 Hors d'Oeuvre at Home with The Culinary Institute of America
ISBN: 978-0-7645-9562-2
Hardcover
224 pages
April 2007
US $29.95
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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.
