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Fb2 Hors D'oeuvres ePub

by Melanie Acevedo,Gillian Duffy

Category: Main Courses and Side Dishes
Subcategory: Food and Cooking
Author: Melanie Acevedo,Gillian Duffy
ISBN: 0688147216
ISBN13: 978-0688147211
Language: English
Publisher: William Morrow Cookbooks; 1 edition (October 21, 1998)
Pages: 144
Fb2 eBook: 1581 kb
ePub eBook: 1634 kb
Digital formats: lrf rtf docx azw

The culinary editor of New York magazine lays out an attractive, savory array of more than eighty hors d'oeuvres and appetizers drawn from the recipes of New York City's top chefs and caterers, illustrated in full-color. 22,000 first printing.
Comments to eBook Hors D'oeuvres
JoJogar
A nice book for the price, and the few photos looks good. Pity that there were not more photos with the recipes. Will have to make the recipes to see what the end result will be.
Livina
Purchased as a gift for my wife. It's a bit disappointing, but fine.
Mushicage
I had checked this book out from the library to make some appetizers for a graduation party and everything I made was delicious and easy! It was such a great book filled with appetizer recipes I had to have it so I did end up buying it. You will not be disappointed with this book.
Yadon
I found this book boring and bland. The recipes are not 'new' and fresh. And they lack strong or tangy or interesting tastes. Very mediocre
Waiso
These recipes will be used by me for many years since they use common ingredients and taste delicious! The photos are helpful too!
Endieyab
So, I have a large cookbook collection. This is one of my 2 favorites. The other being The New Soy Cookbook by Lorna Sass. Every recipe in this book has turned out to be wonderful. When I prepare these recipes for parties, people rave. One of my main interests is gourmet cooking. These are not everyday standard party recipes but are really for those who prefer something sophisticated, delicious and exquisite.
Daron
Entertaining is so much easier when one knows exactly what one is going to prepare. Gillian's book helped me plan in the simplest way, by showing the food with beautiful photographs, and easy to read recipies. I have tried several recipies and they turned out exactly how they should, and tasted delicious. It was exciting and rewarding to get compliments from my guests.
Most of the recipes not at all simple, as claimed in the subtitle. I know hors d'oeuvres are frequently finiky and labor-intensive, but I wanted to believe the claim of simplicity made on the cover. It ain't so. Just made the recipe for "Anchoiade Dip With Crudites" which winds up the consistency of a vinaigrette. I suppose you could use it as a dip, if you want it dripped all over the carpet. It's a good dressing but to present it as a dip is silly. Also, this particular recipe is careless. It calls for "2 ounces (2 tins) anchovy fillets..." The tins of anchovies I buy are 2 ounces net. Doubling (or not) an ingredient in a small recipe is not trivial, especially if it's anchovies. The recipe for "Cumin-Spiced Carrots" was a disappointment, too. The flavors involved didn't seem to amount to much. My reaction is this is another pot-boiler compendium of other peoples' recipes, untested by the editor.
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