The Book of Hors D'Oeuvres and Canapes

by Arno Schmidt

Other authorsInja Nam, J. Ge Smith
Hardcover, 1996

Status

Call number

Appetizer -- SCH

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

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