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Learn to COOK - Hors d'Oeuvres
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List Price: $12.95
Our Price: $10.36
Your Save: $ 2.59 ( 20% )
Availability: Usually ships in 24 hours
Manufacturer: DK ADULT
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9780756618889
ISBN: 0756618886
Label: DK ADULT
Manufacturer: DK ADULT
Number Of Items: 1
Number Of Pages: 168
Publication Date: 2007-04-30
Publisher: DK ADULT
Studio: DK ADULT
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Editorial Reviews:
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From spicy cilantro shrimp to eggplant caviar crostini, this uniquely practical guide includes full-color, step-by-step instructions to ensure successful party food whatever the occasion. AUTHOR BIO: At the age of 13, Eric Treuille began the apprenticeship that led him to master the art of classic French cooking. Work as a chef has taken him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's Hors d'Oeuvres, Pasta, and Ultimate Bread. Victoria Blashford-Snell trained at Le Cordon Bleu, and runs a highly successful catering company.
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Spotlight customer reviews:
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Customer Rating:
Summary: Fantastic book
Comment: I just used this book to throw a party for between 60 and 70 people. It was an invaluable resource. Not only are the recipes excellent, they include helpful guides on planning ahead and alternative ingredient ideas for added diversity. The recipes are uncomplicated and each one has a beautiful color photograph. This is definitely my new favorite party cookbook!
Customer Rating:
Summary: Fabulous-Hors D' oeurvres
Comment: Hors D'oeuvres
The Hors D'oeuvres in this book are fabulous and very easy. All my guest love the Hors D'oeuvres that I have made from this book. You will love it too!
Customer Rating:
Summary: Love this book!
Comment: I bought this book based on the reviews. It did not dissappoint. The pictures and written instructions are great. I like entertaining and needed some new ideas for quick, small bites that could also be somewhat prepped ahead of time. This book provides those tips and the additional info so you know which recipes will work best for you and your time parameters. I am looking forward to sampling at least 80% of the mouth watering recipes in this book. The presentation level or "the look" of the various offerings is high. It is visually sophisticated....yet uncomplicated. Seriously....get the book.
Customer Rating: 
Summary: More work than you think
Comment: It is great that there are pictures with every recipe, but they can be deceiving. Hors d'oeuvres take time and patience to prepare and unless you only plan on making one for a party forget it. Only the recipes that use puff pastry, filo dough, or pre-made tartlets are good for any event that you actually want to be able to enjoy with your guests. The pages on ingredients, techniques, and tools are a nice touch and helpful to those with questions. For the multitude of recipes in this book the price is extremely fair even if only you make 10 items out of it.
Customer Rating:
Summary: The Best "Do Ahead"
Comment: I go to this book time & time again. The biggest praise I have is the preparation. Having your snacks done in advance is a big plus. This has the most realistic recipes for a "chef & hostess" in one. It really is worth having. My favorites are the "Ginger Chicken Cakes", "Fennel marinated Feta" & "Filo Tartlets". If you are looking at: Small Bites by Jen Joyce is good too, but it is based more on "small bites". It shows good do aheads too, but lots of the recipe's need silverware & plates/bowls to serve. Hors D'Oeuvres is better suited for picking up with your hand and popping in your mouth with only a bamboo skewer or cocktail napkin needed.
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