Hors D'oeuvres [Hardcover]

Eric Treuille (Author), Victoria Blashford-Snell (Author)

Book Description

Publication Date: September 15, 1999

From spicy cilantro shrimp to Eggplant Caviar Crostini, the recipes of masterchef Eric Treuille and professional caterer Victoria Blashford-Snell show how to prepare more than 250 simple yet sensational canapes. Every great party begins with great-tasting appetizers, whether it is an informal gathering of friends and family or an elegant champagne soiree. Illustrated with inviting, actual-size photographs of every recipe, this uniquely practical guide includes full-color, step-by-step instructions and indispensable cooking tips to ensure successful party food whatever the occasion. This foolproof guide places speed and ease at a premium, featuring recipes that can be prepared ahead of time, allowing you to relax and enjoy the party. Organized into five main groups -- nibbles, dips and dippers; tops and bottoms; sticks and skewers; wraps and rolls; stacks and cases -- Hors d'Oeuvres includes menu suggestions for a variety of occasions as well as imaginative ideas for stylish presentation and garnishing. Eric and Victoria present a cornucopia of one-bite canapes that update cocktail classics with a twist. Whether prepared as a prelude to another event, or the main event itself, these tiny bites of big flavor are a great way to get the party rolling. The ultimate party cookbook, Hors d'Oeuvres is an essential resource for anyone who wants to entertain in style.

Editorial Reviews

Amazon.com Review

Has fear of hors d'oeuvres stymied your instinct for entertaining? Then give three cheers for the editors at Britain's DK Publishing, the lush, informative books they produce, and the writers that bring to press the highest level of cooking instruction and encouragement. Please welcome Hors d'Oeuvres by chef and Le Cordon Bleu cooking instructor Eric Treuille and caterer Victoria Blashford-Snell. Together they will put to rest whatever hors d'oeuvres anxieties you might have, and then ignite in you a passion for preparing gorgeous little nibbles.

The book is divided into sections on ingredients, equipment, recipes, techniques, and "The Party." The recipes section, in turn, is divided into chapters such as "Nibbles, Dips, and Dippers," "Tops and Bottoms," "Sticks and Skewers," "Wraps and Rolls," and "Stacks and Cases." In "Nibbles," you'll find recipes for several variations of spiced party nuts, Triple Chocolate Biscottini with Hazelnuts, Mini Gougeres, Parmesan and Anchovy Palmiers, Honey Mustard Chicken Wings, Spicy Peanut Dip, and Roasted Red Pepper, Feta, and Mint Dip. It all looks absolutely irresistible.

"Tops and Bottoms" leaves your basic blini way behind. Take one Parmesan shortbread, then build on top with the likes of roasted cherry tomatoes and feta. Or how about a cocktail-size corn cake topped with spicy mango salsa? You get the idea--something below, something above, all of it bite-sized. Love to grill? "Sticks and Skewers" introduces delicious morsels like Grilled Tuna with Spicy Roasted Tomato Dip, Curried Coconut Chicken Sticks, and Mint-Marinated Lamb Kebabs with Tahini and Honey Dip. "Wraps and Rolls" includes Crab and Papaya Rice Paper Rolls with Sweet Chili Dipping Sauce, Cucumber Nori Sushi Rolls, and Crispy Wonton with Gingered Pork and a Chili Soy Dipping Sauce. "Stacks and Cases" runs along the lines of Filo Tartlets with various ingredients, Corn Cups with Tuna, Mango, and Lime Ceviche, and Quail Egg, Caviar, and Chervil Croustades.

But words hardly come close to what it all looks like in the usual gorgeous DK layout and photos. From there to the kitchen to the coffee table, it's a matter of a few graceful dance steps. And then you can kiss your hors d'oeuvres anxieties goodbye forever. --Schuyler Ingle

About the Author

At the age of 13, Eric Treuille was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking. Work as a chef took 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. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Hardcover: 160 pages
• Publisher: DK ADULT (September 15, 1999)
• Language: English
• ISBN-10: 0789448955
• ISBN-13: 978-0789448958
• Product Dimensions: 11.1 x 9 x 0.7 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (37 customer reviews)
• Amazon Best Sellers Rank: #170,031 in Books (See Top 100 in Books)
  • #55 in Books > Cookbooks, Food & Wine > Meals > Appetizers

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Customer Reviews

Most Helpful Customer Reviews

80 of 80 people found the following review helpful:

3.0 out of 5 stars Great Recipes, Terrible Editing, April 4, 2001

By A Customer

This review is from: Hors D'oeuvres (Hardcover)

This is one of the best and one of the worst cookbooks I have ever used. On the plus side: great and easy-to-make recipes, detailed guidance on preparing foods in advance, and helpful, pretty illustrations. I use this book more than any other hors d'oeuvres cookbook that I have, and my party guests rave about the results. On the negative side: Very very careless editing -- the worst I've ever seen in a professionally published cookbook. Ingredient lists will include ingredients that are never mentioned in the texts of the recipes, but that are clearly required. At least one recipe begins with instructions to preheat the oven (and then the oven is never used). Worst of all: ingredient lists which contain plain errors (such as a cookie recipe which gives the amount of required butter in both grams and cups, but the amount of butter given in grams is one half the amount given in cups.) In using this book, proceed with caution.

38 of 38 people found the following review helpful:

4.0 out of 5 stars With this book I am a creative genius....., December 30, 1999

By A Customer

This review is from: Hors D'oeuvres (Hardcover)

Pick this book up. Good for the amateur, good for the pro. Has a wide range of selection (from dips to wraps to skewers) and is beautiful to look at. I tried the `Sun-Dried Tomato and Cannellini Bean Dip'(pg. 34) and the `Spicy Satay Sticks'(pg. 76) and they both were excellent. In addition, there is a section in the back of the book that describes all the cooking `techniques' used in the recipe section - extremely helpful because it can help the aspiring chef.

To let you know, I'm a music producer and basically invite people over to my studio/loft in Soho all the time for business. In addition to having an interesting selection of wines & ports, I like to have something tasty to nibble on while discussing current/future projects...and let me tell you something - this book has made me look like a creative genius!

Will be used on New Years Eve......

44 of 45 people found the following review helpful:

5.0 out of 5 stars For those of us who can't even boil water!, December 8, 1999

By 

Jennifer Chuang (Los Angeles, California) - See all my reviews

This review is from: Hors D'oeuvres (Hardcover)

I can't cook at all. But, I went to a cooking class taught by the author, Eric. Wonderful, FAST and Simple hors d'oeuvres. Things you can actually do at home and it still looks like the picture and people think you are a pro. Beautiful pictures of every recipe. EASY to follow recipes and advice for what you can do and how far ahead of time you can do it. I highly recommend this book, especially if you are planning on throwing a party and don't want to spend the whole time in the kitchen!