Synopses & Reviews
The Culinary Institute of America is the world's premier culinary collegea place that offers rigorous, professional-level instruction for aspiring chefs who want to perfect their cooking and baking skills. Taught by talented chef-instructors, courses at the CIA provide an in-depth understanding of ingredients, techniques, and recipes, giving students the confidence and know-how they need to unleash their culinary creativity.
Hors d'Oeuvre at Home with The Culinary Institute of America applies the CIA's thorough, comprehensive approach to hors d'oeuvre, giving you all the information, inspiration, and recipes you need to prepare a dazzling array of bite-sized treats for any occasion. The book divides hors d'oeuvre into seven basic typesbite-sized containers; fillings, dips, and toppings; filled, stuffed, layered, and rolled; skewered and dipped; bowls and platters; cheese service; and bite-sized dessertsand provides detailed guidance and recipes for each.
From Goat's Milk Cheese and Sweet Onion Crostini, Chicken Saté with Peanut Sauce, and Mediterranean Seafood Terrine to Small Seared Lobster and Vegetable Quesadillas, Mozzarella Roulade with Prosciutto, and Miniature Chocolate Éclairs, there are more than 150 recipes for a broad range of stylish hors d'oeuvre, along with background information, serving suggestions, ideas for recipe variations, and advice on selecting high-quality store-bought items. Throughout, 40 vibrant full-color photos illustrate techniques and capture the appeal of finished dishes. With the professional-caliber guidance and recipes in this book, you can prepare an enticing assemblage of hors d'oeuvre that will rival that of any catererand impress your guests.
Synopsis
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.
Synopsis
From the nation' s top cooking school, an indispensable resource for home cooks who love to entertain
Illustrated throughout with 40 full-color photos, this comprehensive guide from The Culinary Institute of America delivers everything home cooks need to assemble an array of hors d' oeuvres that will impress any guest. It includes serving suggestions, tips on using quality store-bought ingredients to save time, and nearly 200 recipes for all types of hors d' oeuvres- from edible containers and bases and filled, layered, and rolled hors d' oeuvres to cheese service and bite-sized desserts and sweets.
The Culinary Institute of America is an active training facility for food professionals in Hyde Park, New York, which houses its degree programs in culinary arts and baking and pastry arts, and in St. Helena, California, which provides lifelong learning opportunities for food professionals. The CIA' s vision has changed the way Americans eat (The James Beard Foundation) and has earned theCIA its industry-wide reputation as the Harvard of cooking schools. Its previous books for home cooks include Cooking at Home with The Culinary Institute of America (0-471-45043-X) and Baking at Home with The Culinary Institute of America (0-471-45095-2).
Synopsis
"The Culinary Institute of America is the nation's most influentialtraining school for professional cooks."
--Time magazine
The Culinary Institute of America is the nation's premier culinary training ground--the place where many top chefs and caterers have honed their skills in the kitchen. The school's emphasis on solid technique and rigorous hands-on training is widely respected and admired by culinary insiders the world over.
Now, in Hors d'Oeuvre at Home with The Culinary Institute of America, the experts show you how to prepare an impressive selection of bite-sized creations for any gathering. From skewers and dips to desserts, they explain the various types of hors d'oeuvre and walk you step by step through the techniques you need to create each one. Featuring more than 150 stylish recipes and 40 full-color photos, the book provides all the guidance and know-how you need to cater your own parties and dazzle your guests.
About the Author
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelors and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the worlds premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.BEN FINK is an award-winning photographer whose work has been featured in Saveur, Bon Appetit,and Food & Wine magazines, as well as in several books, including the James Beard Award–winning Artisan Baking Across America. He is a member of Who's Who in American Photography and resides in New York City.
Table of Contents
Chapter 1. Introduction.
Chapter 2. Edible Containers and Bases.
Chapter 3. Fillings, Dips, and Toppings.
Chapter 4. Filled, Stuffed, Layered, and Rolled.
Chapter 5. Skewered and Dipped.
Chapter 6. Bowls and Platters.
Chapter 7. Cheese Service.
Chapter 8. Bite-Size Desserts and Sweets.