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Original Essays | September 17, 2014

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

This title in other editions

Hors D'Oeuvres

by

Hors D'Oeuvres Cover

 

Synopses & Reviews

Publisher Comments:

Every great party begins with great-tasting appetizers, whether it is an informal gathering of friends and family or an elegant champagne soiree. From spicy cilantro shrimp to eggplant caviar crostini, the authors show you how to prepare more than 250 simple yet sensational canaps, along with menu suggestions for a variety of occasions and indispensable advice on portion allocation and planning ahead. Illustrated with inviting, actual-size photographs of every recipe, this uniquely practical guide includes full-color, step-by-step instructions to ensure successful party food whatever the occasion.

About the Author

At the age of 13, Eric Treuille was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking. Work as a chef took him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's Hors d'Oeuvres, Pasta, and Ultimate Bread.

Victoria Blashford-Snell trained at Le Cordon Bleu, and runs a highly successful catering company.

Product Details

ISBN:
9780756603717
Author:
O'Leary, Ian
Publisher:
DK ADULT
Photographer:
O'Leary, Ian
Author:
Blashford-Snell, Victoria
Subject:
Courses & Dishes - Appetizers
Subject:
Appetizers
Edition Number:
2
Edition Description:
Revised
Publication Date:
20040419
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
168
Dimensions:
11.18x9.46x.74 in. 2.28 lbs.

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Related Subjects

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

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