amuse-bouche [ah-mewz-BOOSH] Literally translated, this French term means "entertained mouth." An amuse-bouche is usually a small one- or two-bite portion, meant to tickle the taste buds. It is the appetizer to the appetizer.
There is a great book on amuse-bouche called, you guessed it, Amuse-Bouche by Rick Tramonto. If you're itching to make things like Chilled Cucumber Soup with Lemon Oil, or Bulgur Salad with Watercress and Toasted Walnut Puree, it'll be a welcome addition to your cookbook shelf.
*Word of Mouth is a weekly feature of The Kitchen that will explain some of the more mystifying vocabulary of the food world. Is there a word or term that you want defined? Send us an email.
hello. I recently purchased Rick Tremontos' Amuse Bouche. The very first recipe I used failed. I made the 'forest mushroom terrine'. Althought the amount of gelitin it called for seemed excessive, I followed as it read. Turns out that was actually not enough. My terrine didn't set at all. Anyone else have a problem? sucsess?