The Hors D'Oeuvre Bible
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Book Overview
Small, savoury delicacies designed to be eaten with one's fingers or a small utensil, hors d'oeuvres beckon the eyes as well as the palate. This professional-level introduction to the finer points of hors d'oeuvres-making teaches the craft in stages, concentrating on design and presentation. The volume features more than 230 recipes for classic and contemporary appetizers, canapes, and other small dishes to be found in cafes, bistros, trattorias and tapas bars.
Format:Hardcover
Language:English
ISBN:0471013129
ISBN13:9780471013129
Release Date:February 1995
Publisher:John Wiley & Sons
Length:404 Pages
Weight:2.75 lbs.
Dimensions:1.4" x 8.3" x 10.3"
Customer Reviews
1 rating
Has it All for Professional or Amateur
Published by Thriftbooks.com User , 19 years ago
Larousse is a classicist and presents classic Western cuisine in this book. The book is geared towards the professional in several ways. Firstly, it provides recipes for just about every type of hor d'oeuvre you could possibly imagine from the Western classical tradition. Larousse even includes a recipes for puff pastry. Secondly, Larousse assumes that you have mastered certain standard sauces like Mornay or Hollandaise. I think this is acceptable since the book already provides so much information on hors d'oeuvres that it would be unmanageable if Larousse tried to cover classic sauces. I recognized the names of all the sauces and the reader shouldn't have a hard time getting recipes for them.
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