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.
Review
"'A cookbook with a difference - your new flexible friend' Independent on Sunday"
About the Author
In 1999 Shane Osborn took over as the head chef of London's Pied a Terre, having previously worked as sous chef to Tom Aikens. A year later, aged just 29, he became the very first Australian to attain Michelin status. Born and brought up in Perth, Australia, Shane has worked in Europe for the past 10 years, including stints in France and Sweden, before moving to take a position with Gordon Ramsay and Marcus Wareing at the new L'Oranger, where he helped to gain a Michelin star. He later became junior sous chef at The Square, before joining Pled a Terre. Shane Osborn is a unique talent and his sensational food has taken Pled a Terre from strength to strength. In January 2003 the restaurant was awarded a second Michelin star. This is Shane's first cookbook, revealing the secrets of his success.
"About this title" may belong to another edition of this title.
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