The Appetizer Atlas: A World of Small Bites

642 Pages·2003·2.47 MB·English

by  Arthur L. Meyer

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Appetizer Atlas
T H E
A W O R L D O F S M A L L B I T E S
Arthur L. Meyer
Jon M. Vann
JOHN WILEY & SONS, INC.
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Appetizer Atlas
T H E
A W O R L D O F S M A L L B I T E S
Arthur L. Meyer
Jon M. Vann
JOHN WILEY & SONS, INC.
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ISBN: 0-471-41102-7
This book is printed on acid-free paper. (cid:2)∞
Copyright © 2003 by Arthur L. Meyer, Jon M. Vann. All rights reserved.
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in
any form or by any means, electronic, mechanical, photocopying, recording, scanning, or oth-
erwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act,
without either the prior written permission of the Publisher, or authorization through payment
of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive,
Danvers, MA 01923, [phone], fax [phone], or on the Web at www.copyright.com.
Requests to the Publisher for permission should be addressed to the Permissions Department,
John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, [phone], fax (201) 748-
6008, e-mail: [email protected].
Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best ef-
forts in preparing this book, they make no representations or warranties with respect to the accu-
racy or completeness of the contents of this book and specifically disclaim any implied warranties
of merchantability or fitness for a particular purpose. No warranty may be created or extended by
sales representatives or written sales materials. The advice and strategies contained herein may not
be suitable for your situation. You should consult with a professional where appropriate. Neither
the publisher nor author shall be liable for any loss of profit or any other commercial damages, in-
cluding but not limited to special, incidental, consequential, or other damages.
For general information on our other products and services or for technical support, please con-
tact our Customer Care Department within the United States at [phone], outside the
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Library of Congress Cataloging-in-Publication Data:
Meyer, Arthur L.
The appetizer atlas : a world of small bites / Arthur L. Meyer and Jon M. Vann.
p. cm.
Includes bibliographical references and index.
ISBN 0-471-41102-7 (cloth : alk. paper)
1. Appetizers. 2. Cookery, International. I. Vann, Jon M. II. Title.
TX740 .M42 2003
641.8'12—dc21 2002071383
Book design by Richard Oriolo
Cover and interior photography by Boyd Hagen
Printed in the United States of America
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This book is dedicated to the memory of Helen Sadler
and L.A.Vann (Dad’s beaming with pride) and
to Betsy Vann (the best Mom on the planet).
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Contents
About This Book vii North America 1 Thailand 294
Introduction xi New England9| Mid-Atlantic States14|
The South20| Louisiana28| The Indian Subcontinent 312
Midwest39| The Western States50| Southwestern Asia 330
The West Coast56| The Southwest62
Middle East 351
Mexico 72
Regional Africa 371
Caribbean 94
North Africa 389
Central America 112 (The Maghreb)
South America 129
Eastern Mediterranean 408
Brazil 143
Eastern Europe 426
Oceania 162
Scandinavia and the 445
Philippines 177 Baltic States
South Asia 194 Central Europe 463
Japan 210 Italy 483
Korea 230 Spain and Portugal 503
China 240
France 521
Chef’s Pantry 562
Vietnam 259
Bibliography 590 United Kingdom 543
Index 611 Southeast Asia 274 and Ireland
v Contents
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About This Book
THE AUDIENCE FOR which this book is written includes
professional chefs, caterers, and advanced home cooks. With
this in mind, several features should be noted. The ingredient
list at the beginning of each recipe includes some preparation
that will not be found in the instructions. For example, an en-
try in the ingredient list may be for “1 red bell pepper, fire
roasted, seeded, peeled, and diced.” Read the ingredient list
carefully and keep these preparations in mind when deter-
mining how much time it will take to prepare the dish. An-
other entry may be for “1⁄ cup [120 mL] carrots, finely diced.”
2
Measuring, in this case, implies that the carrots are measured
afterthey have been diced. Also, it is assumed that the carrots
were washed and peeled before they were diced. Another as-
sumption is that an appropriate container or implement is se-
lected for a particular task. You will not see the instruction
“take out a bowl” or “use a wire whip” when mixing several in-
gredients for a marinade.
The book is divided into twenty-eight cooking region
chapters, each of which begins with a general introduction con-
taining the history of the region as it relates to the develop-
ment of the area’s cuisine, the geography of the region, crops
and animals raised for food, cooking and flavoring techniques,
and influences of other cultures on cooking in the region. Fol-
lowing each general introduction is a number of selected
recipes for that region.
Each recipe’s instructions have been organized into sev-
eral sections. “Advance Preparation” is always listed first. This
section lists things that can be done in advance, from several
vii About This Book
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hours to several days. Advance preparation is essential in the professional setting and is quite
useful to the home cook to relieve the stress associated with complex recipes requiring many
stages. In addition, some things haveto be done in advance (“marinate overnight”), so read
this section carefully when preparing a dish. Next you may find several “Preparation of”
sections for such things as sauces, doughs, and fillings. In the “Cooking Method” section
that follows, all cooking instructions for final preparation of the dish are given. In this sec-
tion it is assumed that the oven or oil has been heated to the correct temperature. For ex-
ample, “Bake at 350°F [175°C] for 20 minutes” assumes that the oven has been heated first.
Note also that all measured ingredients in the recipes are given in English measurements
with metric measurements following in brackets. The “Service” section gives portion size,
assembly method, and simple garnishing instructions.
The number of servings recommended is given at the top of the recipe. Most recipes
have been written for eight servings, but occasionally twelve or sixteen servings are given.
All recipes may be reduced or expanded proportionately. The home cook may halve all in-
gredients for four servings; in the restaurant or catering setting, recipes may be easily ex-
panded fourfold. Many recipes can also be made into entrée-size portions by doubling the
given portion size. The authors cooked both expanded and reduced quantities of each dish
to ensure accuracy, authenticity, and proper flavoring. Many recipes were also cooked in a
restaurant setting to ensure applicability to the commercial kitchen.
At the beginning of each recipe there is a preface containing interesting historical in-
formation about the dish as well as descriptions of unusual ingredients, personalities, and
locations. Factual information on main ingredients for the dish is often provided. The title
of each recipe is also given in the country of origin’s language (using commonly accepted
English spelling), and the regional name is often explained in the preface to the recipe. At
the end of each recipe there are “Chef Notes” containing information on specialized tech-
niques, substitutions, serving suggestions, cautions, and additional recipes.
Another feature of the book is the “Chef’s Pantry.” Maintaining the authenticity of nu-
merous cooking regions of the world requires the use of specialized ingredients, some of
which may be unfamiliar to the reader. The Chef’s Pantry is a glossary of selected ingredi-
ents used in the book that the authors feel require further explanation. This information,
along with facts gleaned from the preface to the recipe and the introduction to the chap-
ter, allows for interesting menu descriptions and the education of waitstaff, important con-
siderations when serving dishes that are global in nature. In the back of the book there is
also an Index, which includes recipe titles and recipes listed by main ingredient.
As mentioned earlier, since all dishes were cooked, the authors can assure the reader
that each recipe works—quantities and yields are accurate, seasonings are correct, and each
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