Heinz Beck is not one to underestimate a first impression. He welcomes guests to Rome’s famed La Pergola restaurant with amuse bouches that never fail to surprise and delight. Prepared with the same meticulous attention that is lavished on every other course, these inviting little bites communicate Beck’s philosophy in miniature form. The elements of his signature style – creative presentation, contrasting textures and extraordinary lightness – are clearly evident, even when he is working on a such a small scale.
In this book, Heinz Beck offers over forty recipes for his favorite finger food in forms ranging from the classic (bruschette, kebabs) to the inspired (cones, spoons, shots). Superbly photographed by Janez Puksic, these images demonstrate that even a tiny portion can make an enormous visual impact, riveting a diner’s attention even before he takes a single bite. And after that fatal first encounter, there is no turning back. Cheese Pralines with Caviar, Lemon Ginger Sardines, Shallots Stuffed with Venison Ragoût, Won-Ton Bundles with Tuna and Peppers, Baccalà Foam with Olives and Tomatoes, Lemongrass Granita with Scampi and Avocado. . .Each and every one is utterly irresistible.
Born in Germany, Heinz Beck quickly conquered Italian hearts and palates with his cooking at the La Pergola restaurant in Rome. Holder of three Michelin stars since 2006 and equally highly rated by a number of other national and international fine dining guides, he continues to demonstrate an extraordinary sensibility for authentic Italian cuisine.