Hors d'Oeuvres - by Eric Treuille (Hardcover)

Book Synopsis

From simple quick appetizers to sophisticated creations that will really wow your guests, discover how to make tarts, blinis, frittatas, Middle Eastern mezze, Spanish tapas, and more -- in DK's Hors d'Oeuvres.

Featuring innovative assembly sequences, technique step-by-steps, and "6 ways with" spreads that take a basic style of hors d'oeuvres and give you six simple and stunning recipe ideas, Hors d'Oeuvres shows you how to create these masterpieces yourself all through fully illustrated, clear step-by-step assembly sequences, ensuring your work is never less than perfect.

About the Author

Victoria Blashford-Snell first began cooking in pubs and restaurants around England. She then struck out on her own, running a successful catering business and teaching cooking courses across the United Kingdom. As a result of her zest for travel, she developed an imaginative variety of tastes, from the Mediterranean to the Great Barrier Reef to the Himalayas. Victoria has written many popular cookbooks, including Hor d'Ouevres and Diva Cooking. She has presented 30 programs for Carlton Food Network, UK, and has appeared on food shows across England, the United States, and Canada.

Eric Treuille has been passionate about food since he worked as a mitron (baby baker) in his uncle's boulangerie in France. He has cooked professionally in Paris, London, and New York, and is now director of Books for Cooks, an internationally famous bookstore and cooking school in London. He is the author of Bread (with Ursula Ferrigno), Barbecue (with Birgit Erath), and Canapes (with Victoria Blashford-Snell).