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Synopsis
A collection of recipes, winner of a James Beard Award, presents unique plans for sophisticated meals smaller than the usual main course that offer satisfaction without overeating, including Seared Salmon in Creole Rice and Curried Ginger Chicken with a Poppadum Crisp. Reprint. 20,000 first printing.
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From Library Journal
Gold is culinary director of a New York City restaurant consulting firm that numbers the Rainbow Room among its clients; she developed the idea of "little meals" for that restaurant's Promenade Bar. The concept is not new (other incarnations include "small plates," grazing menus, even classic tapas), but it remains a popular one. Gold's little meals are sophisticated, often extravagant, from Seviche with a Twist to Pan-Seared Foie Gras with Sun-dried Cranberry Sauce, though there are some funkier ideas too ("little Meals with a Kick"). There are recipes for romantic late-night suppers, for "the ladies who lunch," for indulgent snacks at almost anytime. Not for everyone, but it should find an audience.
Copyright 1993 Reed Business Information, Inc.
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- PublisherLittle, Brown
- Publication date1999
- ISBN 10 0316310131
- ISBN 13 9780316310130
- BindingPaperback
- Edition number1
- Number of pages272
- Rating
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Little Meals: A Great New Way to Eat and Cook
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