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 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 ...

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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.

Product Details

  • ISBN-13: 9780756618889
  • Publisher: DK Publishing, Inc.
  • Publication date: 4/30/2007
  • Edition description: Reprint
  • Pages: 168
  • Sales rank: 209,126
  • Product dimensions: 9.07 (w) x 11.06 (h) x 0.53 (d)

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 theIngredients     162
Index     165
Mail-order Sources     168
Acknowledgements     168

Customer Reviews

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Sort by: Showing all of 5 Customer Reviews

  • Anonymous

    Posted January 6, 2011

    Best hors d'oeuvres Book!

    I'm addicted to cookbooks, especially hors d'oeuvres/appetizer books, so I own a lot. This book is by far the best one. I have used so many recipes! They are easy to make, but also very unique (not the same old recipes you find in every other book). I have yet to make something that I didn't like and I've had this book for 3 years! I've gotten more compliments on food made from this book then any other! This book is also good to adapt your own style to the recipes. It's perfect for recipes for a Wine Wednesday or girls night! HIGHLY RECOMMENDED for a staple to have in your culinary library!

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  • Posted February 20, 2010

    If you are looking for a manageable book on good, (culinarily) correct cooking techniques/presentation/recipes & ease of use, you need this book.

    I have been cooking since training in Hotel/Restaurant Management for 35 years. Hors d'oeuvres is so easy to follow, uncomplicated & supplies nearly a 1/4 of it's content to "making sauces, pastries, cooking techniques, presentation, correct recipes" ... in such a convenient sized book. There are a lot of people who are intimidated as soon as they walk into a kitchen, as well as those who just want to know the facts on how to cook. This is an excellent book which would cover even apprenticeship topics, is very readable & a real gem.... Thank you for putting it together, it's in my culinary library for life....

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    Posted February 9, 2009

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    Posted July 9, 2009

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  • Anonymous

    Posted December 10, 2009

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