Bite Size: Elegant Recipes for Entertaining

From the elegant hors d'oeuvres to the sparkling Champagne, cocktail parties are loved by everyone. But fun as they are to attend, the thought of hosting one can be a little daunting&#8212until now. With Bite Size, legendary chef François Payard shows home cooks how to prepare simple, sensational appetizers that will leave guests impressed and hosts with energy to spare.

François knows how to throw a good party. In addition to his renowned New York restaurant, Payard Pâtisserie & Bistro, he runs the upscale catering company Tastings. Several times a week, he prepares sophisticated canapés and light bites for hundreds of people. In Bite Size, he presents a collection of his favorite recipes made easy for everyday cooks.

Along with chapters on meat, fish, vegetable, and cheese hors d'oeuvres, François includes a wealth of helpful hosting tips, hints, and serving suggestions&#8212try serving soup in shot glasses, for example. The innovative recipes use simple, easy-to-find ingredients for spectacular results such as Prosciutto-Wrapped Gnocchis, Sweet Corn Madeleines with Caviar and Crème Fraîche, and Crab and Mango Salad in Apple Cups. Each recipe is accompanied by a lush, full-color photograph of the finished dish.

Whip up a few of these easy Bite Size treats and pop the cork on a bottle of bubbly&#8212it's time to enjoy the party!

From the elegant hors d'oeuvres to the sparkling Champagne, cocktail parties are loved by everyone. But fun as they are to attend, the thought of hosting one can be a little daunting—until now. With Bite Size, legendary chef François Payard shows home cooks how to prepare simple, sensational appetizers that will leave guests impressed and hosts with energy to spare.

François knows how to throw a good party. In addition to his renowned New York restaurant, Payard Pâtisserie & Bistro, he runs the upscale catering company Tastings. Several times a week, he prepares sophisticated canapés and light bites for hundreds of people. In Bite Size, he presents a collection of his favorite recipes made easy for everyday cooks.

Along with chapters on meat, fish, vegetable, and cheese hors d'oeuvres, François includes a wealth of helpful hosting tips, hints, and serving suggestions—try serving soup in shot glasses, for example. The innovative recipes use simple, easy-to-find ingredients for spectacular results such as Prosciutto-Wrapped Gnocchis, Sweet Corn Madeleines with Caviar and Crème Fraîche, and Crab and Mango Salad in Apple Cups. Each recipe is accompanied by a lush, full-color photograph of the finished dish.

Whip up a few of these easy Bite Size treats and pop the cork on a bottle of bubbly—it's time to enjoy the party!

Publishers Weekly

Budding caterers may want to pick up a copy of haute French chef Payard's latest book, for they're the only entertainers who will really be able to use it. With recipes that are stunning but labor-intensive (who wants to be standing over the stove browning tuna wrapped in phyllo while guests are in the living room sipping champagne?), this collection may be best left to those who want to serve but not socialize. Not all of these hors d'oeuvres must be made immediately before serving, however. Ratatouille in Parmesan Cups, for instance, could probably be prepared ahead of time and reheated, and Chilled Tomato Soup with Guacamole is definitely do ahead-able. White Anchovy and Tomato Crostini is a simple, elegant example of southern French cuisine. And as Payard, who has worked in some of the world's greatest kitchens (including Le Bernardin and Daniel in New York) says, Cherry Tomatoes Filled with Goat Cheese are "easy"-that is, once you've scooped out the inside of 20 little tomatoes. Kumamoto Oysters with Yuzu Sorbet and Caviar, Kataifi-Wrapped Scallops with Orange-Mustard Sauce, and Lamb and Tomato Chutney on Cumin Wafers, on the other hand, are probably out of the question for most cocktail party hosts. Photos. (Oct.) Copyright 2006 Reed Business Information.

Francois Payard is a third-generation pastry chef who has worked in some of the world’s greatest kitchens, including La Tour d’Argent in Paris and Le Bernadin and Daniel in New York. In 1997 he opened his own patisserie and bistro to tremendous acclaim.

Francois is the recipient of numerous culinary honors and awards.