The Appetizer Atlas: A World Of Small Bites

"Comprehensive and eminently useful . . . great for lifting your party from the doldrums of predictability. I am already stealing ideas."
-Anthony Bourdain, author of Kitchen Confidential and A Cook's Tour

"A must read. . . . Every restaurant kitchen and home should have a copy of The Appetizer Atlas."
-Dean Fearing, chef and author of The Mansion on Turtle Creek Cookbook and Dean Fearing's Southwest Cuisine

"Meyer and Vann deliver a dazzling array of little treasures with big flavors. Browsing through their creative recipes made me want to nibble my way around the world."
-James McNair, bestselling cookbook author, International Association of Culinary Professionals Award of Excellence honoree

"The excellent recipes . . . are matched by a top-notch bibliography and a glossary that instructs and inspires. BRAVO!"
-Antonia Allegra, CCP Director, The Symposium for Professional Food Writers

The ultimate single-source cookbook for a world of appetizers
Whether in the form of a passed hors d'oeuvre, canapA(c), or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off any dining experience in style. This unique, encyclopedic cookbook offers 400 authentic, savory recipes for appetizers from twenty-eight distinctive regional cuisines-from Mexico to Maghreb, from China to the Caribbean, along with France, India, Italy, Japan, Thailand, and many more. All recipes are kitchen tested, perfect for home cooking, professional catering, and entertaining. With photographs of finished dishes, plus background material on specialty ingredients and regional cooking methods, this comprehensive resource is the only appetizer book a cook will ever need.
Arthur L. Meyer (Austin, TX) is a professional chef, pastry chef, and consultant for commercial bakeries.
Jon M. Vann is an award-winning chef, restaurant consultant, and a food writer for the Austin Chronicle.