Little Black Book of Hors D'Oevure PDF Download
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Author: Karen Berman
Publisher: Peter Pauper Press, Inc.
ISBN: 1441300457
Category : Cooking
Languages : en
Pages : 162
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Book Description
Finally, a book devoted exclusively to hors d'oeuvres--everybody's favorite! This book serves up a veritable smorgasbord of recipes, from the light and delicate to the spicy and robust. Replete with tips about hosting, it presents everything you need to whip up delicious hors d'oeuvres with aplomb!
Author: Karen Berman
Publisher: Peter Pauper Press, Inc.
ISBN: 1441300457
Category : Cooking
Languages : en
Pages : 162
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Book Description
Finally, a book devoted exclusively to hors d'oeuvres--everybody's favorite! This book serves up a veritable smorgasbord of recipes, from the light and delicate to the spicy and robust. Replete with tips about hosting, it presents everything you need to whip up delicious hors d'oeuvres with aplomb!
Author: Culinary Institute of America
Publisher: John Wiley & Sons
ISBN: 0764595628
Category : Cooking
Languages : en
Pages : 229
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Book Description
Contains 150 recipes for stylish hors d'oeuvres, grouped in seven categories, including hors de'oeuvre in bite-size containers; fillings, dips, and toppings; filled or stuffed, layered, and rolled; skewered and dipped; bowls and platters; cheese service; and bite-size desserts; with serving suggestions.
Author: Arno Schmidt
Publisher: Van Nostrand Reinhold Company
ISBN:
Category : Cooking
Languages : en
Pages : 330
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Book Description
Written for the professional caterer, The Book of Hors D'Oeuvres and Canapes offers a complete guide to the preparation, transportation, and presentation of 180 cold canapes and 75 hors d'oeuvres, plus invaluable information on equipment, storage times, purchasing specifications for ingredients, and more. 140 photos, 120 in color.
Author: Nancy Martin
Publisher: Penguin
ISBN: 1101614056
Category : Fiction
Languages : en
Pages : 413
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Book Description
Society columnist Nora Blackbird is thrust into the world of celebrity tabloid gossip when a billionaire buys the farm…. Nora’s assigned to write a profile on billionaire fashion designer Swain Starr, who recently retired to build a high-tech organic farm with his new wife, Zephyr, a former supermodel. But before Nora can get the story, the mogul is murdered. And now her boss wants her to snap up an exclusive on who killed Starr before the cops do. But solving this murder won’t be easy with a family as colorful as Nora’s. Mick, her sort-of husband, is associating with unsavory characters from his past. Her sister Libby is transforming into a stage mom for her diabolical twins. And Emma, the youngest Blackbird, is mysteriously kicked out of the house by Mick. Nora’s home life may be hogging the spotlight, but there’s also a matter of Starr’s missing pig, which just might be the key to solving this mystery and the way Nora can bring home the bacon….
Author: Martha Stewart
Publisher: Clarkson Potter
ISBN: 9780609603109
Category : Cooking
Languages : en
Pages : 512
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Book Description
Encompasses every aspect of creating hors d'oeuvres, features instructions and useful tips, and contains more than 300 recipes for unusual tea sandwiches, soups in edible bowls, drinks, and other appetizers.
Author: Victoria Blashford-Snell
Publisher: DK Publishing (Dorling Kindersley)
ISBN: 9780756698362
Category : Appetizers
Languages : en
Pages : 0
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Book Description
Introduces detailed recipes for canapés and appetizers, along with menu suggestions for a wide range of occasions, advice on portion allocation, tips on planning ahead, and step-by-step instructions.
Author: James Beard
Publisher: Open Road Media
ISBN: 150400454X
Category : Cooking
Languages : en
Pages : 190
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Book Description
A culinary classic! The legendary chef’s definitive guide to cocktail party food and drink. James Beard, one of the most renowned names in the culinary world, launched his career in the same way that every good meal should start: with inventive, delicious, and elegant appetizers. Hors d’Oeuvre and Canapés is a master class in creating perfect finger foods. Filled with stunning recipes including sliced beef with anchovy and Roquefort cheese balls, classic favorites such as deviled eggs, unique touches like mint butter for cold roast lamb, advice on decorations and hosting—and James Beard’s signature wit and charm—this guide will turn any evening event into an elegant soiree. From cocktails to sandwiches to pastries and more, Beard’s recipes are simple yet sophisticated, accessible for any home chef, and sure to stun even the most jaded guest. Featuring an introduction by Julia Child and a foreword by Jeremiah Tower, this edition of the first cookbook Beard ever published is an essential part of any culinary collection. In the words of Gael Greene, “Too much of James Beard can never be enough for me.”
Author: Rick Tramonto
Publisher: Random House
ISBN: 0375507604
Category : Cooking
Languages : en
Pages : 0
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Book Description
Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago’s Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the “grand amuse"--an assortment of four different taste sensations. Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising—but always exquisite—that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto’s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques. Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.
Author: Virginia Reynolds
Publisher: Peter Pauper Press, Inc.
ISBN: 1441300139
Category : Cooking
Languages : en
Pages : 161
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Book Description
Here's to cocktails! Mix them, drink them, enjoy them. This bestselling Little Black Book includes more than 150 recipes for classic cocktails, martinis, punches, tropical drinks (with or without umbrellas), dessert drinks, naughty-sounding cocktails (like "Between the Sheets" and "French Kiss"), tips on cocktail culture, a glossary, and amusing anecdotes. Helpful index includes listings of drinks by name, by primary alcoholic ingredient, and by color/flavoring. The perfect little book for any bartender! Cheers!
Author: Kim Hendrickson
Publisher: Atlantic Publishing Company
ISBN: 9781601384447
Category : Cooking
Languages : en
Pages :
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Book Description
1-2-3 bites of bliss. Everyone loves hors d'oeuvres and canaps and Savory Bites offers 50 crowd-pleasing recipes. Distinctive in flavor and unique in presentation, these easy-to-prepare bites will make your next entertaining opportunity a surefire hit. Savory Bites includes a variety of meat, poultry, vegetable, fish, and pastry-based recipes with tips and flavor substitutions to guarantee your guests will be satisfied and impressed by your aesthetic skill. Also included are ways to increase the portion of each recipe if a plated appetizer is needed for your next lunch or dinner. Easy instructions, with a full-color interior including photos and watercolors, make this book essential for your next party.
