Synopsis
Appetizers are everyone's favorite part of dinner. People who really love a restaurant's appetizers often order two of them instead of one appetizer and one entree. For anyone who has ever wished their appetizer was a main course comes Appetizers by Shane Osborn. "" Appetizers presents a provocative idea: main meals can and should taste as exciting and flavorful as appetizers. "At the start of the meal, appetites are at their keenest and most receptive to new taste experiences," Michelin 2-star chef Shane Osborn explains. Here he presents over 50 flexible recipes that succeed as appetizers, entrees or finger foods.
"Don't think of these dishes solely as starters," writes Osborn. "The recipes are versatile and throughout the book you'll find suggestions for serving them as main courses." David Loftus' photographs, which provide vibrant visual cues of the recipes in their various incarnations, promote professional-quality execution of the recipes. All of the culinary tools needed to upsize or downsize are included: inset photographs, advice on presentation, assembly and serving, and suggestions for variations and pairings.
Appetizers will become an essential part of every entertainer's collection. Though Appetizers" "is Osborn's first cookbook to be released in the United States, he is not unknown to foodies on this side of the Atlantic: In a 2006 article "The" "Wall Street Journal "cites chef Osborn and his London restaurant Pied a Terre as the reason "Why U.S. Foodies Should Welcome a British Invasion."
"Don't think of these dishes solely as starters," writes Osborn. "The recipes are versatile and throughout the book you'll find suggestions for serving them as main courses." David Loftus' photographs, which provide vibrant visual cues of the recipes in their various incarnations, promote professional-quality execution of the recipes. All of the culinary tools needed to upsize or downsize are included: inset photographs, advice on presentation, assembly and serving, and suggestions for variations and pairings.
Appetizers will become an essential part of every entertainer's collection. Though Appetizers" "is Osborn's first cookbook to be released in the United States, he is not unknown to foodies on this side of the Atlantic: In a 2006 article "The" "Wall Street Journal "cites chef Osborn and his London restaurant Pied a Terre as the reason "Why U.S. Foodies Should Welcome a British Invasion."
"synopsis" may belong to another edition of this title.
About the Author
Chef Shane Osborn co-owns London's Pied a Terre, a Michelin two star restaurant. Born in Australia, this "engineer of culinary wonders" incorporates a wide range of influences into his recipes, including French, Mediterranean, and asian. His inclination for "humble dishes made well" traces back to his mother's influence and despite life-threatening allergies to fish, red wine, mushrooms and other foods, Osborn remains a passionate chef.
Photographer David Loftus, a much sought-after photographer whose food imagery stimulate the senses, has worked with Martha Stewart and Jamie Oliver and contributes regularly to "Gourmet."
David Loftus is one of the world's most well regarded food and travel photographers. He works regularly with Jamie Oliver and has worked with Martha Stewart, Conde Nast Traveler, Food Illustrated, Australian Vogue and others.
Review
"Gourmet cooks will love these simple-yet-sophisticated recipes from London chef Shane Osborn. Using ingredients found in nearly any suburban supermarket, Osborn creates mouth-watering, plated first courses, and offers tips on adapting them into main dishes or finger foods. The book's photos are a treat as well." -Meghan Pembleton, freelance food writer "The photos in this book are incredible inspiring...there's something here for everyone." -Pan Magazine
"About this title" may belong to another edition of this title.
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