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Tramonto is the chef/co-owner of Chicago's acclaimed Tru and several other restaurants in the area, including Osteria di Tramonto and RT Lounge. Amuse-Bouche, one of his four previous cookbooks, showcased recipes for the ultrasophisticated amuse-bouches-essentially little bites to start the meal-served at Tru. Now he turns to the flavors he grew up with in an extended Italian American family, which he features in the little plates served in his more casual restaurants. The recipes are grouped into ten chapters, such as "Crudo" and "Bocconcini," and although they may be somewhat less rarified than the Tru amuses, overall they are more refined than rustic: Beef Carpaccio with Green Apple and Pea Shoot Salad, for example, or Grana Padano Flan with Basil Olive Oil. Full-page color photographs show off many of the dishes, and there is an extensive source list for ingredients and equipment. For most libraries.