Americans are embracing the small plate craze. They are serving bite-size mini meals—tapas, bar snacks, antipasti, skewered vegetables—whenever they entertain. Simple Italian Snacks shows how to plan a menu for any gathering in the informal yet chic way that Italians have mastered. Here are recipes appropriate for an afternoon by the pool, a fireside get-together with friends, an intimate dinner for two, or a party for a crowd. The dishes, which can be served as hors d'oeuvres or presented as a meal, are easy to prepare, and many can be made ahead of time.
The authors of the wildly successful Simple Italian Sandwiches include all-new bruschetta, tramezzini, and panini as well as classic Italian snacks such as Baked Eggs in Tomato Sauce and Rice Balls. They show us how to make any party an event and even include sparkly cocktails. The recipes in Simple Italian Snacks are quick yet incredibly sophisticated and, as always, delicious.
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Jason Denton is involved in some of New York City's most successful restaurants. First on the panini scene was 'ino. Broadening the 'ino concept of bruschetta, tramezzini, and panini, 'inoteca added the authentic Italian small plates for which it has been critically praised. Along with Mario Batali and Joseph Bastianich, Denton is a partner in Lupa Osteria Romano, one of New York City's best Italian restaurants, as well as the newly opened Bar Milano. Food & Wine, in their annual tastemaker awards, dubbed Denton an "Italian food emissary." He lives with his wife, Jennifer, and sons, Jack and Finn, in New York City.
Kathryn Kellinger is the coauthor of the James Beard—and IACP-nominated The Balthazar Cookbook and George Foreman's Indoor Grilling Made Easy. She lives with her husband, Lee Hanson, and two daughters, Maya and Reid, and one Labrador retriever in New York City.From Publishers Weekly:
The authors of Simple Italian Sandwiches have returned to print with more panini, alongside a variety of small plates including bruschette, salads, spiedini (skewers) and pizzas. Quality ingredients and simple preparation are the basis for the 80-plus recipes, designed for entertaining or easily grouped together for casual mid-day and evening meals. Organized by occasion, chapters such as World Cup Final and Backyard Bocce Tournament may not have significance for many American home cooks, but nevertheless ground the spirit of the book, which include delicious musts such as the classic dish of arancini (rice balls), stuffed fried zucchini flowers, sliced skirt steak panini, and sweet pea bruschetta with mint and pecorino. Headnotes are filled with pertinent information on ingredients and serving suggestions, and paired cocktail recipes make nice additions. Its handy trim size and well-shot, full-page color photos make this an appealing gift title, ideal for housewarmings. (Nov.)
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