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1 Burnside Cooking and Food- Appetizers and Hors d'oeuvres

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Hors D'Oeuvres


Hors D'Oeuvres Cover


Synopses & Reviews

Publisher Comments:

From spicy cilantro shrimp to Eggplant Caviar Crostini, the recipes of masterchef Eric Treuille and professional caterer Victoria Blashford-Snell show how to prepare more than 250 simple yet sensational canapes. Every great party begins with great-tasting appetizers, whether it is an informal gathering of friends and family or an elegant champagne soiree. Illustrated with inviting, actual-size photographs of every recipe, this uniquely practical guide includes full-color, step-by-step instructions and indispensable cooking tips to ensure successful party food whatever the occasion. This foolproof guide places speed and ease at a premium, featuring recipes that can be prepared ahead of time, allowing you to relax and enjoy the party. Organized into five main groups — nibbles, dips and dippers; tops and bottoms; sticks and skewers; wraps and rolls; stacks and cases — Hors d'Oeuvres includes menu suggestions for a variety of occasions as well as imaginative ideas for stylish presentation and garnishing. Eric and Victoria present a cornucopia of one-bite canapes that update cocktail classics with a twist. Whether prepared as a prelude to another event, or the main event itself, these tiny bites of big flavor are a great way to get the party rolling. The ultimate party cookbook, Hors d'Oeuvres is an essential resource for anyone who wants to entertain in style.

About the Author

Eric Treuille was born in Cahors in southwest France. At the age of 13, he was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French canapes, buffets, and savory petits fours before going on to complete his culinary studies in Paris. Work as a restaurant chef took him from Paris to London where he began a new career as a food stylist, working with Anne Willan and Le Cordon Bleu cooking school. Eric is currently program director and principal tutor for the Books for Cooks cooking school in Notting Hill, London. His other books include Le Cordon Bleu Complete Cooking Techniques and Ultimate Bread. He divides his time between France and London, where he lives with his wife, Rosie. Victoria Blashford-Snell's culinary career began at the age of 16. Working as a cook in a pub in order to subsidize her acting classes, she soon realized her greater passion for cooking. she trained at Le Cordon Bleu cooking school but credits her culinary creativity to her travels with bother her father and her husband, who are both explorers, and her involvement with Books for Cooks, a combination bookstore, cooking school, and restaurant. Today she runs a highly successful catering company that combines her talents for cooking and organization with her love of drama and occasion. she lives in Wiltshire with her husband, Julian. Ian O'Leary specializes in food photography, working principally for publishers and design groups. born in Yorkshire, he now lives in Hertfordshire, near London, with his wife and four children.

Product Details

O'Leary, Ian
Blashford-Snell, Victoria
O'Leary, Ian
New York, N.Y. :
Courses & Dishes - Appetizers
Cooking, Food & Wine
Edition Number:
Edition Description:
Publication Date:
Grade Level:
11.42x9.37x.69 in. 2.30 lbs.

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Cooking and Food » Dishes and Meals » Appetizers and Hors d'oeuvres

Hors D'Oeuvres Used Hardcover
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Product details 168 pages Dorling Kindersley Publishing - English 9780789448958 Reviews:
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