Bite By Bite: 100 Stylish Little Plates You Can Make for Any Party

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Overview

Celebrated caterer Peter Callahan knows how to throw a party. With a career spanning more than two decades and a client list including celebrities, politicians, Fortune 500 companies, and New York City socialites, Peter has earned a reputation for creating hors d’oeuvres that are as inventive and beautiful as they are delicious.

A two-sip shot cleverly matched to a small bite is an incredible icebreaker, especially when the appetizer is playfully served on an edible spoon or inside a miniature Chinese take-out container. Bite-size cheeseburgers are served on tiny home-baked poppy seed buns with all the trimmings. Mango-marinated shrimp are served individually on lollipop sticks sprinkled with fresh cilantro; diminutive plantain cones are filled with dollops of tuna tartare; and chicken is rolled into nori “cigarettes.” And for an impressive encore, how about shots of coffee with sugar donuts, or mini bagels with lox and cream cheese paired with caviar cones and champagne?

In Bite by Bite, his debut cookbook, Callahan welcomes readers to share in the fun and beauty of his creations, providing inspiration for parties—whether casual gatherings, dinner parties, baby showers, or formal occasions such as weddings and holiday soirees—and 100 recipes for the home cook, ranging from savory to sweet, comfort food to haute cuisine. According to Peter, being prepared is the key to pulling off a self-catered party like a professional. With that in mind, he has included a “Kitchen Tools and Conveniences” section, listing the key equipment that will help you create the delicious masterpieces in this book. In the recipes he also notes what can be made in advance, how best to schedule your time, and any emergency substitutions and shortcuts that will make life easier on the big day. Along the way, he divulges his secrets and inspiration, recounting stories of how he dreamed up dishes that he’s catered for his impressive roster of celebrity clients.

Full of creative recipes, unique party ideas, and vibrant food photography, Bite by Bite is your go-to source for inspired hors d’oeuvres and whimsical treats that will transform any gathering into an unforgettable event.

Editorial Reviews

Publishers Weekly

One would have to be extremely committed, with an obsessive attention to detail, to nail even one of these awe-inducing appetizers by Callahan, owner of Callahan Catering in New York City, let alone a fleet of them to service a party. Callahan's dishes are irresistibly adorable and inspired: tiny hand-twisted pretzels paired with shots of beer, or a mini meatball topped with its own little fork-swirled mound of pasta. Baked beans are served in bacon cups molded from mini muffin tins; miniature loaves of bread for grilled cheese sandwiches are baked in little pans; chicken parmesan bites manifest themselves as lollipops; pancakes the size of nickels, dimes, and quarters are stacked and glued together with dots of maple syrup. Commonplace savory items (burgers, bagels with cream cheese and lox) are transformed into desserts: chocolate ice cream "burgers" with meringue "buns," profiterole "bagels" with vanilla pudding for the cream cheese and mango or papaya slices for the lox. This book is for advanced cooks, but Callahan does offer some helpful tips and shortcuts for home cooks, like substituting store-bought for homemade ingredients. (Aug.)

Library Journal

This first book from caterer-to-the-stars Callahan has been a long time coming and does not disappoint. Over 100 photographs accompany 100 recipes for some of his most famous and lauded creations, e.g., Lilliputian Spaghetti & Meatballs, Cheeseburgers and Fries with homemade buns and little paper cones, Chicken Nori Cigarettes, and Stuffed Mushrooms inspired by Alice in Wonderland. Food on a stick has never been as chic as it is in Mango-Shrimp Lollipops and custom-branded Barbecued Chicken. Callahan provides detailed instructions for each recipe and tips for shortcuts and personalized presentations. He also includes sections on tools and serving ware and suggested themes and menus as well as a list of shopping resources. VERDICT With a little care, the average home cook can re-create these enticing dishes. An essential purchase for fans of tapas, mezes, dim sums, and other small bites.—Rosemarie Lewis, Georgetown Cty Lib., SC

Product Details

ISBN-13: 9780307718792
Publisher: Crown Publishing Group
Publication date: 8/30/2011
Pages: 256
Sales rank: 30,785
Product dimensions: 8.40 (w) x 10.00 (h) x 0.90 (d)

Meet the Author

PETER CALLAHAN is the owner of New York City–based Callahan Catering and is widely credited with having created the megatrend of miniaturized savory and dessert hors d’oeuvres. He has been catering for more than twenty-five years and has created food for Martha Stewart, Vera Wang, Kate Spade, JPMorgan, Tory Burch, Valentino, Regis and Joy Philbin, Tony Bennett, and Al Gore, among other clients. Peter and his wife, dress designer Josephine Sasso, divide their time among New York City, a country house in Pennsylvania, and a summer house on Nantucket. For more information, please visit CallahanCatering.com.

Recipe

baked beans in bacon cups
makes 2 dozen

for the honey
1 cup honey
1 fresh habanero chile, thinly sliced

for the beans
1 tablespoon extra-virgin olive oil
1 large yellow onion, very finely chopped
2 ½ cups canned navy beans, drained and rinsed
¾ cup (packed) light brown sugar
2 thick-cut bacon strips, finely chopped
¼ cup port wine
3 tablespoons finely chopped fresh cilantro leaves
1 ½ tablespoons dark molasses
1 teaspoon chili powder
2 teaspoons coarse salt

for the bacon cups
Nonstick pan spray
2 pounds thin-cut bacon

for serving
¼ cup sour cream
¼ cup finely chopped red or yellow bell pepper (or a combination of the two)
2 scallions, white and light green parts, thinly sliced

Honey
Pour the honey into a small saucepan and bring to a simmer over medium heat. Turn off
the heat, add the habanero, and allow the honey to cool to room temperature. Strain through a fine mesh sieve into an airtight container.

Beans
Heat the olive oil in a medium pot over medium heat. Add the onion and cook until
translucent, about 3 minutes. Add the beans, brown sugar, bacon, port, cilantro, molasses, 1 tablespoon of the habanero honey, and the chili powder and salt. Stir to combine, and bring to a
simmer over medium heat. Reduce the heat to medium-low and simmer gently until the mixture is reduced by half, about 20 minutes. Turn off the heat and set aside to cool to room temperature.

Bacon cups
Preheat the oven to 350°F.
Turn a mini muffin pan upside-down and lightly coat the bottom with nonstick pan spray.

Crisscross 3 slices of bacon over each upturned cup, and then place another mini muffin pan
on top so that the bacon slices are compressed between the two pans. Place the pans on a rimmed baking sheet and bake until the bacon cups are crisp and browned, about 20 minutes. Remove the baking sheet from the oven and set aside to cool
completely.

Lift off the top pan. Carefully remove the bacon cups from the bottom pan and place them on
a paper-towel-lined baking sheet to drain, wrong side up.

Serve
Gently reheat the beans in a saucepan
over medium heat until warmed through (add
1 tablespoon water if they’re too thick or dry). Place
a spoonful of the beans into each bacon cup. Top
with a dot of sour cream, some bell peppers, and a
scallion ring. Serve.

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Anonymous

Posted November 22, 2011

Helps you think outside the box!!

I bought this book for my husband who is a chef and it really helped to hit his creative side. Great book for great ideas!and the food is good too!
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Bite By Bite: 100 Stylish Little Plates You Can Make for Any Party

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Helps you think outside the box!!