Small Bites Big Flavor: Simple, Savory, and Sophisticated Recipes for Entertaining

320 Pages·2013·11.81 MB·English

by  Eric LeVine

Copyright © 2013 by Eric LeVine Photographs © Tony Calarco except for photos
of author pages 5, 41, 64, 86, 218 taken in La Cucina Alessi at Vigo Importing
Co. by Ali, used by permission.
ALL RIGHTS RESERVED. No part of this book may be reproduced or transmitted
in any form by any means, electronic or mechanical, including photocopying
and recording, or by any information storage and retrieval system, except as
may be expressly permitted in writing from the publisher. Requests for
permission should be addressed to Globe Pequot Press, Attn: Rights and
Permissions Department, PO Box 480, Guilford, CT 06437.
Lyons Press is an imprint of Globe Pequot Press.
Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of foodborne illness, especially if you
have certain medical conditions.
Project editors: Tracee Williams and Ellen Urban Text design and layout: Nancy
Freeborn Library of Congress Cataloging-in-Publication Data LeVine, Eric.
Small bites big flavor : simple, savory and sophisticated recipes for
entertaining / Chef Eric LeVine ; foreword by David Burke ; photographs by
Tony Calarco.
pages cm
Summary: “Accolades from the James Beard Foundation, the International
Chefs Association, the judges of Chopped, and more attest to the energy,
imagination, and passion of Chef Eric LeVine’s cuisine, here delivered in a
beautiful, personality packed cookbook filled with delicious recipes, perfect for
entertaining on any scale”—Provided by publisher.
Includes index.
ISBN 978-1-4930-0195-8 (epub) 1. Entertaining. 2. Appetizers. 3. Cooking. 4.
Flavor. I. Title.
TX731.L479 2013
642’.4—dc23
2013032435

CONTENTS
COPYRIGHT
FOREWORD BY DAVID BURKE
FIRE IT UP!
Giving the Gift of a Meal
SMALL BITES
Hors d’Oeuvres: The 3 × 3 Way, Three Great Ingredients Combined Three
Flavorful Ways
MID BITES
Snacks and Fillers for Platters, Bowls, Bigger Vessels, and Tabletop Snacks
BIG BITES
Entree-Style: Heartier Dishes for Entertaining with a Twist
SWEET BITES
Simple and Elegant Desserts for Every Occasion
TASTY COCKTAILS
Balancing Flavor in Delectable Drinks
ACKNOWLEDGMENTS
SOURCES
INDEX
ABOUT THE AUTHOR
FOREWORD
I can’t think of a more exciting time than right now to be a chef in America. The
media and the country as a whole are having a love affair with food, and chefs
have taken on “rock star” status. While fame among the masses and respect
among your peers don’t come easily in this industry, those with talent, drive,
and the guts to go for it do find their success. In my book, there’s no better
example of the creative, tenacious chef than Eric LeVine.
I met Eric before this food revolution, in the early 1990s when he came to
work for me at the River Café in Brooklyn. He was a fellow graduate of the
Culinary Institute of America, and I welcomed him into the kitchen and hoped
he had potential. The River Café is a tough testing ground. It is a New York City
icon known for really raising the bar when it comes to the modern
interpretation of classic cuisine—developing flavor profiles, sourcing local and
seasonal ingredients, demanding perfection.
From the beginning, I knew Eric would succeed. He was an eager, curious
student and was detail oriented. He was willing to take both advice and
criticism and use them to get better. At the same time, he wasn’t afraid to
make a suggestion or try something new. Like me, he was a kid in a candy store
when it came to food—experimental, creative, and passionate. But he also had
a great respect for ingredients and for the fundamentals of good cooking.
Note:
All recipes requiring salt use kosher salt; all recipes using pepper use white
pepper unless otherwise indicated.
All presentations shown within these pages are concepts—feel free to use
your own ideas! If you have questions, contact me via my website,
ChefEricLeVine.com.
Experience Level