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Bite Size: Elegant Recipes for Entertaining Author: Francois Payard Features:
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Bite Size: Elegant Recipes for Entertaining |
Editorial Review:
From the elegant hors d'oeuvres to the sparkling Champagne, cocktail parties are loved by everyone. But fun as they are to attend, the thought of hosting one can be a little daunting—until now. With Bite Size, legendary chef François Payard shows home cooks how to prepare simple, sensational appetizers that will leave guests impressed and hosts with energy to spare.
François knows how to throw a good party. In addition to his renowned New York restaurant, Payard Pâtisserie & Bistro, he runs the upscale catering company Tastings. Several times a week, he prepares sophisticated canapés and light bites for hundreds of people. In Bite Size, he presents a collection of his favorite recipes made easy for everyday cooks.
Along with chapters on meat, fish, vegetable, and cheese hors d'oeuvres, François includes a wealth of helpful hosting tips, hints, and serving suggestions—try serving soup in shot glasses, for example. The innovative recipes use simple, easy-to-find ingredients for spectacular results such as Prosciutto-Wrapped Gnocchis, Sweet Corn Madeleines with Caviar and Crème Fraîche, and Crab and Mango Salad in Apple Cups. Each recipe is accompanied by a lush, full-color photograph of the finished dish.
Whip up a few of these easy Bite Size treats and pop the cork on a bottle of bubbly—it's time to enjoy the party!
Customer Reviews:
Avg. Customer Rating: 4.0 / 5.0 
Highly recommended: 
Contrary to some other reviews, these recipes do not have to be that difficult. For most of the recipes, there are suggestions on ways they can be done faster or with less exotic ingredients. Most are simple, elegant bites that are as pleasing to the eye as they are to the palate.
Truly elegant:
Truly elegant, unusual and delicious canapes with enough of a twist to enliven what can be very ho-hum food these days. Also, enough to inspire the home cook who wants to do more than just open packets and jars.
Excellent photographs that show the food as it should look instead of the arty irrelevant photos we see in too many recipe books these days.
Way too gourmet for me!: 
The recipes are too gourmet for my tastes: ceviche, foie gras, monkfish mousse with tomato gelee, caviar, and salmon roe. Maybe others salivate over fish mousse, but not me! And while the author suggested providing vegetarian options for your guests, there weren't many included in the book.
This book does include beautiful full-page color photos for most recipes, although I didn't like the paper quality.
Great ideas:
This is one my favorites - so much so I have bought copies for staff and friends. Enjoy the beautiful and interesting ideas.
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