Would you like a shovel with your salad? A snow-cone in your cocktail? How about some meatballs in your parfait? When Barton G. is in the kitchen, there is only one thing to expect: the unexpected. For him cooking represents an opportunity to let the imagination run wild. He has a peculiarly wonderful mission: he wants us all to play with our food. His message is that having fun in the kitchen is the most surefire way to create a fun party.
In The Big Dish, Barton shows you how to re-create this magic at your next party or special event. He reveals the secrets to the unforgettable food and over-the-top presentations from his beloved restaurants. The element of surprise is an underlying theme. Barton specializes in a particular brand of culinary trompe l'oeil. No dish is quite what it seems on first inspection. Take the Cheese Board: rounds of brie and camembert turn out to be miniature cheesecakes, and alongside, those aren't toasts, they're biscotti. Bite into what looks like a pop tart and you discover there is a savory lobster filling inside. Small clay pots come planted with crudite veggie flowers and black olive soil.
Sometimes the play comes in the form of scale, such as with the Bucket o' Bones: pork ribs, lamb chops, and chicken drumsticks are served in a steel bucket accompanied by a paintbrush and sauce for slathering. Other signature constructions include Voo-doo Shrimp, Lobster Toaster Tarts, Chocolate Kiss Cake, and Marshmallow Pizza. When you make these at home, these dishes are sure to cheer even the grumpiest of guests and make anyone feel like a kid again.
About the Author
Barton G. Weiss is the wizard behind the restaurants Barton G., Prelude, and The Villa in Miami, as well as a second Barton G. in Los Angeles. He has been featured in publications such as "The New York Times, Forbes, USA Today," and "The Wall Street Journal." He appeared as a guest judge on "Top Chef" and Giada de Laurentiis's "Behind the Bash."
"There's not a recipe in this book that doesn't offer a major serving of WOW." "-Cookbooks365" "If you're into edible whimsy and culinary puns, this could be the cookbook for you. Miami (and soon LA) eventsman/restaurateur Barton G. Weiss describes his tricks of the trade -- think cheesecakes that look like wheels of cheese and savory lobster pop tarts -- that are sure to "cheer up even the grumpiest of guests and make anyone feel like a kid again." -"Eater.com" "Barton G. Weiss, the creative mastermind behind restaurants Barton G., Prelude and The Villa in Miami, has come up with his next big project-- a whimsical and over-the-top cookbook. Aptly named "The Big Dish: Recipes to Dazzle and Amaze from America's Most Spectacular Restaurant, "the highly anticipated cookbook reveals Barton G.'s secrets to his unforgettable food and extravagant presentations. With the cookbook, readers will be able to re-create the dishes served in his beloved restaurants right at home. With Barton G., the only thing to expect is the unexpected. For the creative chef, cooking represents an opportunity to let the imagination run wild. He strongly believes in playing with his food and simply having fun." "-Hauteliving.com" "His goal in all is "to create drama and theater, devising a different story to pair with each situation and individual." The results are flamboyant, full of lush dishes overflowing with food and trompe l'oeil displays producing intriguing illusions. This cookbook can enliven Spoleto entertaining, with its colorful backdrop..."" -Post and Courier" ..".the book is unlike most on the market and an inspiring resource for those looking to shake up the typical dinner party." "-Departures" "If you're looking for recipes that will truly amaze and amuse your guests' minds and palates, you have to check out "The Big Dish." Your guests will be hoping for a return invite the minute you say good night." -Leite's Culinaria "Whether readers
Number Of Pages: 192
Published: 1st August 2014
Publisher: Rizzoli International Publications
Country of Publication: US
Dimensions (cm): 25.6 x 20.9 x 2.7
Weight (kg): 0.57
Edition Number: 1