 The Book of Great Hors d'Oeuvre, Updated and Expanded
ISBN: 978-0-471-28392-8
Hardcover
800 pages
May 1990
US $55.00
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The Great Hors d'Oeuvre.
Nuts and Olives.
Basic Sauces.
Dips.
Spreads.
Pâtés and Terrines.
Canapés and Toasts.
Croquettes and Fritters.
Skewered Foods.
Cheese Balls, Fish Balls, and Meatballs.
Marinated and Pickled Foods.
Stuffed Vegetables, Fish, Meats, Breads, and Fruits.
Short pastry, Cream Cheese pastry, Yogurt Pastry, and Sour Cream Pastry.
Pâte à Chou.
Pâte Feuilletée, Strudel, and Phyllo.
Yeast Doughs.
Crackers, Salt Pastries, Cheese Pastries, and Sponge Rolls.
Asian Hors d'Oeuvre.
Glossary of Ingredients.
Index.
Nuts and Olives.
Basic Sauces.
Dips.
Spreads.
Pâtés and Terrines.
Canapés and Toasts.
Croquettes and Fritters.
Skewered Foods.
Cheese Balls, Fish Balls, and Meatballs.
Marinated and Pickled Foods.
Stuffed Vegetables, Fish, Meats, Breads, and Fruits.
Short pastry, Cream Cheese pastry, Yogurt Pastry, and Sour Cream Pastry.
Pâte à Chou.
Pâte Feuilletée, Strudel, and Phyllo.
Yeast Doughs.
Crackers, Salt Pastries, Cheese Pastries, and Sponge Rolls.
Asian Hors d'Oeuvre.
Glossary of Ingredients.
Index.
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