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Hors d'Oeuvres Paperback – April 30, 2007

60 customer reviews

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Editorial Reviews 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 --This text refers to the Hardcover edition.

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.

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Product Details

  • Paperback: 168 pages
  • Publisher: DK; Reprint edition (April 30, 2007)
  • Language: English
  • ISBN-10: 0756618886
  • ISBN-13: 978-0756618889
  • Product Dimensions: 9.1 x 0.5 x 11.1 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (60 customer reviews)
  • Amazon Best Sellers Rank: #908,396 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

99 of 99 people found the following review helpful By A Customer on April 4, 2001
Format: 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.
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40 of 40 people found the following review helpful By A Customer on December 30, 1999
Format: 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......
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46 of 47 people found the following review helpful By Jennifer Chuang on December 8, 1999
Format: 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!
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24 of 24 people found the following review helpful By Rebecca of Amazon HALL OF FAMETOP 500 REVIEWERVINE VOICE on June 4, 2002
Format: Hardcover
If you are looking for a book that will literally make your heart beat faster as you contemplate the perfect party, this has to be one of the most intriguing books from a visual perspective. Mini chocolate truffle cakes swirled with chocolate glaze sit across from a full page spread of mini sticky orange and almond cakes.

This book is all about those tasty treats you can't wait to put in your mouth and most of these treats can be consumed greedily in a few bites.

We are talking about crunchy sweet and spicy pecans, Swiss cheese allumettes, chocolate biscottini, curry puffs, honey mustard chicken drumettes, cocktail corn cakes with spicy mango salsa, dill pancakes with salmon caviar all ready to give your mouth a burst of flavor.

Some of the recipes I was most impressed with were the Broiled Beef Fillet with Salsa Verde on Croutes, the Asparagus Croutes with Lemon Hollandaise and the Tiny Heart Strawberry Shortcakes. Not to mention, the Mini Apple Tatins, Baby Baked Potatoes with Sour Cream and Caviar and Ginger Chicken Cakes with Cilantro Lime Mayonnaise.

For summer, you will love making the sticks and skewers. Lemon Chili Shrimp Sticks, Salmon Teriyaki with Ginger Soy Dipping Sauce and Cumin Scented Kofte Brochettes with Minted Yogurt Dip take this book to a whole new level.

Are you interested in trying to make your own sushi? Well, here are some classic recipes.
Then, they also present soups in cups, sandwiches to die for and mini hamburgers with a recipe for making the mini hamburger buns.

So, what about desert?

Chocolate Cups with Mango and Mascarpone Cream
Citrus Ginger Cream Tarlets

Finger sandwiches?
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20 of 21 people found the following review helpful By A Customer on February 22, 2000
Format: Hardcover
Thsi book is beautiful to look at and easy to use. It offers step by step instructions and pictures, so you know what each item is supposed to look like. I liked it so much, that i just ordered it for a friend. It makes you feel like you are a pro in the kitchen!
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15 of 16 people found the following review helpful By A Customer on January 9, 2002
Format: Hardcover
This is an absolutely gorgeous book that you will fall in love with the moment you open it. The recipes are fantastic - none of the tired, same-old, same-old: everything is creative and intriguing. Moreover, there are photos for each recipe, and make-ahead tips are provided to make your life easier. Just looking through this book will inspire you to host a cocktail party as soon as possible! I made five of the recipes for New Year's Eve, and they were all very easy to make - even the ones requiring sauces could be put together rather quickly, sauce and all. And they were all tasty, with the possible exception of the Fennel Marinated Feta and Olive Skewers, which were no great shakes. However, some were almost "too" tasty: the Cumin Scented Kofte Brochettes had *way* too much salt, and too much lemon peel. And the Barbecued Tandoori Shrimp Sticks seemed to have a little too much ginger. It's fairly safe to serve these recipes to your guests without testing them first, but be aware that the seasonings sometimes seem to overwhelm the meat, cheese, or vegetable component, so you might want to go easy.
The other problem I noticed was something that other reviewers have remarked on: this book isn't edited as carefully as one would like. The Spinach, Smoked Trout and Herbed Cream Roulade lists not smoked trout as an ingredient, but smoked salmon. Also, in the techniques section, there is a "Cooks' Note" for the Lemon Hollandaise telling you what to do if your hollandaise separates. However, partially through the instructions, the paragraph just ends: "Whisk in the separated" and that's it.
One last thing I noticed is not fundamental, but still annoying: the fennel marinated feta + olive skewers look absolutely nothing like their photo.
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