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Hors D'Oeuvres [Paperback]

Eric Treuille , Victoria Blashford-Snell , Ian O'Leary
4.2 out of 5 stars  See all reviews (14 customer reviews)
Price: CDN$ 16.40 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

May 1 2007
From spicy cilantro shrimp to eggplant caviar crostini, this uniquely practical guide includes full-color, step-by-step instructions to ensure successful party food whatever the occasion. AUTHOR BIO: At the age of 13, Eric Treuille began the apprenticeship that led him to master the art of classic French cooking. Work as a chef has taken 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.

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Has fear of hors d'oeuvres stymied your instinct for entertaining? Then give three cheers for the editors at Britain's DK Publishing, the lush, informative books they produce, and the writers that bring to press the highest level of cooking instruction and encouragement. Please welcome Hors d'Oeuvres by chef and Le Cordon Bleu cooking instructor Eric Treuille and caterer Victoria Blashford-Snell. Together they will put to rest whatever hors d'oeuvres anxieties you might have, and then ignite in you a passion for preparing gorgeous little nibbles.

The book is divided into sections on ingredients, equipment, recipes, techniques, and "The Party." The recipes section, in turn, is divided into chapters such as "Nibbles, Dips, and Dippers," "Tops and Bottoms," "Sticks and Skewers," "Wraps and Rolls," and "Stacks and Cases." In "Nibbles," you'll find recipes for several variations of spiced party nuts, Triple Chocolate Biscottini with Hazelnuts, Mini Gougeres, Parmesan and Anchovy Palmiers, Honey Mustard Chicken Wings, Spicy Peanut Dip, and Roasted Red Pepper, Feta, and Mint Dip. It all looks absolutely irresistible.

"Tops and Bottoms" leaves your basic blini way behind. Take one Parmesan shortbread, then build on top with the likes of roasted cherry tomatoes and feta. Or how about a cocktail-size corn cake topped with spicy mango salsa? You get the idea--something below, something above, all of it bite-sized. Love to grill? "Sticks and Skewers" introduces delicious morsels like Grilled Tuna with Spicy Roasted Tomato Dip, Curried Coconut Chicken Sticks, and Mint-Marinated Lamb Kebabs with Tahini and Honey Dip. "Wraps and Rolls" includes Crab and Papaya Rice Paper Rolls with Sweet Chili Dipping Sauce, Cucumber Nori Sushi Rolls, and Crispy Wonton with Gingered Pork and a Chili Soy Dipping Sauce. "Stacks and Cases" runs along the lines of Filo Tartlets with various ingredients, Corn Cups with Tuna, Mango, and Lime Ceviche, and Quail Egg, Caviar, and Chervil Croustades.

But words hardly come close to what it all looks like in the usual gorgeous DK layout and photos. From there to the kitchen to the coffee table, it's a matter of a few graceful dance steps. And then you can kiss your hors d'oeuvres anxieties goodbye forever. --Schuyler Ingle --This text refers to the Hardcover edition.

Inside This Book (Learn More)
First Sentence
Make use oí store-bought bases, cases, and sauces to save time and relieve preparty pressure. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most helpful customer reviews
2 of 2 people found the following review helpful
3.0 out of 5 stars Great Recipes, Terrible Editing April 4 2001
By A Customer
This is one of the best and one of the worst cookbooks I have ever used. On the plus side: great and easy-to-make recipes, detailed guidance on preparing foods in advance, and helpful, pretty illustrations. I use this book more than any other hors d'oeuvres cookbook that I have, and my party guests rave about the results. On the negative side: Very very careless editing -- the worst I've ever seen in a professionally published cookbook. Ingredient lists will include ingredients that are never mentioned in the texts of the recipes, but that are clearly required. At least one recipe begins with instructions to preheat the oven (and then the oven is never used). Worst of all: ingredient lists which contain plain errors (such as a cookie recipe which gives the amount of required butter in both grams and cups, but the amount of butter given in grams is one half the amount given in cups.) In using this book, proceed with caution.
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5.0 out of 5 stars Small bites, big flavour. Dec 29 2003
By Matiqua
I love to eat small bites of different things, huge servings intimidate me, I feel full even before having a bite! That's why I like to serve appetizers and a main course when I entertain at home.
I noticed this book on Amazon and managed to have a "look inside" so I thought it was worth it and bought it: I'm so happy I did!
I have used it a number of times now and I can assure you that the recipes are wonderful and quite easy, but the results look so professional! I was really proud of myself.
The first time ever was for a (very) small birthday party for my mother. Since it was an impromptu party I chose only the most simple and easy recipes, but the flavours were so rich and complex that we were completely satisfied.
I used it at Easter to make an "appetizer only" and everybody was surprised and delighted (me too).
I tried the Caramelised Onion Pancakes, the Potato Focaccine, several marinades for meat and seafood, the Oriental Chicken Tartlets (that were a real success), just to name a few.
The book is divided into several chapters:
The Ingredients
The Equipment
The Recipes
The Techniques
The Party
The Recipe section is divided into 5 sub-sections: Nibbles, Dips and Dippers - Tops and Bottoms - Sticks And Skewers - Wraps And Rolls - Stacks And Cases. Each is devoted to a single type of appetizer making it easy to find what you are looking for.
The recipes are clearly written and each is accompanied by a gorgeous picture of the finished product and some also by step-by-step shots of the most complicated techniques, even if I find that none is really difficult.
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5.0 out of 5 stars Party Dreams June 4 2002
If you are looking for a book that will literally make your heart beat faster as you contemplate the perfect party, this has to be one of the most intriguing books from a visual perspective. Mini chocolate truffle cakes swirled with chocolate glaze sit across from a full page spread of mini sticky orange and almond cakes.
This book is all about those tasty treats you can't wait to put in your mouth and most of these treats can be consumed greedily in a few bites.
We are talking about crunchy sweet and spicy pecans, Swiss cheese allumettes, chocolate biscottini, curry puffs, honey mustard chicken drumettes, cocktail corn cakes with spicy mango salsa, dill pancakes with salmon caviar all ready to give your mouth a burst of flavor.
Some of the recipes I was most impressed with were the Broiled Beef Fillet with Salsa Verde on Croutes, the Asparagus Croutes with Lemon Hollandaise and the Tiny Heart Strawberry Shortcakes. Not to mention, the Mini Apple Tatins, Baby Baked Potatoes with Sour Cream and Caviar and Ginger Chicken Cakes with Cilantro Lime Mayonnaise.
For summer, you will love making the sticks and skewers. Lemon Chili Shrimp Sticks, Salmon Teriyaki with Ginger Soy Dipping Sauce and Cumin Scented Kofte Brochettes with Minted Yogurt Dip take this book to a whole new level.
Are you interested in trying to make your own sushi? Well, here are some classic recipes.
Then, they also present soups in cups, sandwiches to die for and mini hamburgers with a recipe for making the mini hamburger buns.
So, what about desert?
Chocolate Cups with Mango and Mascarpone Cream
Citrus Ginger Cream Tarlets
Finger sandwiches?
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4.0 out of 5 stars Very good recipes, but somewhat unreliable Jan. 9 2002
By A Customer
This is an absolutely gorgeous book that you will fall in love with the moment you open it. The recipes are fantastic - none of the tired, same-old, same-old: everything is creative and intriguing. Moreover, there are photos for each recipe, and make-ahead tips are provided to make your life easier. Just looking through this book will inspire you to host a cocktail party as soon as possible! I made five of the recipes for New Year's Eve, and they were all very easy to make - even the ones requiring sauces could be put together rather quickly, sauce and all. And they were all tasty, with the possible exception of the Fennel Marinated Feta and Olive Skewers, which were no great shakes. However, some were almost "too" tasty: the Cumin Scented Kofte Brochettes had *way* too much salt, and too much lemon peel. And the Barbecued Tandoori Shrimp Sticks seemed to have a little too much ginger. It's fairly safe to serve these recipes to your guests without testing them first, but be aware that the seasonings sometimes seem to overwhelm the meat, cheese, or vegetable component, so you might want to go easy.
The other problem I noticed was something that other reviewers have remarked on: this book isn't edited as carefully as one would like. The Spinach, Smoked Trout and Herbed Cream Roulade lists not smoked trout as an ingredient, but smoked salmon. Also, in the techniques section, there is a "Cooks' Note" for the Lemon Hollandaise telling you what to do if your hollandaise separates. However, partially through the instructions, the paragraph just ends: "Whisk in the separated" and that's it.
One last thing I noticed is not fundamental, but still annoying: the fennel marinated feta + olive skewers look absolutely nothing like their photo.
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Most recent customer reviews
2.0 out of 5 stars Way Too Complicated
I usually cook everything from scratch and don't mind spending a few hours making several appetizers. Read more
Published on April 22 2004 by K Bevington
5.0 out of 5 stars great range of possibilities
My friend and I bought this book as we host many cocktail parties and a great many of our friends are vegetarian. Read more
Published on Nov. 2 2001 by Porter Crane
3.0 out of 5 stars Nice reference, unreliable recipes
This is a very attractive cookbook. It is nicely arranged, and has a broad variety of recipes. However, the recipes seem to have been very poorly edited. Read more
Published on Oct. 8 2001
4.0 out of 5 stars Comprehensive look at formal hors d'oeuvres
This is an incredibly beautiful book. Not only will you enjoy looking at the fabulous pictures, but you will also be inspired as you browse through it planning a party. Read more
Published on June 24 2001 by mirope
4.0 out of 5 stars beautiful
I love this book as a proffesional caterer and home cook I often use it for its inspiration and charming presentation ideas.Simply lovely!
Published on May 2 2001
5.0 out of 5 stars A guide to create a great impression
This book guide you, step by step, to create a great symphony of tastes, colours and textures, in an easy and creative way. Read more
Published on April 20 2001 by Amazon Customer
5.0 out of 5 stars Simply the Best
Of the hundreds of cookbooks at my disposal, this is the one I repeatedly go to for food that looks fabulous and tastes fabulous. Read more
Published on Jan. 9 2001 by J Naughton
5.0 out of 5 stars Hors D'Oeuvers
Thsi book is beautiful to look at and easy to use. It offers step by step instructions and pictures, so you know what each item is supposed to look like. Read more
Published on Feb. 22 2000
4.0 out of 5 stars With this book I am a creative genius.....
Pick this book up. Good for the amateur, good for the pro. Has a wide range of selection (from dips to wraps to skewers) and is beautiful to look at. Read more
Published on Dec 30 1999
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