Elegant Chef's Guide to Hors D'Oeurves and Appetizers
Each recipe is illustrated by a color photograph and includes boned quail in pastry, cream soup of chicken and watercress, mosaic of salmon and sole with a nettle and sorrel sauce, smoked salmon,... This description may be from another edition of this product.
Format:Hardcover
Language:English
ISBN:0890097747
ISBN13:9780890097748
Release Date:January 1985
Publisher:Book Sales
Length:160 Pages
Weight:2.30 lbs.
Related Subjects
Holiday CookingCustomer Reviews
1 rating
5 for pictures, 2 for a bility to actually make anything
Published by Thriftbooks.com User , 22 years ago
Great book. I was given this as a gift by a friend who shares my love of fine cuisine. Trouble is, unless you're the chef of a 4 star restaurant that has all sorts of need for a few tablespoons of this and that, making anything in this book is next to impossible...Each recipe calls for a few tablespoons or a small quantity or 2-3 different sauces or mousses that must be assembled in advance...also gotta love quail eggs as they are the predominant ouef. I simply enjoy the pictures. They are heavenly and remind me of my favorite restaurant meals. Someday, perhaps i'll try one or two!
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