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the appetizer:

Hors d'Oeuvre at Home by The Culinary Institute of America can help novice chefs prepare appetizers like professionals with recipes like Blitz Puff Pastry, Cheese Sticks (Paillettes), Palmiers with Prosciutto, Crab Cakes with Creole Honey-Mustard Sauce, and Lamb Brochettes with Mint Pesto.

Cookbook

 

Hors d'Oeuvre at Home
Essential Techniques and Recipes
for Creating Great Small Bites

by The Culinary Institute of America

Hors d'Oeuvre at Home
Click to buy Hors d'Oeuvre at Home

For over 60 years. The Culinary Institute of America has been setting the standard for excellence in professional culinary education. Its programs are known throughout the world for providing fundamental technique and rigorous hands-on training. With Hors d'Oeuvre at Home, the nation's leading culinary instructors guide you in making incredible bite-sized appetizers for any occasion, with the comprehensive instruction that only the CIA can provide.

From Sun-Dried Tomato and Goat's Milk Cheese Tartlets, Lobster and Prosciutto Crostini, and Crab Cakes with Creole Honey-Mustard Sauce, to Thai Seafood Salad, Pork Piccadillo Empanadas, and an assortment of miniature cookies and tarts, there are more than 150 recipes in this incredible text that will make even a novice cook feel like a professional chef. The recipes include background information, serving suggestions, ideas for recipe variations, and advice on selecting store-bought items or making your own at home. In addition, 40 striking photographs illustrate key techniques and showcase the allure of the finished dishes.

If you look forward to hosting a gathering with more trepidation than anticipation or wish you could truly enjoy parties instead of fussing in the kitchen, Hors d'Oeuvre at Home is the trusty resource that belongs in your kitchen.

Hors d'Oeuvre at Home offers tips on hosting your own party, including:

  • Selecting the hors d'oeuvres and deciding how much to serve
  • Saving time with simple, low-maintenance hors d'oeuvres and recipes that can be made ahead
  • Presenting the food, including choosing between passed and stationary hors d'oeuvres, plating appetizers, and setting a beautiful buffet
  • Selecting the right beverages to complement the food
  • Creating a cheese tray, including selecting, presenting, serving, and even making your own cheeses
About the School

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certification.

 
  • Hors d'Oeuvre at Home
  • Essential Techniques and Recipes for Creating Great Small Bites
  • by The Culinary Institute of America
  • Wiley 2007
  • Hardcover: 224 pages; $29.95
  • ISBN-10: 0764595628
  • ISBN-13: 978-0764595622
  • Information provided by the publisher.

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Hors d'Oeuvre at Home

 
 
 
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This page created September 2007


 


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