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Hors d'Oeuvres Paperback – April 30, 2007
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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
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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Top Customer Reviews
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......
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?Read more ›
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.Read more ›
Most Recent Customer Reviews
This is such a great book. Beginners will love this as much as the experts.Published 9 months ago by Christine Conner
This book not only contains beautiful images and recipes but also is loaded with suggestions, definitions and menus.Published 17 months ago by Debra Wood
I love this book! This book has such beautiful pictures and interesting flavor combinations. It is a very French style (as the title would suggest) recipe book. Read morePublished 19 months ago by G. C.
Fantastic classic hors d'oeuvres book. Such an enjoyable read.Published 19 months ago by Christine Ward