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Hors d'Oeuvre at Home with The Culinary Institute of America Hardcover – April 23, 2007


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Product Details

  • Hardcover: 224 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (April 23, 2007)
  • Language: English
  • ISBN-10: 0764595628
  • ISBN-13: 978-0764595622
  • Product Dimensions: 1 x 9.5 x 10.1 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #423,242 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

The Culinary Institute of America is the world's premier culinary college—a place that offers rigorous, professional-level instruction for aspiring chefs who want to perfect their cooking and baking skills. Taught by talented chef-instructors, courses at the CIA provide an in-depth understanding of ingredients, techniques, and recipes, giving students the confidence and know-how they need to unleash their culinary creativity.

Hors d'Oeuvre at Home with The Culinary Institute of America applies the CIA's thorough, comprehensive approach to hors d'oeuvre, giving you all the information, inspiration, and recipes you need to prepare a dazzling array of bite-sized treats for any occasion. The book divides hors d'oeuvre into seven basic types—bite-sized containers; fillings, dips, and toppings; filled, stuffed, layered, and rolled; skewered and dipped; bowls and platters; cheese service; and bite-sized desserts—and provides detailed guidance and recipes for each.

From Goat's Milk Cheese and Sweet Onion Crostini, Chicken Saté with Peanut Sauce, and Mediterranean Seafood Terrine to Small Seared Lobster and Vegetable Quesadillas, Mozzarella Roulade with Prosciutto, and Miniature Chocolate Éclairs, there are more than 150 recipes for a broad range of stylish hors d'oeuvre, along with background information, serving suggestions, ideas for recipe variations, and advice on selecting high-quality store-bought items. Throughout, 40 vibrant full-color photos illustrate techniques and capture the appeal of finished dishes. With the professional-caliber guidance and recipes in this book, you can prepare an enticing assemblage of hors d'oeuvre that will rival that of any caterer—and impress your guests.

From the Back Cover

"The Culinary Institute of America is the nation's most influentialtraining school for professional cooks."
—Time magazine

The Culinary Institute of America is the nation's premier culinary training ground—the place where many top chefs and caterers have honed their skills in the kitchen. The school's emphasis on solid technique and rigorous hands-on training is widely respected and admired by culinary insiders the world over.

Now, in Hors d'Oeuvre at Home with The Culinary Institute of America, the experts show you how to prepare an impressive selection of bite-sized creations for any gathering. From skewers and dips to desserts, they explain the various types of hors d'oeuvre and walk you step by step through the techniques you need to create each one. Featuring more than 150 stylish recipes and 40 full-color photos, the book provides all the guidance and know-how you need to cater your own parties and dazzle your guests.

Customer Reviews

Everything in it sounded yummy!!
Kathryn Taylor
A comprehensive and interesting variety of reliable recipes, well presented and explained.
B. Braun
Stick to make it at home, have great flavor, style and presentation and use this book.
Jeff Holbrook

Most Helpful Customer Reviews

25 of 28 people found the following review helpful By Andrew'sMom on August 8, 2007
Format: Hardcover Verified Purchase
I was hesitant about buying this book - thought it might be too fancy - I like making new and exotic things - but no one in my family likes raw oysters with lime chili something or the other...this I would say there are less than 5 recipes I wouldn't try because of family/friends dislikes - everything else looks incredible and works for "fancy" parties and having a few friends over for a movie.

Great, great book - I'm very happy with my purchase.
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17 of 18 people found the following review helpful By Sue on June 1, 2007
Format: Hardcover
Overall, I've been very pleased with the CIA books, and Hors d'Oeuvre at Home is no exception.

There's a nice mix of easy and more complex menus, most of which are more aimed at being great cocktail or tapas party food. Great section on tea sandwiches for the afternoon tea junkies among us. Enjoy!
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14 of 15 people found the following review helpful By Cosmas Bisticas on September 10, 2007
Format: Hardcover Verified Purchase
This is a very well written book by the culinary institute which can be an excellent help in comming up with some impressive ideas for your next party. The book is divided into 8 chapters starting with an introduction to hors d'oeuvres , basic principles, plating and serving guidelines etc. In the following chapters, the book covers dips (hummus, babba ganoush and more), salsas, toppings, stuffed, filled and rolled hors d'oeuvres, terrines, skewers, fondue, cheeses and a few hors d' oeuvres desserts. The recipes are well written and range from very easy to moderately difficult for the home cook, and most of the ingredients you will have no problem finding. Many but not all of the recipes are accompanied by nice photos.

I am charging the book with one star for it's lack of originality. I was a bit disappointed that few of the recipes within got me really excited finding most of them lacking in inspiration and imagination. Not much that I havn't seen before!
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9 of 9 people found the following review helpful By DeAnne on March 9, 2011
Format: Hardcover Verified Purchase
When I first opened the box and looked at this book, I was very excited. As I read the opening chapter, I was very excited. When I started flipping through the recipes, I was more than a little disappointed. First of all there aren't nearly enough photos, only one every three pages in many circumstances. Secondly, and maybe I didn't read the reviews closely, this was a very basic book with recipes like Chicken Satays with Peanut Sauce, Hummus and Spanikopita, not exactly ground-breaking. For the most part, the entire chapter called 'Bowls & Platters' was a complete waste of space with recipes for Asian Noodle Salad, Buckwheat Salad and Marinated Vegetables, although the section on terrines was nice. I expected high-impact, composed hors d'oeuvre, not Chicken Satays and Noodle Salads. The recipes seem well-crafted and there are a lot of them, maybe it's my fault for expecting some different. I really expected something like MARTHA STEWART'S HORS D'OEUVRE HANDBOOK.
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22 of 27 people found the following review helpful By S. Brown on October 21, 2007
Format: Hardcover Verified Purchase
I expected so much more from this book! There are so few photos, and the ones they do have are duplicated! There is only one recipe on each page and some of them are so unbelievably basic, it's silly. There is no information on making ahead, which busy cooks are always interested.
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26 of 33 people found the following review helpful By Valerie Usowski on December 26, 2007
Format: Hardcover
Interested in making hors d'oeuvres purchase - The Professional Chef's Art of Garde Manger. It was written by Chef Frederic Sonnenschmidt, CMC and Culinary Dean at the CIA, and John Nicolas. The 'Art' has a similar feel as the Joy of Cooking and has only a small glossy section of pictures but this book trumps the CIA Hors book three times over. Just because the book has a fancy backer doesn't always mean it is worth it. The pictures are very nice and appealing and I guess for a casual cook the book would be fine.
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2 of 2 people found the following review helpful By V. Evans on August 15, 2008
Format: Hardcover
Really great recipes in this cookbook. Reliable CIA always gives great recipes, with a unique flair. Should buy this to have in your cookbook collection. Prices on Amazon much cheaper than going to the CIA website!
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1 of 1 people found the following review helpful By Deb in NH on January 2, 2013
Format: Hardcover Verified Purchase
Lots of very yummy and relatively simple recipes......Be sure to look inside and browse first, then buy it as a gift or for yourself!
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