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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.
I usually cook everything from scratch and don't mind spending a few hours making several appetizers. Read morePublished on April 22 2004 by K Bevington
My friend and I bought this book as we host many cocktail parties and a great many of our friends are vegetarian. Read morePublished on Nov. 2 2001 by Porter Crane
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 morePublished on Oct. 8 2001
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 morePublished on June 24 2001 by mirope
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
This book guide you, step by step, to create a great symphony of tastes, colours and textures, in an easy and creative way. Read morePublished on April 20 2001 by Amazon Customer
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 morePublished on Jan. 9 2001 by J Naughton
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 morePublished on Feb. 22 2000