Hors D'Oeuvres

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Overview

Every great party begins with great-tasting appetizers, whether it is an informal gathering of friends and family or an elegant champagne soiree. From spicy cilantro shrimp to eggplant caviar crostini, the authors show you how to prepare more than 250 simple yet sensational canapés, along with menu suggestions for a variety of occasions and indispensable advice on portion allocation and planning ahead. Illustrated with inviting, actual-size photographs of every recipe, this uniquely practical guide includes ...
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Overview

Every great party begins with great-tasting appetizers, whether it is an informal gathering of friends and family or an elegant champagne soiree. From spicy cilantro shrimp to eggplant caviar crostini, the authors show you how to prepare more than 250 simple yet sensational canapés, along with menu suggestions for a variety of occasions and indispensable advice on portion allocation and planning ahead. Illustrated with inviting, actual-size photographs of every recipe, this uniquely practical guide includes full-color, step-by-step instructions to ensure successful party food whatever the occasion.

Author Biography: At the age of 13, Eric Treuille was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking. Work as a chef took him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's Hors d'Oeuvres, Pasta, and Ultimate Bread.

Victoria Blashford-Snell trained at Le Cordon Bleu, and runs a highly successful catering company.

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Product Details

  • ISBN-13: 9780789448958
  • Publisher: DK Publishing, Inc.
  • Publication date: 9/15/1999
  • Edition description: 1 AMER ED
  • Pages: 168
  • Product dimensions: 9.28 (w) x 11.32 (h) x 0.70 (d)

Meet the Author

At the age of 13, Eric Treuille was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking. Work as a chef took him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's Hors d'Oeuvres, Pasta, and Ultimate Bread.

Victoria Blashford-Snell trained at Le Cordon Bleu, and runs a highly successful catering company.

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Table of Contents

Introduction 6
The Ingredients
Store-Bought for Getting Ahead 8
Fine Foods for Special Occasions 10
Bold Flavors for Bite-sized Morsels 12
The Equipment
Kitchen Tools 14
Bakeware 16
The Recipes
Nibbles, Dips, and Dippers 20
Tops and Bottoms 36
Sticks and Skewers 66
Wraps and Rolls 82
Stacks and Cases 96
The Techniques
Making short crust pastry 136
Baking pastry tartlets 137
Making choux pastry 138
Baking choux puffs 139
Bread dough 140
Meringue 141
Mayonnaise 142
Hollandaise 143
Pastry cream and whipping cream 144
Making caramel and melting chocolate 145
Piping 146
Essential skills 147
Think-Ahead tips 149
The Party
The Plan 152
The Presentation 154
Natural Containers and Garnishes 156
Creative Serving Ideas 158
Menu Suggestions 160
Notes from the Cooks on the Ingredients 162
Index 165
Mail-order Sources 168
Acknowledgements 168
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Customer Reviews

Average Rating 4
( 5 )
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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted March 24, 2001

    The best there is.

    I am a cookbook collector and have been looking over and buying cookbooks on Hors D'Oeuvers and this is the best ever. I belive it is a lot better than any of Martha Stewart. It has great pictures and a mixture of all types foods to serve. If you can only buy one book now, this is it.

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  • Anonymous

    Posted February 20, 2001

    Beautifully illustrated hand book of hors d'oeuvres

    I am a professional chef and caterer. I found the variety and individual photos of each hors d'oeuvres very helpful and used several for holiday parties for clients. I did however find a number of errors and problems with the editing so I would caution careful reading of the recipes.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 25, 2000

    A nonchef's dream

    This is a terrific well written book and I dont even like to cook! It contains pictures for every receipe and very detailed instructions. Worth it for anyone who enjoys entertaining and likes to prepare different items using everyday items.

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