Full Description
"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.
Contents
Chapter 1. Introduction. Chapter 2. Edible Containers and Bases. Chapter 3. Fillings, Dips, and Toppings. Chapter 4. Filled, Stuffed, Layered, and Rolled. Chapter 5. Skewered and Dipped. Chapter 6. Bowls and Platters. Chapter 7. Cheese Service. Chapter 8. Bite-Size Desserts and Sweets.
