Small Plates: Appetizers as Meals
by Marguerite Henderson
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Book Summary Information
Author: Marguerite HendersonEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-02-24
ISBN: 1586857819
Number of pages: 192
Publisher: Gibbs Smith
Book Reviews of Small Plates: Appetizers as Meals
Book Review: Beautiful, unusual, but big plates
Summary: 4 Stars
I was surprised at the large quantities proposed in these recipes, but many are delicious and worth repeating even if I do have to reduce the recipe. The book is divided into the customary sections with an intro that defines 'small plates' as 'unpretentious bites of robust and intense flavors, more substantial than a cocktail snack, not as hearty as an entree. They are ideal for diners who are curious about flavor, adventurous about taste and who want to vary their dining experience. . .' This was partly what I expected, but I also expected small quantities and these recipes are from 4-6 healthy servings up to 15, with sauce recipes making from 1-3 cups in most cases. But wait--I am not serving an army--I'm usually serving one or two. I can see the value of the larger quantities for people who intend to use them for entertaining, but otherwise excessive and more complicated than necessary (having to reduce the recipe).
My theory is that small quantities of really delicious food is as good for the waistline as it is for the palette and I hoped this book would help me with that. In the flavor department, I am delighted with many of these recipes. One salad, for example, was a combination I'd have never thought to try until I had it in a gourmet restaurant and was shocked by how incredible it was--watermelon, cantaloupe and cucumber with a light vinegar and oil type dressing. I couldn't get over it and was eager to repeat it at home, so when I found this combination as a recipe in the book (different dressing but close enough) I was enthusiastic about trying others.
So far I haven't been disappointed with any of the recipes. The 'Holiday Spiced Game Hens' includes cranberry or pomegranate juice, honey, coriander, cinnamon, allspice and garlic and produces a heavenly warmth that combines elements of international cuisine with more traditional flavors for something really special. I look forward to making the Grilled Salmon with Mushroom Pinot Noir Sauce and the Fireworks Vegetable and Seafood Salad (includes toasted sesame oil and soy sauce with crabmeat and scallops). I ended up turning down so many pages with recipes I want to try, I sort of defeated the purpose :).
The pictures are really beautiful and offer ideas for presentation. Happily for me, there are not many recipes that include red meat, which I'm allergic to, so I am getting more value from this book than many that are heavy on meat dishes. Even most of these could be made with poultry like the Beef Tenderloin Kebobs with Roquefort-Rosemary Sauce. The seafood recipes are to-die-for good like the Sesame-Coated Tuna with Wasabi Mayonnaise.
Although there are some more exotic ingredients used in these recipes, most can be found in a well-stocked kitchen or are readily available.
Bottom line: I am very pleased with the fare in this cookbook, but disappointed that I'll have to calculate recipes to get smaller quantities since I expected `small plates' to mean small quantities, hence my purchase. This is not meant as a speed cookbook, but I didn't find the prep daunting in any recipes I've made so far. I do wish there was storage info included should I want to make the larger quantity and freeze some for later use. I recommend this cookbook for those who want something a little unusual for themselves (and are willing to get out the calculator to adjust the recipes), but especially for those who regularly entertain a crowd of sophisticated diners.
Summary of Small Plates: Appetizers as Meals
Passionate chef, caterer, cooking instructor, and consultant Marguerite Henderson presents an exciting new book on a revolutionary new way to eat and entertain: small! Small Plates collects tried-and-true recipes and inventive new selections for bite-size dishes, tapas, appetizers, and hors d'oeuvres for every occasion. They highlight flavors around the world-from Greece, Italy, and Spain to Mexico, India, and beyond. Small is haute, especially when you can mix and match flavors and textures, offering bold and adventuresome combinations of food that won't weigh you down and will keep your palate guessing! With an emphasis on fresh ingredients, ease of preparation, and visual appeal, these flavorful small plates make the perfect meal, or come together to bring out the culinary explorer in everyone.MEATS AND POULTRY: Coffee and Spice Lamb Kebobs, Holiday Spiced Game Hens, Italian Sausages with White Beans on Swiss Chard, Pork Tenderloin Sandwiches with Onion Relish
PASTA AND GRAINS: Asparagus, Peas, and Chive Risotto; Lemon Mint Rice Pasta con Ceci (with Garbanzo Beans); Pesto alla Trapani and Sausage Pasta; Roasted Autumn Squash Risotto
SAUCES AND SALSAS: Corn-Tomato-Mint Salsa, Grilled Peach and Red Pepper Salsa
SALADS: Asian Scallop Salad; Cajun Shrimp and Andouille Salad; Arugula and Asparagus Pasta Salad; Fennel, Orange, and Pecan Salad; Five-Herb Heirloom Tomatoes and Mozzarella Pasta Salad; Portobello Mushroom Salad
SAVORY PIES AND TARTS: Pancetta, Caramelized Onion, and Brie Tarts; Pear or Fig and Gorgonzola Crostada; Tomato and Olive Tart
SEAFOOD: Calamari with Fingerling Potatoes and Fennel, Feta and Herb Stuffed Shrimp, Mussels in Creamy Tomato Sauce, Sea Scallop Skewers with Gremolata (Parsley-Lemon Sauce)
SOUPS AND STEWS: Italian Lentil Stew with Sausage, Roasted Tomato and Basil Soup, Spicy Corn and Crab Chowder
VEGETABLES: Asparagus Cheese Timbale, Eggplant Caviar with Pita Chips, Sicilian Swiss Chard, Pancetta and Beans, Wild Mushrooms on Creamy Polenta
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