Appetizers can be the most exciting, innovative course of the meal. They highlight the chef’s talents, and in small portions show the diners what’s in store for the main course. Arthur Meyer and Jon Vann have tirelessly searched high and low for interesting ideas, drawing from cuisines around the world. The Appetizer Atlas is the result of those endeavors. Atlas is the key word in this encyclopedia-like book. Broken down into recipes by region - 28 in all - they cover just about every cuisine we’ve ever heard of (and some we haven’t).
The Appetizer Atlas:
A World of Small Bites
by Arthur L. Meyer and Jon M. Vann
(Wiley, March 2003)
Hardcover, 624 pages
What inspired you to write this book?
Arthur Meyer: I’m from New York and was bombarded by ethnic food my whole life. I’ve been very interested in global cuisine since the 1970s. We thought that global appetizer recipes are very exciting, that they would be the best way to highlight the cuisine.
Do you have a favorite recipe in this collection?
Arthur Meyer: Well there are a few standouts. The chicken salad from Guam is possibly one of the best I’ve ever eaten. The glazed chicken drumettes are like lollipops! And another favorite would be the stuffed wings. Wings are so difficult to debone without ripping the meat apart, but once you learn it becomes easier.