amuse-bouche: An introduction to amuse-bouche, a French creation that introduces exciting, unusual flavours in tiny quantities at the onset or in the ... a lot of fun! (the amuse-bouche) (Volume 1)

Amuse-bouche, roughly translated from the French, is a ‘taste tantalizer’ or an ‘appetite teaser’. Its purpose is to introduce exciting, unusual flavours in tiny quantities at the beginning or in the middle of a meal. Amuse-bouche should not be confused with canapés or hors d’oeuvres. It is essentially a separate course in its own right. American and English cooks Dana Wood and Gillie Bowen, who live in the Loire Valley in France, have created over 100 amuse-bouche recipes, all with colour photographs, and with tips on planning and presentation. When you include these one-bite works of art in your menu, you will take your lunch and dinner parties from good to exceptional. amuse-bouche was first published in the UK in November 2011 by Bowood Publishing. It sold out immediately. Featured in Waitrose Weekend in May 2012, it was recommended by one of the UK’s top supermarket chains. It is now available worldwide on Amazon. This beautifully presented cookbook has been illustrated by the well-known French artist, Aude Kamlet. It is an essential addition to today’s modern kitchen.