Available:*
Library | Call Number | Material Type | Home Location | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | TX740 .D85 1998 | Adult Non-Fiction | Central Closed Stacks | Searching... | Searching... |
Searching... | TX740 .D85 1998 | Adult Non-Fiction | Central Closed Stacks | Searching... | Searching... |
On Order
Summary
Summary
Gillian Duffy, culinary editor for New York magazine, presents an array of hors d'oeuvres, as delicious as they are attractive, to take us through the year. With expertise and enthusiasm, Gillian offers her own creations as well as recipes from top New York City chefs and caterers. Beautiful full-color photographs throughout the book whet the appetite and make this a splendid gift. Best of all, the recipes are easy enough to be prepared in anyone's home kitchen.Hors d'Oeuvres moves from winter bites such as Raclette Crisps with Pecans and Basil to summer refreshers like Shrimp with Green-Chile Pesto. Classic cocktails such as the Cosmopolitan Martini are invented by master mixologists like Dale DeGroff of the Rainbow Room. Whether the event is flamboyant or low key, classic or cutting edge, Hors d'Oeuvres offers just what's needed to kick off a party or start a meal with style.
Reviews 1
Library Journal Review
It can be difficult to come up with new ideas for hors d'oeuvres, and any cook who entertains even infrequently will welcome this collection of mostly easy, elegant recipes. Duffy is the culinary editor of New York magazine, and many of these come from the chefs and caterers featured in her articles. There are a few standards like hummus and guacamole, but most of the recipes are both imaginative and relatively uncomplicated. Recommended for any collection where entertaining books are popular. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.