While most kids were playing with action figures, Eric LeVine was in the kitchen testing and tasting recipes. As a youngster growing up in Brooklyn, Eric found excitement, challenges and passion in his favorite placethe kitchen. His childhood love became his career path and purpose. He studied at The Culinary Institute of America in Hyde Park, New York and soon after graduation, worked under celebrity chef David Burke at the River Cafe. He credits this experience with sparking his creative artistry with food. The award-winning chef has taught other chefs at conferences and seminars and is a go-to source of information about trends, recipes, and the world of food for publications ranging from USA Today to Food Arts Magazine. He has been featured often in Catersource magazine. He has made numerous network appearances across NBC, ABC, Fox5, and The Food Network where he became the 2011 Champion of "Chopped," the network's highest rated show. A five-time cancer survivor, Chef Eric knows the importance of a support circle in fighting this life-threatening disease. He advocates for the American Cancer Society and has been recognized by the Society with their prestigious Heart and Soul Award.He is currently the chef and partner at the Morris Tap & Grill in Randolph, NJ, and he is very active on Facebook and Twitter; fan page has over 6100 followers. See www.chefericlevine.com for videos, articles, and more.
Small Bites Big Flavor: Simple, Savory, and Sophisticated Recipes for Entertainingby Eric Levine
This imaginative cookbook is written for the home chef who wants to expand their repertoire in creating fun and unconventional dishes whether the gathering is for two, twenty, or two hundred. Through recipes bursting with personality, award-winning Chef Eric LeVine offers truly innovative takes on tried and true favorites, such as a twisted mini chicken pot pie, an
This imaginative cookbook is written for the home chef who wants to expand their repertoire in creating fun and unconventional dishes whether the gathering is for two, twenty, or two hundred. Through recipes bursting with personality, award-winning Chef Eric LeVine offers truly innovative takes on tried and true favorites, such as a twisted mini chicken pot pie, an amazing mouthful of flavor. The smallest of bites showcase three main ingredients used in three different preparations, such as mushroom, ginger, and chicken used three ways. Also included are recipes for delectable mid-sized, larger, and sweet biteseven some signature cocktails! Throughout, this engaging chef includes notes to encourage the home cook to enhance and change up their meals using these recipes as a base. All the 100-plus recipes, from Artichokes Stuffed with Pork and Ricotta to Brown Sugar Bacon Cupcakes, are accompanied by stunning photographs. You'll learn how much fun food can be to prepare, present, share, and of course to eat!
- Rowman & Littlefield Publishers, Inc.
- Publication date:
- Edition description:
- First Edition
- Sales rank:
- Product dimensions:
- 7.50(w) x 9.20(h) x 0.90(d)
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