Hors d'Oeuvre at Home with The Culinary Institute of America [Hardcover]

The Culinary Institute of America (Author), Ben Fink (Preface)

Book Description

Publication Date: April 23, 2007

"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.

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.

See all Editorial Reviews

Product Details

• Hardcover: 224 pages
• Publisher: Wiley; 1 edition (April 23, 2007)
• Language: English
• ISBN-10: 0764595628
• ISBN-13: 978-0764595622
• Product Dimensions: 10.2 x 9.7 x 1 inches
• Shipping Weight: 2.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars  See all reviews (15 customer reviews)
• Amazon Best Sellers Rank: #206,806 in Books (See Top 100 in Books)
  • #68 in Books > Cookbooks, Food & Wine > Meals > Appetizers

Customer Reviews

Most Helpful Customer Reviews

14 of 14 people found the following review helpful:

5.0 out of 5 stars the tapas craze continues..., June 1, 2007

By 

Tea Mistress (Maryland) - See all my reviews

This review is from: Hors d'Oeuvre at Home with The Culinary Institute of America (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!

19 of 21 people found the following review helpful:

5.0 out of 5 stars Love, love, love this book, August 8, 2007

By 

Andrew'sMom "creativebaker" (New York) - See all my reviews

Amazon Verified Purchase

This review is from: Hors d'Oeuvre at Home with The Culinary Institute of America (Hardcover)

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.

20 of 23 people found the following review helpful:

2.0 out of 5 stars Dumb down version of a classic, December 26, 2007

By 

Valerie Usowski - See all my reviews
(REAL NAME)   

This review is from: Hors d'Oeuvre at Home with The Culinary Institute of America (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.