April 23, 2007
April 23, 2007
This book includes detailed, accessible information on hors d'oeuvre of all kinds, geared towards everyday home cooks. The book begins with a basic overview of hors d'oeuvre, including the differences between hors d'oeuvre and appetizers, how to make appetizers from hors d'oeuvre recipes, and details on how much to serve, how to choose complementary beverages, and how to create attractive passed and stationary presentations. Recipe chapters include Edible Containers and Bases; Fillings, Dips, and Toppings; Filled, Stuffed, Layered, and Rolled Hors d'Oeuvre; Skewered and Dipped Hors d'Oeuvre; Bowls and Platters; Cheese Service; and Bite-Sized Desserts and Sweets. The book contains 40 full-color photos throughout, which beautifully illustrate both techniques and finished dishes. Approximately 152 recipes include everything from Stuffed Grape Leaves, Sun-Dried Tomato and Goat Cheese Tartlets, and Mango-Lime Salsa to Corn Tortillas, Candied Pecans, and Mini Molten New York Cheesecakes. Useful "Almost Homemade" sidebars throughout explain how home cooks can use store-bought doughs, sauces, and other items to make these recipes even simpler. With its accessible tone, delicious, high-quality recipes, and attractive 4-color package, this book is a must-have for anyone who loves cooking and entertaining at home.
Genre: Cooking + Food + Wine
Sub-Genre: Courses + Dishes / Appetizers
- Genre: Cooking + Food + Wine
- Subgenre: Courses + Dishes / Appetizers
- Language: English
- Release Date: April 23, 2007
- Author: Culinary Institute of America
- Online Item #: 11987486
- Store Item Number (DPCI): 248-31-5781
- ISBN: 9780764595622
- Item can be gift wrapped.
- Made in the USA or Imported