Hors D'oeuvresBook - 2005
Savory Bacon & Onion Tartlets, flaky Filo Triangles with Spinach & Feta, crunchy Bruschetta with Olives & Roasted Peppers -- these are among the tantalizing hors d'oeuvre recipes you will soon master with this book.Williams-SonomaMastering Hors d'Oeuvresis a complete cooking course in a single volume. The opening describes various types of finger food and appetizers, including dips and spreads and cold and hot hors d'oeuvres, and the ingredients you need to make them. You will also learn how to cook, season, and serve hors d'oeuvres, from readying yourmise en placeto adding sophisticated finishing touches.Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to make a pastry dough for tartlets or how to shuck an oyster. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every stage of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to taste and season food as you go -- one of the most valuable kitchen secrets any cook can learn. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients round out your comprehensive hors d'oeuvre-making course.In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dish you cook should look and taste from beginning to end. Whether you are an aspiring novice or an accomplished home cook,Mastering Hors d'Oeuvreswill help you make every time you entertain a special occasion.
Publisher: New York : Free Press, c2005.
Branch Call Number: 641.812 W422
Characteristics: 143 p. : col. ill. ; 28 cm.
Alternative Title: Mastering hors d'oeuvres