the last word on hors doeuvre has been fully revised, rewritten, and expanded to provide you with the most reliable source for menu selection, preparation, and presentation.
The First Edition of The Book of Great Hors dOeuvre was widely praised by both professional chefs and reviewers, not only for its enormous selection of clearly and concisely written recipes but also for its Wealth of suggestions for entertaining.
This new edition offers you hundreds of crowdpleasing new ideas, More than,recipes help you to add a special culinary touch to every occasionfrom the intimate Cocktail party to the most extravagant affair.
You are shown how to create exotic
and inventive menus using familiar ingredients at the lowest possible cost, The chapters include ideas for:
Spreads and dips
Marinated and pickled foods
Dim sum
Pastries
Canapes and toasts
Patés and terrines
Croquettes
Cheese balls, fish balls, and meatballs
Stuffed vegetables, meats, and breads
Want to fascinate your guests with delectable, easily prepared French puff pastry A delightful yogurt pastry An irresistible strudel These are just some of the scores of offerings that will make your food stand apart from its competitors.
Noted culinary author Terence Janericco makes it easy for you to assure that the amount, variety, flavor, and visual, appeal of your hors doeuvre are perfect.
His sidebyside use of both smallyield recipes eight servings and larger onesservings allows you to adjust the quantities to suit your needs.
Everything is here! How to adjust menus for the length of the party, the number of guests, the time of day, and the lifestyle of your client how to select the foods that are just right as a prelude to lunch or dinner how to promote the image your host or hostess wants.
Janericco explains it all. All aspects of party planning are covered, Just follow the authors tips on presentation to create visually exciting food that is easily recognizable and readily accessible for the guests.
Learn not only how to arrange food, but also which foods look good together and which do not, as well as what are the best backgrounds.
Turn here for advice on how to garnish platters, space foods appropriately, and present dips creatively, Discover how to situate buffets and bars in different settings, whether the event is in a banquet hall or small apartment.
staff, equipment, utensilsyoull know exactly what you need simply by opening this "menutosuccess, " Whether your hors doeuvre are the prologue to a meal or the meal itself, this guide makes your performance the star of the show.
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