Taste Magazines would like to highly reccomend the book Stick it Spoon It Put It In A Glass by Chef Eric Levine. Chef Eric is a good friend of mine. He is an amazing chef. He has won many awards including being nominated for a James Beard Award, Restaurant Guild International Chef of the Year 2013, PAIRSINE Chef of the Year 2012, and was also a winner on "Chopped" on the Food Network. He is currently chef/partner of Morris Tap and Grill in Randolph, NJ. The restaurant website is http://www.morristapandgrill.com/
You can order the book from the following link: http://catersourcestore.miiduu.com/books/stick-it-spoon-it-put-it-in-a-glass
Here is an overview and some sample pages of the book:
Chef Eric LeVine has put together a collection of hors d’oeuvre recipes (including desserts) to serve as inspiration for anyone who enjoys creating in the kitchen.
The concept is unique: Chef Eric takes three key ingredients, then shows you three different ways to combine them in hors d’oeuvre that delight every palate. So, veal, cremini mushrooms and onions may turn into Veal Sweetbreads with Cremini Mushroom Custard and Roasted Pearl Onions on a skewer, Pan Roasted Veal Loin with Grilled Cremini Mushrooms and Crispy Shallots in a spoon, or Veal Shepherd’s Pie with Cremini Mushroom Mashed Potatoes and Carmelized Onion Sauce in a glass.
The book has recipes for Poultry, Meat, Seafood, Vegetables, Cheese and Dessert hors d’oeuvre, with four sets of three ingredients in each chapter, for a total of 12 recipes per chapter. But the possibilities don’t stop there; Chef Eric offers variations and ideas that allow chefs to create almost endless variations.
Order your copy today: http://catersourcestore.miiduu.com/books/stick-it-spoon-it-put-it-in-a-glass
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