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

Mastering Hors D'Oervres (Williams-Sonoma Mastering)

by

Mastering Hors D'Oervres (Williams-Sonoma Mastering) Cover

 

Synopses & Reviews

Publisher Comments:

Savory BaconandOnion Tartlets, flaky Filo Triangles with SpinachandFeta, crunchy Bruschetta with OlivesandRoasted Peppers — these are among the tantalizing hors d'oeuvre recipes you will soon master with this book.

Williams-Sonoma Mastering Hors d'Oeuvres is a complete cooking course in a single volume. The opening describes various types of finger food and appetizers, including dips and spreads and cold and hot hors d'oeuvres, and the ingredients you need to make them. You will also learn how to cook, season, and serve hors d'oeuvres, from readying your mise en place to adding sophisticated finishing touches.

Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to make a pastry dough for tartlets or how to shuck an oyster. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every stage of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to taste and season food as you go — one of the most valuable kitchen secrets any cook can learn. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients round out your comprehensive hors d'oeuvre-making course.

In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dish you cook should look and taste from beginning to end. Whether you are an aspiring novice or an accomplished home cook, Mastering Hors d'Oeuvres will help you make every time you entertain a special occasion.

Synopsis:

Each title, with more than 300 full-color photographs, takes readers through every stage of the recipe. In addition to teaching basic techniques, these cookbooks demonstrate how to build on the basics with more complex variations.

Product Details

ISBN:
9780743267380
Editor:
Williams, Chuck
Author:
Bettencourt, Bill
Editor:
Williams, Chuck
Author:
Weimer, Jan
Publisher:
Free Press
Subject:
Appetizers
Subject:
Courses & Dishes - Appetizers
Subject:
Methods - General
Subject:
General Cooking
Copyright:
Series:
Williams-Sonoma Mastering
Publication Date:
November 2005
Binding:
Hardcover
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
143
Dimensions:
10.76x9.46x.75 in. 2.08 lbs.

Related Subjects

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

Mastering Hors D'Oervres (Williams-Sonoma Mastering) Used Hardcover
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Product details 143 pages Free Press - English 9780743267380 Reviews:
"Synopsis" by , Each title, with more than 300 full-color photographs, takes readers through every stage of the recipe. In addition to teaching basic techniques, these cookbooks demonstrate how to build on the basics with more complex variations.
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