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Learn to COOK - The Book of Hors D'Oeuvres and Canapes
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List Price: $49.95
Our Price: $10.00
Your Save: $ 39.95 ( 80% )
Availability: Usually ships in 24 hours
Manufacturer: Wiley
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Average Customer Rating:   
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Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9780471287001
ISBN: 0471287008
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 320
Publication Date: 1996-05-22
Publisher: Wiley
Studio: Wiley
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Editorial Reviews:
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Written for the professional caterer, The Book of Hors D'oeuvres and Canapes is a complete guide to the preparation, transportation, and presentation of canapes and hors d'oeuvres. Choose from 180 cold canapes and 75 hors d'oeuvres, plus you'll find invaluable information for the professional: - Ingredients listed with purchasing specifications, seasonality, and substitutions.
- Lists of special equipment needed.
- Information on storage, early preparation, and freezer- and shelf-life.
- Convenient lists grouping canapes and hors d'oeuvres by specialized categories.
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Spotlight customer reviews:
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Customer Rating:
Summary: Pretty, but dated...
Comment: This is a book I bought because of the color illustrations, not for the recipes. It has about 270 pages of recipes, about 90+ color illustrations, and an index thereafter. There are photos with some clever ideas I will use for plating and decorating, however I will use other appetizer books for the actual preparation of tasty foods..
I find I recommend Hors D'Oeuvres by Eric Treuille and Victoria Blashford-Snell most often to friends, because of it's tasty items and abundant photos with up to date clever ideas. This 1996 book by Arno Schmidt has been "left in the dust" by so many newer books. With the competition and high cost of color illustrations, I doubt a second edition is coming out.
The portions are for 50 to 100+ bite sized pieces of food...it's not hard to downsize this to half or less, however it is an incovenience to do so in general, an dsome recipes can not be downsized because of limiting ingredients such as small amounts of baking powder.
On the plus side, there is very good advice on service policies, such as continually collecting soiled equipment, how to best replenish a buffet table, when to refill wine, and has nice little personal touches included. Learn just how many cold canapes or hot hors d'oeuvres to make per person, depending on how long the guests will be nibbling on them (till the main meal is served), and this book gives good suggestions on how to best vary the types of goodies...things a home cook might not have considered, but could mean a disaster to an unprepared caterer.
Some items include mini-corn muffins with indented tops to take red caviar and sour cream, cheese curd, or chili and dried cranberries fillings; there are small popovers with shrimp and dill filling, salmon, basil and mustard filling, or whitefish, apple, and caper filling. There's salmon with fennel crust, or salmon with horseradish crust.
Try fried leaves and herbs, or various fried items for small groups; it can be hard to keep fried items hot and crunchy. He doesn't give an oil temperature, so trial and error will provide guidance. A nice novelty is transparent potato chips with herbs sandwiched between two chips, or sushi style items which are easy to pick up by their rice bottoms.
Make roast salted whole shrimp in their shells...I'd add some Old Bay, Cajun, or other spices as a marinade with some olive oil to liven them up, and realize these "messy" goodies are best for a buffet table, and not well tolerated as a "butler served" goodie, to be eaten while walking with a drink in one hand.
Maybe I'll try fried grapes, whisky shrimp, empanadas, or curried beef with chutney filling.
In view of several other wonderful appetizer books I have, this is not going to be read for it's recipes, but it will have strips of paper placed on food preparation photos I like, so this only gets 3 stars, and that's only if one gets it at a quite good price.
Customer Rating:
Summary: Style over substance
Comment: The glossy photos in this pricey book can help spark your imagination to come up with interesting-looking starters. I found several of the actual recipes, however, bland and uninteresting. Also beware that many of the photos are printed backwards or upside down so captions don't match. While sometimes pretty and pleasant, the look of the food is frequently rococo and overdone--the book doesn't follow its own advice to keep the presentation simple and the decorations in harmony with the setting. ...
Customer Rating:
Summary: Purchase Price vs. Content...Bad Value
Comment: Book cover is glossy(front and back). Pages are thick, glossy and heavy weight. Pictures, although color, do not appear to have been arranged by a professional food stylist...assumed in this era. Book gives ingredients and measurements in both European and American formats (grams vs. ounces). Comparing this book to other titles avaliable in market place today, book is too expensive for what you get. Glitzy buy vacuous.
Customer Rating:
Summary: not for the novice!
Comment: I received this book as a Christmas gift a few days ago and have not been able to put it down since! I agree with the writer from California that it is certainly not for the new cook, but as a part-time caterer, I have finally found the ultimate source for entertaining. There are no definite cooking times listed, and it's taken for granted that the reader is familiar with basic techniques (like for preparing pastries and mousse). If you're up to the challenge, the results will be spectacular and your friends will be amazed. The photographs are beautiful and inspiring!
Customer Rating:
Summary: An excellent book if you are in the catering business.
Comment: The Book of Hors D'Oeuvres and Canapes is an excellent book for the professional caterer, but is certainly not meant for the average or even above average cook. When I received the book, I was entranced by the stunning food presentations. On closer inspection I realized that the work involved to actually create the dishes would overwhelm anyone who had not gone to cooking school. Also, the portions are huge. Each recipe makes an average of 60 hors d'oeuvres or canapes. If the author ever makes a book for the lay person, I would be the first to buy it. But I will leave this one for the pros.
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