Cover image for Hors d'oeuvres
Title:
Hors d'oeuvres
Author:
Treuille, Eric.
Personal Author:
Edition:
Second American edition.
Publication Information:
New York, N.Y. : DK Pub., [2004]

©2004
Physical Description:
168 pages : color illustrations ; 29 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780756603717
Format :
Book

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TX740 .T72 2004 Adult Non-Fiction Cooking
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Summary

Summary

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 canapés, 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.


Author Notes

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.


Table of Contents

Introductionp. 6
The Ingredients
Store-Bought 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 short crust 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