Hors d'Oeuvre at Home with The Culinary Institute of America

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Overview

"The Culinary Institute of America is the nation's most influentialtraining school for professional cooks."
—Time magazine

The Culinary Institute of America is the nation's premier culinary training ground—the place where many top chefs and caterers have honed their skills in the kitchen. The school's emphasis on solid technique and rigorous hands-on training is widely respected and admired by culinary insiders the world over.

Now, in Hors d'Oeuvre at Home with The Culinary ...

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More About This Book

Overview

"The Culinary Institute of America is the nation's most influentialtraining school for professional cooks."
—Time magazine

The Culinary Institute of America is the nation's premier culinary training ground—the place where many top chefs and caterers have honed their skills in the kitchen. The school's emphasis on solid technique and rigorous hands-on training is widely respected and admired by culinary insiders the world over.

Now, in Hors d'Oeuvre at Home with The Culinary Institute of America, the experts show you how to prepare an impressive selection of bite-sized creations for any gathering. From skewers and dips to desserts, they explain the various types of hors d'oeuvre and walk you step by step through the techniques you need to create each one. Featuring more than 150 stylish recipes and 40 full-color photos, the book provides all the guidance and know-how you need to cater your own parties and dazzle your guests.

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Product Details

  • ISBN-13: 9780764595622
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 4/23/2007
  • Edition number: 1
  • Pages: 224
  • Sales rank: 224,494
  • Product dimensions: 9.60 (w) x 10.10 (h) x 1.10 (d)

Meet the Author

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

BEN FINK is an award-winning photographer whose work has been featured in Saveur, Bon Appetit,and Food & Wine magazines, as well as in several books, including the James Beard Award–winning Artisan Baking Across America. He is a member of Who's Who in American Photography and resides in New York City.

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Table of Contents

Chapter 1. Introduction.

Chapter 2. Edible Containers and Bases.

Chapter 3. Fillings, Dips, and Toppings.

Chapter 4. Filled, Stuffed, Layered, and Rolled.

Chapter 5. Skewered and Dipped.

Chapter 6. Bowls and Platters.

Chapter 7. Cheese Service.

Chapter 8. Bite-Size Desserts and Sweets.

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Customer Reviews

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