(en) Melissa Clark, « Tiny Come-Ons, Plain and Fancy », sur The New York Times, , In the long history of cuisine, amuse-bouches (also called amuse-gueules) are relative newcomers, entering into fashion during the salad days of nouvelle cuisine and gaining in prominence and complexity ever since. Before that, said the chef Jean-Georges Vongerichten of Jean Georges (which serves a stunning, ever-changing array of amuse-bouches), fancy French restaurants presented simple canapés and hors d'oeuvres like smoked salmon sandwiches and gougères with drinks
(en) Mark Bittman, « Choice Tables; There's No Free Lunch in London, But Prix Fixe Eases the Sting », The New York Times, (lire en ligne)
worldcat.org
Rick Tramonto et Mary Goodbody, Amuse-Bouche: Little Bites That Delight Before the Meal Begins, New York, Random House, (ISBN0-375-50760-4, OCLC49225896)
