Antipasti: Fabulous Appetizers and Small Plates

Antipasti: Fabulous Appetizers and Small Plates

by Joyce Goldstein, Jeffrey Meisel
     
 

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With growing numbers of restaurants specializing in "small plates," the antipasto is back in style. These little dishes of savory appetizers or small first courses (perfect cocktail food) whet the appetite, enticing the palate for the meal to comeand can even become the meal itself. In Antipasti, Joyce Goldstein reveals the history of antipasti and a host of

Overview

With growing numbers of restaurants specializing in "small plates," the antipasto is back in style. These little dishes of savory appetizers or small first courses (perfect cocktail food) whet the appetite, enticing the palate for the meal to comeand can even become the meal itself. In Antipasti, Joyce Goldstein reveals the history of antipasti and a host of very delicious recipes. What could be better suited to a La Dolce Vita–inspired event replete with sparkling Bellinis than sun-dried tomato–topped crostini, little panzerotti (pastries stuffed with Gruyre and ham), or prosciutto-wrapped shrimp? For easier fare, a snap to prepare, there is an entire chapter on Shop and Serve antipasti—molto tasty recipes that use high quality store-bought foods such as roasted peppers, olives, soft creamy cheeses, and crusty artisan breads that anyone can throw together for a last minute appetizer or elegant snack. Whether it's bite-sized pieces of Parmigiano-Reggiano cheese drizzled with balsamic vinegar to serve before a dinner party or a more substantial first course of roasted duck breast salad, Antipasti welcomes everyone to the table.

Editorial Reviews

Publishers Weekly
In this enticingly illustrated book, Goldstein (Enoteca) dresses up classic Italian appetizers with a modern flair that draws on American inspiration as well as new developments in Italy's culinary landscape. Recipes range from the terrific yet simple Venetian specialty Whipped Salt Cod Spread to the more obviously sophisticated Prosciutto-Wrapped Shrimp with Warm Chickpea Salad. A few entries, such as the Stuffed Vegetables or Veal with Tuna Sauce will be familiar to most people, but a large number update lesser known preparations from different Italian regions: the Schiacciata (Double-Crusted Pizza) from Calabria and Shellfish Salad with Oranges and Fennel from Sicily are two tasty examples. Preparing center-stage-worthy little dishes inevitably requires big-dish levels of commitment and technique, however, so while Goldstein does include a section of "shop-and-serve" ideas for really basic antipasti such as figs wrapped in prosciutto and mint, the majority of recipes require a generous allowance of time and a fairly self-confident cook. But Goldstein's helpful tips on preparation, Jeffrey Meisel's accompanying wine notes and Paolo Nobile's photography will undoubtedly encourage even the lazier cooks to create an occasion to show off one of these many mouthwatering dishes. (June) Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9781452126517
Publisher:
Chronicle Books LLC
Publication date:
02/26/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
168
File size:
6 MB

Related Subjects

Meet the Author

Joyce Goldstein is a nationally known chef, author, teacher, and Mediterranean cooking expert. Her numerous books include Italian Slow and Savory, Solo Suppers, Enoteca, and Cucina Ebraica. She lives in San Francisco.
Paolo Nobile is a photographer specializing in food. His work has appeared in Elle, Gourmet, and Grazie magazines.

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