Hors d'oeuvres
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...
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Eric Treuille completed his culinary studies in Paris before beginning his career as a chef in London. His work has taken him to Sweden, New York, and California, but he has returned to London in his new role as a food stylist working with Anne Willan and Le Cordon Bleu cooking school. Currently the director of the Cooks Cookery School in London, Treuille combined his efforts with those of Victoria Blashford-Snell to create this irresistible volume.
Introduction 6The IngredientsStore-Bought for Getting Ahead 8Fine Foods for Special Occasions 10Bold Flavors for Bite-sized Morsels 12The EquipmentKitchen Tools 14Bakeware 16The RecipesNibbles, Dips, and Dippers 20Tops and Bottoms 36Sticks and Skewers 66Wraps and Rolls 82Stacks and Cases 96The TechniquesMaking short crust pastry 136Baking pastry tartlets 137Making choux pastry 138Baking choux puffs 139Bread dough 140Meringue 141Mayonnaise 142Hollandaise 143Pastry cream and whipping cream 144Making caramel and melting chocolate 145Piping 146Essential skills 147Think-Ahead tips 149The PartyThe Plan 152The Presentation 154Natural Containers and Garnishes 156Creative Serving Ideas 158Menu Suggestions 160Notes from the Cooks on theIngredients 162Index 165Mail-order Sources 168Acknowledgements 168
