The Book of Great Hors d'Oeuvre, Update Edition [Hardcover]

Now the last word on hors d'oeuvre has been fully revised, rewritten, and expanded to provide you with the most reliable source for menu selection, preparation, and presentation. The First Edition ofThe Book of Great Hors d'Oeuvrewas widely praised by both professional chefs and reviewers, not only for its enormous selection of clearly and concisely written recipes but also for its Wealth of suggestions for entertaining. This new edition offers you hundreds of crowd-pleasing new ideas. More than 1,000 recipes help you to add a special culinary touch to every occasion—from the intimate Cocktail party to the most extravagant affair. You are shown how to create exotic and inventive menus using familiar ingredients at the lowest possible cost. The chapters include ideas for:

• Spreads and dips
• Marinated and pickled foods
• Dim sum
• Pastries
• Canapes and toasts
• Patés and terrines
• Croquettes
• Cheese balls, fish balls, and meatballs
• Stuffed vegetables, meats, and breads

Want to fascinate your guests with delectable, easily prepared French puff pastry? A delightful yogurt pastry? An irresistible strudel? These are just some of the scores of offerings that will make your food stand apart from its competitors. Noted culinary author Terence Janericco makes it easy for you to assure that the amount, variety, flavor, and visual, appeal of your hors d'oeuvre are perfect. His side-by-side use of both small-yield recipes (eight servings) and larger ones (24 servings) allows you to adjust the quantities to suit your needs. Everything is here! How to adjust menus for the length of the party,the number of guests, the time of day, and the life-style of your client; how to select the foods that are just right as a prelude to lunch or dinner; how to promote the image your host or hostess wants. Janericco explains it all. All aspects of party planls"