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Hors d'Oeuvre at Home with the Culinary Institute of America Hardcover - 2007 - 1st Edition
by The Culinary Institute of America; Preface by Ben Fink
Summary
"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.
--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.
Details
- Title Hors d'Oeuvre at Home with the Culinary Institute of America
- Author The Culinary Institute of America; Preface by Ben Fink
- Binding Hardcover
- Edition number 1st
- Edition 1
- Pages 224
- Volumes 1
- Language ENG
- Publisher Houghton Mifflin, New York
- Date April 23, 2007
- Illustrated Yes
- ISBN 9780764595622 / 0764595628
- Weight 2.8 lbs (1.27 kg)
- Dimensions 10.22 x 9.68 x 1.01 in (25.96 x 24.59 x 2.57 cm)
- Library of Congress subjects Appetizers
- Library of Congress Catalog Number 2006012631
- Dewey Decimal Code 641.812
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Hors d'Oeuvre at Home with the Culinary Institute of America
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