HORS D'OEUVRE AT HOME WITH THE CULINARY INSTITUTE OF AMERICA
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“Who wouldn’t love to nibble on delicious little tidbits like Palmiers with Proscuitto or a Sun-Dried Tomato and Goat Cheese Tartlet or two. Count me in. In fact, I’ve often said that I could make a meal of hors d’oeuvres. But make them myself? Well…
“Good news! This book from the prestigious Culinary Institute of America gives you detailed, accessible directions for making 152 hors d’oeuvres and appetizers that are as good to look at as they are to eat. What’s more, there are “Almost Homemade” sidebars that explain how to use purchased doughs and other ingredients to make the recipes even simpler.
“So, the next time you have a craving for Crab Cakes with Creole Mustard Sauce, or a helping of Roasted Pepper and Eggplant Terrine, the recipe is as close as this excellent book from the ‘Harvard’ of cooking schools.”
Color photos • 224 pages • 10" x 9¼"
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