

Interesting textbook: Tactical Medicine or Criminal Procedure

Cooking With Fire And Smoke

Author: Phillip Stephen Schutz

This winning combination of cookbook and equipment guide provides an extraordinary collection of recipes for grilled, smoked, and rotisseried dishes, along with detailed instructions on buying, caring for, and accessorizing a barbecue (from a ten-dollar hibachi to an elaborate gas grill).

Schulz's savory flavoring suggestions include a variety of woods, seasonings, marinades, bastes, sauces, and dry rubs -- all with simple, clear directions on how to use them. These, and hundreds of exciting recipes -- from down-home chicken and ribs to more exotic fare, such as Mustard Seeded Grilled Chicken, Maple and Cob Smoked Ham, Beer Poached Polish Sausage, and Sesame Speckled Butterfish -- turn grill cooking into a culinary adventure. And a surprising, delightful array of seafood, meat, and vegetable kebobs offers exciting twists for skewers.

For anyone with a terrace, backyard, a little fire or imagination, Cooking with Fire and Smoke is a necessary resource.

Publishers Weekly

Schulz demonstrates how creative, yet facile, barbecues can become for those backyard grillers who never venture beyond hot dogs, hamburgers and the occasional steak. He discusses various cookers, fuels (even hard-shelled nuts are usable) and long-handled utensils. He fancies the charcoal grill, but advises owners of covered gas cookers to enhance food flavor with strong marinades and basting sauces, and by adding a handful of damp wood chips to the rocks. Brush cooking oil on the metal grids of all cookers, he suggests, to prevent sticking, and after the meat is removed, place aluminum foil, shiny side down, on the grids to facilitate self-cleaning. Once these basics are absorbed, the backyard cook will be ready to toss off such chefs d'oeuvre as turkey breasts with rhubarb-ginger dressing, screwdriver duck, smoked bacon and eggs, Seattle Indian baked salmon, and short ribs with lime and beer. Better Homes & Gardens Cook Book Club alternate. (May)

Table of Contents:

Contents

Introduction by Bert Greene

1

Where There's Fire, There Is Usually Smoke...Cookery

2

Grill Talk

3

Accessories Galore

4

What's in a Grill?

5

Care for Your Grill

6

The Fire Behind the Smoke

7

The Topical Heat Wave

8

The Flavor Behind the Smoke

9

From Marination to Sen-sauce-ation

10

All's Fare for the Grill

11

What to Drink at a Cookout

12

Some Safety Tips

13

Grilling and Covered Cooking

Beef Poultry Pork Lamb Sausage Fish and Shellfish Vegetables

14

Rotisserie Cooking

15

Smoker Cooking

16

Before and After the Grill

Rubs Marinades and Bastes Barbecue Sauces Toppings and Adjunctive Sauces

A Glossary of Terms for Cooking with Fire and Smoke Source List Index