Hors d'Oeuvre at Home with the Culinary Institute of America
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Description: From the nation's top cooking school, an indispensable resource for home cooks who love to entertain Illustrated throughout with 40 full-color photos, this comprehensive guide from The Culinary Institute of America delivers everything home cooks need to assemble an array of hors d'oeuvres that will impress any guest. It includes serving suggestions, tips on using quality store-bought ingredients to save time, and nearly 200 recipes for all types of hors d'oeuvres-from edible containers and bases and filled, layered, and rolled hors d'oeuvres to cheese service and bite-sized desserts and sweets. The Culinary Institute of America is an active training facility for food professionals in Hyde Park, New York, which houses its degree programs in culinary arts and baking and pastry arts, and in St. Helena, California, which provides lifelong learning opportunities for food professionals. The CIA's vision "has changed the way Americans eat" (The James Beard Foundation) and has earned theCIA its industry-wide reputation as the "Harvard" of cooking schools. Its previous books for home cooks include Cooking at Home with The Culinary Institute of America (0-471-45043-X) and Baking at Home with The Culinary Institute of America (0-471-45095-2).
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $29.95
Copyright year: 2007
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 4/2/2007
Size: 9.75" wide x 10.25" long x 1.00" tall
|Hors d'Oeuvre in Bite-Size Containers|
|Fillings, Dips, and Toppings|
|Filled or Stuffed, Layered, and Rolled|
|Skewered and Dipped|
|Bowls and Platters|