Hors D'Oeuvres at Home with The Culinary Institute of America
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Hors D'Oeuvres at Home with The Culinary Institute of America

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"The Culinary Institute of America is the nation's most influentialtraining school for professional cooks." --Time magazine The Culinary Institute of America is the nation's premier culinary training ground--the place where many top chefs and caterers have honed their skills in the kitchen. The school's emphasis on solid technique and rigorous hands-on training is widely respected and admired by culinary insiders the world over. Now, in Hors d'Oeuvre at Home with The Culinary Institute of America, the experts show you how to prepare an impressive selection of bite-sized creations for any gathering. From skewers and dips to desserts, they explain the various types of hors d'oeuvre and walk you step by step through the techniques you need to create each one. Featuring more than 150 stylish recipes and 40 full-color photos, the book provides all the guidance and know-how you need to cater your own parties and dazzle your guests.show more

Product details

  • Hardback | 224 pages
  • 243.84 x 256.54 x 27.94mm | 1,247.37g
  • Houghton Mifflin Harcourt Publishing Company
  • John Wiley & Sons Inc
  • Hoboken, NJ, United States
  • English
  • col. Illustrations
  • 0764595628
  • 9780764595622
  • 522,697

Flap copy

The Culinary Institute of America is the world's premier culinary college--a place that offers rigorous, professional-level instruction for aspiring chefs who want to perfect their cooking and baking skills. Taught by talented chef-instructors, courses at the CIA provide an in-depth understanding of ingredients, techniques, and recipes, giving students the confidence and know-how they need to unleash their culinary creativity. Hors d'Oeuvre at Home with The Culinary Institute of America applies the CIA's thorough, comprehensive approach to hors d'oeuvre, giving you all the information, inspiration, and recipes you need to prepare a dazzling array of bite-sized treats for any occasion. The book divides hors d'oeuvre into seven basic types--bite-sized containers; fillings, dips, and toppings; filled, stuffed, layered, and rolled; skewered and dipped; bowls and platters; cheese service; and bite-sized desserts--and provides detailed guidance and recipes for each. From Goat's Milk Cheese and Sweet Onion Crostini, Chicken Sate with Peanut Sauce, and Mediterranean Seafood Terrine to Small Seared Lobster and Vegetable Quesadillas, Mozzarella Roulade with Prosciutto, and Miniature Chocolate Eclairs, there are more than 150 recipes for a broad range of stylish hors d'oeuvre, along with background information, serving suggestions, ideas for recipe variations, and advice on selecting high-quality store-bought items. Throughout, 40 vibrant full-color photos illustrate techniques and capture the appeal of finished dishes. With the professional-caliber guidance and recipes in this book, you can prepare an enticing assemblage of hors d'oeuvre that will rival that of any caterer--and impress your guests.show more

Back cover copy

"The Culinary Institute of America is the nation's most influentialtraining school for professional cooks." --Time magazineThe Culinary Institute of America is the nation's premier culinary training ground--the place where many top chefs and caterers have honed their skills in the kitchen. The school's emphasis on solid technique and rigorous hands-on training is widely respected and admired by culinary insiders the world over.Now, in Hors d'Oeuvre at Home with The Culinary Institute of America, the experts show you how to prepare an impressive selection of bite-sized creations for any gathering. From skewers and dips to desserts, they explain the various types of hors d'oeuvre and walk you step by step through the techniques you need to create each one. Featuring more than 150 stylish recipes and 40 full-color photos, the book provides all the guidance and know-how you need to cater your own parties and dazzle your guests.show more

About The Culinary Institute of America (CIA)

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate's degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its branch, The Culinary Institute of America at Greystone, in St. Helena, California. Ben Fink is an award-winning photographer, whose work has been featured in Saveur, Bon Appetit, and Food & Wine magazines, as well as in several books, including the James Beard Award-winning Artisan Baking Across America. He is a member of Who's Who in American Photography and resides in New York City.show more

Table of contents

Chapter 1. Introduction. Chapter 2. Edible Containers and Bases. Chapter 3. Fillings, Dips, and Toppings. Chapter 4. Filled, Stuffed, Layered, and Rolled. Chapter 5. Skewered and Dipped. Chapter 6. Bowls and Platters. Chapter 7. Cheese Service. Chapter 8. Bite-Size Desserts and Sweets.show more

Rating details

34 ratings
4.11 out of 5 stars
5 35% (12)
4 41% (14)
3 24% (8)
2 0% (0)
1 0% (0)
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