6 PREFACE The approaching dusk starts with a unique light, when a golden evening glow gradually blends into slowly darkening blue skies. A mild breeze might make its way through streets, alleys and gardens, gently cooling roofs and terraces still hot from the day's sun. Lights start coming on everywhere. The evening begins to take on colour as the city's noise softens, merging "vith the first beats of the night's music. There's laughter, clinking glasses, Joie de vivre. Saucepans are moved onto cookers, fires are lit. Aromas of herbs and spices waft through the streets -not long now before there will be a bite to eat! Dining at dusk is magical. The day's work is done. We can let go and make time for a cool drink, accompanied by small, uncomplicated dishes. It's time to clock off. Time for friends and family. Time to gather and enjoy. It's the perfect time for stories, for listening, talking, marvelling and laughing. I have experienced this magic time and again during my culinary travels: all over the world, people gather around the blue hour, meet at bars, food counters, pubs, izakayas, bodegas and bistros, at cervejarias and tapas bars for a drink, a few snacks and nibbles. It's relaxed and full of joy. Many countries around the world have a distinctive bar food culture that forms an essential part of their culinary heritage. From Italian cicchetti, Spanish tapas and Greek mezze through to British pub food and well beyond, to Portugal, Latin America and Mexico, with tacos, tortillas and ceviche, across the Caribbean to India, China and Australia -everybody loves quickly and easily prepared delicacies shared with friends and guests 1 in a casual environment, ,.vhether at home or at a bar or party. Moreover, these snacks are surprisingly light and healthy, with plenty of fresh herbs, salads and vegetables, some of them vegetarian or even vegan, some ,.vith high-quality fish and grilled meats. We find exciting combinations with intriguing spices, new aromas and the typical flavours of national cuisines. In this book, we follow the course of the setting sun on a culinary journey around the world for the golden hour, introducing us to delightful snacks, nibbles, delicacies, bar and finger foods. Uncomplicated treats are served with a generous side of music, an essential part of any sunset. This book therefore invites you a musical journey as well as a culinary one, with suggestions ranging from sophisticated jazz and lounge music to soul and funk, Latin and Brazilian tunes, chansons and beautiful traditionals. The old often meets the new as the dusk approaches, and contemporary cuisine for this beautiful time of the day is a true discovery: relaxed, simple and comforting at any time of the day and a perfect match for modern life. I hope you'll enjoy this exciting culinary journey through dusk-time dining all over the world. The evening belongs to us -as does the day! STEVAN PAUL 6 PREFACE The approaching dusk starts with a unique light, when a golden evening glow gradually blends into slowly darkening blue skies. A mild breeze might make its way through streets, alleys and gardens, gently cooling roofs and terraces still hot from the day's sun. Lights start coming on everywhere. The evening begins to take on colour as the city's noise softens, merging "vith the first beats of the night's music. There's laughter, clinking glasses, Joie de vivre. Saucepans are moved onto cookers, fires are lit. Aromas of herbs and spices waft through the streets -not long now before there will be a bite to eat! Dining at dusk is magical. The day's work is done. We can let go and make time for a cool drink, accompanied by small, uncomplicated dishes. It's time to clock off. Time for friends and family. Time to gather and enjoy. It's the perfect time for stories, for listening, talking, marvelling and laughing. I have experienced this magic time and again during my culinary travels: all over the world, people gather around the blue hour, meet at bars, food counters, pubs, izakayas, bodegas and bistros, at cervejarias and tapas bars for a drink, a few snacks and nibbles. It's relaxed and full of joy. Many countries around the world have a distinctive bar food culture that forms an essential part of their culinary heritage. From Italian cicchetti, Spanish tapas and Greek mezze through to British pub food and well beyond, to Portugal, Latin America and Mexico, with tacos, tortillas and ceviche, across the Caribbean to India, China and Australia -everybody loves quickly and easily prepared delicacies shared with friends and guests 1 in a casual environment, ,.vhether at home or at a bar or party. Moreover, these snacks are surprisingly light and healthy, with plenty of fresh herbs, salads and vegetables, some of them vegetarian or even vegan, some ,.vith high-quality fish and grilled meats. We find exciting combinations with intriguing spices, new aromas and the typical flavours of national cuisines. In this book, we follow the course of the setting sun on a culinary journey around the world for the golden hour, introducing us to delightful snacks, nibbles, delicacies, bar and finger foods. Uncomplicated treats are served with a generous side of music, an essential part of any sunset. This book therefore invites you a musical journey as well as a culinary one, with suggestions ranging from sophisticated jazz and lounge music to soul and funk, Latin and Brazilian tunes, chansons and beautiful traditionals. The old often meets the new as the dusk approaches, and contemporary cuisine for this beautiful time of the day is a true discovery: relaxed, simple and comforting at any time of the day and a perfect match for modern life. I hope you'll enjoy this exciting culinary journey through dusk-time dining all over the world. The evening belongs to us -as does the day! STEVAN PAUL Next >