The Hors D' Oeuvre Bible
(Sprache: Englisch)
The art of creating enticing and delectable hors d'oeuvres, like most other art forms, is both steeped in ancient and venerable traditions and constantly revitalized through the creativity and innovation of contemporary artists. In its broadest definition,...
Leider schon ausverkauft
versandkostenfrei
Buch
52.90 €
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenlose Rücksendung
- Ratenzahlung möglich
Produktdetails
Produktinformationen zu „The Hors D' Oeuvre Bible “
Klappentext zu „The Hors D' Oeuvre Bible “
The art of creating enticing and delectable hors d'oeuvres, like most other art forms, is both steeped in ancient and venerable traditions and constantly revitalized through the creativity and innovation of contemporary artists. In its broadest definition, the term hors d'oeuvre-outside the main piece-expands to include antipasti, pasta, hot and cold egg dishes, vegetable dishes, soups, and salads, as well as bite-sized canapes and other dainties eaten with the fingers or small utensils.In The Hors d'Oeuvre Bible, David Paul Larousse spans the length and breadth of the hors d'oeuvre galaxy to delight, amaze, and inspire you with the tastiest, most voluptuous hors d'oeuvre recipes he has collected over more than two decades of dedicated exploration. From classical hors d'oeuvres, now served in only a handful of great restaurants around the world, to the heavenly creations of some of today's most imaginative culinary professionals, Larousse guides you step-by-step through the design, preparation, and presentation of more than 700 spectacular dishes. Numerous procedural drawings and an entire section on fundamentals help you master the nuts-and-bolts techniques of hors d'oeuvre preparation, and "architectural drawings" illustrate the art of building canapes that are as stunning to the eye as they are pleasing to the palate. Sixteen pages of full-color photographs set a standard of elegance and style for finished presentations. Larousse also supplies colorful anecdotes on the origins of various dishes, how they got their names, and the people who were inspired to create them.
This complete guide to the creation of over 700 incomparable delicacies includes recipes for canapes, antipasti, tartlets and barquettes, puffs/pastries/croustades, fish and shellfish, timbales, fruit and vegetable dishes, salads, and more.
Inhaltsverzeichnis zu „The Hors D' Oeuvre Bible “
Antipasti.Canapés.
Tartlets and Barquettes.
Soups.
Croustades, Pastries, and Puffs.
Pasta and Pizza.
Eggs and Cheese.
Finfish and Shellfish.
Poultry and Meat.
Vegetable Dishes.
Salads.
Glossary.
Specialty Suppliers.
Index of Recipes.
Autoren-Porträt von David P. Larousse
David Paul Larousse is an accomplished culinary professional, author, educator, and lecturer on foodservice and related topics. He has served as Chef-Instructor at City College of San Francisco, and Johnson & Wales University, and he frequently hosts hands-on workshops and demonstrations at universities and culinary institutes across the nation.
Bibliographische Angaben
- Autor: David P. Larousse
- 1995, XXVI, 404 Seiten, mit farbigen Abbildungen, Maße: 26 cm, Gebunden, Englisch
- Verlag: Wiley & Sons
- ISBN-10: 0471013129
- ISBN-13: 9780471013129
Sprache:
Englisch
Kommentar zu "The Hors D' Oeuvre Bible"
0 Gebrauchte Artikel zu „The Hors D' Oeuvre Bible“
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "The Hors D' Oeuvre Bible".
Kommentar verfassen