Hors D'oeuvres

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Overview

Gillian Duffy, culinary editor for New York magazine, presents an array of hors d'oeuvres, as delicious as they are attractive, to take us through the year. With expertise and enthusiasm, Gillian offers her own creations as well as recipes from top New York City chefs and caterers. Beautiful full-color photographs throughout the book whet the appetite and make this a splendid gift. Best of all, the recipes are easy enough to be prepared in anyone's home kitchen.

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0688147216 Brand NEW Hardcover with beautiful Dust Jacket, FIRST EDITION / FIRST PRINTING, full number line 10 9 8 7 6 5 4 3 2 1, William Morrow Cookbooks, 1998 ~ slightest shelf ... wear possible, meticulously inspected, automatic 1st class upgrade for books under 14 ounces, packed securely, with care and extra padding, shipped promptly, we have quick responsive customer service, we also accept returns, and your purchase is satisfaction guaranteed, just email via contact seller link, if you have a question, or need a gift note with your personal message enclosed ~ we accept returns, and GUARANTEE YOUR SATISFACTION! Read more Show Less

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Overview

Gillian Duffy, culinary editor for New York magazine, presents an array of hors d'oeuvres, as delicious as they are attractive, to take us through the year. With expertise and enthusiasm, Gillian offers her own creations as well as recipes from top New York City chefs and caterers. Beautiful full-color photographs throughout the book whet the appetite and make this a splendid gift. Best of all, the recipes are easy enough to be prepared in anyone's home kitchen.

Hors d'Oeuvres moves from winter bites such as Raclette Crisps with Pecans and Basil to summer refreshers like Shrimp with Green-Chile Pesto. Classic cocktails such as the Cosmopolitan Martini are invented by master mixologists like Dale DeGroff of the Rainbow Room. Whether the event is flamboyant or low key, classic or cutting edge, Hors d'Oeuvres offers just what's needed to kick off a party or start a meal with style.

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Editorial Reviews

From Barnes & Noble
As the culinary editor of New York magazine, Gillian Duffy knows great, stylish food -- not to mention great parties -- better than most. In this elegant book, she shows you how to throw an utterly fabulous cocktail party with nary a cheese cube or bowl of onion dip in sight. Along with her own recipes, like Goat Cheese Wontons and Spicy Asian Chicken Wings, she includes favorite hors d'oeuvres from some of today's most influential chefs and caterers, like Mario Batali's White Bean Bruschetta and Bobby Flay's Salmon-and-Dill Quesadilla with Salmon Caviar. The book is organized usefully by season and includes a section on stylish cocktails as well.
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Product Details

  • ISBN-13: 9780688147211
  • Publisher: HarperCollins Publishers
  • Publication date: 11/28/1998
  • Edition description: 1 ED
  • Edition number: 1
  • Pages: 144
  • Product dimensions: 8.12 (w) x 9.12 (h) x 0.53 (d)

Meet the Author

Gillian Duffy is the culinary editor at New York magazine. She also writes for Marie Claire's "Food in 15 Minutes" column and has contributed to House Beautiful and Allure. Gillian moved to the United States twenty years ago from London, where she was a design studio director. She lives in Weston, Connecticut.
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Read an Excerpt

PRUNES AND SMOKED MOZZARELLA WRAPPED WITH PROSCIUTTO

MAKES 40 HORSD'OEUVRES

3/4 pound mozzarella

4 ounces prosciutto, thinly sliced

20 large pitted prunes, halved

40 wooden skewers or toothpicks, soaked in water for 1 hour

This is a an interesting variation by caterer Serena Bass of an old English favorite, "devils on horse-back," which are prunes wrapped in bacon. Here the cubes of mozzarella, with their wonderful, smoky flavor, play off the sweetness of the prunes and the saltiness of the prosciutto. You can assemble these several hours ahead, but cover them with plastic wrap so the prosciutto won't dry out. Unwrap, bake, and serve them straight from the oven, just as the cheese starts to melt.

Preheat the oven to 400 degrees F.

Cut the mozzarella into 40 pieces 1/2 inch thick by > inch wide. Cut the prosciutto into strips 1 by 5 inches. Place a piece of mozzarella on top of each prune half, wrap it in a strip of prosciutto, and secure it with a skewer or toothpick. Arrange the pieces on a cookie sheet and bake for 3 to 5 minutes or until the cheese lust begins to melt. Serve immediately.

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted September 26, 2011

    more from this reviewer

    Good book for make ahead hors d'oeuvres.

    I've made many of the recipes from this book:
    chicken satay, smoked chicken and jalapeno jack quesadillas, smoked scallops with horseradish cream, shrimp with green chili pesto. Most are very good as written.

    The recipes are straightforward with method separated from the list of ingredients. None show estimates of time for preparation or cooking, so you need to know your abilities pretty well in order to make several of these at one time should you hold a party.

    Drinks--most are single serving recipes, so you have to calculate for the appropriate amount of each ingredient should you serve at a party (a bit inconvenient).

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