Product Description

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.

Product Details

• Amazon Sales Rank: #330211 in Books
• Published on: 2003-03-10
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 640 pages

From the Inside Flap
As the enticing prelude to any entree, the tempting spark that begins a meal, appetizers offer a rich palette of ingredients and presentations for a cook’s creativity and imagination. With a selection of 400 recipes, suitable for every occasion and skill level, from familiar and exotic locations around the world, The Appetizer Atlas opens up endless culinary possibilities. Featuring hors d’oeuvres and small plates from 96 countries and 28 different regions, The Appetizer Atlas is an indispensable recipe-by-recipe tour of the world’s peoples and customs.

Traveling from country to country, readers will experience such simple-to-prepare starters as Rum-Marinated Fried Chicken Drumettes (from the Dominican Republic), Potato Dumplings Stuffed with Ham and Onion (from Sweden), Yam and Fish Cakes with Red Chile Sauce (from Nigeria), and Garlic-Braised Spareribs with Preserved Black Beans (from China). A feast for the imagination as well as the palate, The Appetizer Atlas includes detailed maps of each region as well as color photographs of plated dishes. Arranged as in an atlas by geographic location, the book reveals the unique culinary character of each country as expressed in its ingredients, produce, common cooking methods, and techniques. Clear, itemized instructions for preparing in advance (such as marinating overnight), assembly method, specialized techniques, as well as food pairings turn the artistry of appetizer creation into practical, easy-to-follow steps.

Set against a colorful backdrop of each region’s history, native produce, and culinary influences and development, the recipes in The Appetizer Atlas are living reminders of the common heritage of delicious, inspired cuisine shared by all nations the world over.

From the Back Cover
Reinvent your culinary imagination with The Appetizer Atlas

"Comprehensive and eminently useful . . . great for lifting your party from the doldrums of predictability. I am already stealing ideas."
–Anthony Bourdain, author of Kitchen Confidential and A Cook’s Tour

"A must read. . . . Every restaurant kitchen and home should have a copy of The Appetizer Atlas."
–Dean Fearing, chef and author of The Mansion on Turtle Creek Cookbook and Dean Fearing’s Southwest Cuisine

"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."
–James McNair, bestselling cookbook author, International Association of Culinary Professionals Award of Excellence honoree

"The excellent recipes . . . are matched by a top-notch bibliography and a glossary that instructs and inspires. BRAVO!"
–Antonia Allegra, CCP Director, The Symposium for Professional Food Writers

About the Author
ARTHUR L. MEYER, author of Baking Across America and Texas Tortes, is a classically trained chef who has cooked professionally since 1963. In 1992, he opened (with Jon M. Vann) the critically acclaimed Clarksville Restaurant, specializing in international cuisine. He has taught cooking internationally and is on the board of directors for the renowned Le Notre Bakeries.
JON M. VANN is an award-winning chef who has been cooking professionally for thirty years. He has opened four successful restaurants, including Clarksville Restaurant, and is the co-owner of M&MISC, which hosts events featuring the foods and music of world cultures. Vann is a food writer for the Austin Chronicle and has contributed articles and recipes to the New York Times as well as a number of regional magazines and cookbooks.

Customer Reviews

Excellent!
Everything about this book is impressive. The recipies are exhaustively researched and every region begins with a several page very entertaining description of the factors affecting the area's cuizine. Here and in the recipies themselves you will learn the spirit and letter of enjoying food in different parts of the world.

Flipping the book open to any page, here's what you see: first, the name of region and sub-region you are in, a very interesting synopsis of the dish and what makes it special. Right below this, is a very helpful section called "Chef's Notes", which tells you the secrets of proper preparation and what pitfalls to avoid.

The format of the recipies is elegant and easy to follow. Advance preparation directions are especially helpful. Optional ingredients are clearly marked and possible substitutions are noted. The preparation directions are very clear, giving you confidence that the author's have actually prepared the dishes and know exactly what to do and when.

Nevertheless, what really shines about this book is the actual appetizers chosen and the helpful way the world is subdivided. Reading over the names of the dishes alone will be enough to get you excited. As you dig deeper you will be drawn into the style and flavor of the region. The detailed and complete recipies found in this book which are packed with real information about the area and how to cook it is infinitely superior to the glib and hodge-podge collection that often passes for a cookbook. Buy this one and you will not be disappointed!

Atlas of delight!
This 600+ page tome has a wonderful cosmopolitan approach and organisation to it's wonderful recipes for appetizers from around the world. The background information is very helpful and educational. The ingredients are generally readily available, prep time is reasonable, and instructions are clearly written. Although not necessary, I wouldn't mind if it had more photos in the book or on a website, as some of the appetizers are such appetizing eye candy!

These recipes are perfect for serving at more formal "theme" dinners, and also for serving casual as "comfort food".

The recipes, with simple to complex flavors, are a a great complement to such books as "Hors D'Oeuvres by Eric Treuille, which has even simpler recipes, more pictures, with more of an emphasis on bite-sized portions, ideal for fast and good appetizers. Enjoy both books!

Good Luck Finding the Ingredients
I requested this book as a Christmas gift because of all the glowing reviews and I love appetizers for entertaining. My husband and I are always looking for new appetizer recipes and especially like ethnic recipes. This book seemed perfect.

Well, it's not. I do not doubt that the recipes taste good. They are probably also not very hard to make, but many, many of the recipes require ingredients that are not easy to find. Some of the meats used are venison, quail, dove, and baby goat. Many spices are also hard to find. I know that almost anything can be ordered over the internet, but I need recipes that I can go to the grocery store to get the ingredients.

If you have access to ethnic markets, you may enjoy this book, otherwise
beware that you may have trouble making a large number of the recipes in this book.

One other comment, there are photos in the book, but some of them are placed nowhere near the recipe they are for.

On a positive note: the descriptions of the different areas where the food comes from are very interesting and really add to the book. All in all though, I wish I had not asked for this book.