Cover image for Hors d'oeuvres
Title:
Hors d'oeuvres
Author:
Treuille, Eric.
Personal Author:
Edition:
First American edition.
Publication Information:
New York, N.Y. : DK Pub., [1999]

©1999
Physical Description:
168 pages : color illustrations ; 29 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780789448958
Format :
Book

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Material Type
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TX740 .T72 1999 Adult Non-Fiction Open Shelf
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TX740 .T72 1999 Adult Non-Fiction Open Shelf
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On Order

Summary

Summary

In the grand tradition of Ultimate Bread, Treuille has created a full range of more than 100 recipes with updates on classic favorites and some deliciously surprising new twists.


Table of Contents

Introductionp. 6
The Ingredients
Ready Made for Getting Aheadp. 8
Fine Foods for Special Occasionsp. 10
Bold Flavors for Bite-sized Morselsp. 12
The Equipment
Kitchen Toolsp. 14
Bakewarep. 16
The Recipes
Nibbles, Dips, and Dippersp. 20
Tops and Bottomsp. 36
Sticks and Skewersp. 66
Wraps and Rollsp. 82
Stacks and Casesp. 96
The Techniques
Making shortcrust pastryp. 136
Baking pastry tartletsp. 137
Making choux pastryp. 138
Baking choux puffsp. 139
Bread doughp. 140
Meringuep. 141
Mayonnaisep. 142
Hollandaisep. 143
Pastry cream and whipping creamp. 144
Making caramel and melting chocolatep. 145
Pipingp. 146
Essential skillsp. 147
Think Ahead tipsp. 149
The Party
The Planp. 152
The Presentationp. 154
Natural Containers and Garnishesp. 156
Creative Serving Ideasp. 158
Menu Suggestionsp. 160
Notes from the Cooks on the Ingredientsp. 162
Indexp. 165
Mail order Sourcesp. 168
Acknowledgementsp. 168