Status
Call number
Call number
Appetizer -- SCH
Publication
Wiley (1996), Edition: 1, Hardcover, 320 pages
Description
Written for the professional caterer, this is a complete guide to the preparation, transportation and presentation of canapes and hors d'oeuvres. It features 180 cold canapes and 75 hors d'oeuvres, listed by specialized categories. The work includes coverage of equipment, types of events, menu development, costs and customer service, and details classical and contemporary recipes with variations including: cream puff pearls with pesto; duckling breast with sour cherries; lamb with mint and pignoli and sesame scallops. Ingredients are listed with purchasing specifications, seasonality and substitutions.
Subjects
Language
Physical description
320 p.; 10.2 inches
Similar in this library
The Best of Gourmet: Featuring the Flavors of England Ireland and Scotland by Gourmet Magazine Editors
James Beard's & Hors D'oeuvre And Canapes (James Beard Library of Great American Cooking, 1) by James Beard