Hors D'oeuvres

Front Cover
DK Pub., 2004 - Cooking - 168 pages
3 Reviews
Every great party begins with great-tasting appetizers, whether it is an informal gathering of friends and family or an elegant champagne soiree. From spicy cilantro shrimp to eggplant caviar crostini, the authors show you how to prepare more than 250 simple yet sensational canapés, along with menu suggestions for a variety of occasions and indispensable advice on portion allocation and planning ahead. Illustrated with inviting, actual-size photographs of every recipe, this uniquely practical guide includes full-color, step-by-step instructions to ensure successful party food whatever the occasion.

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Review: Hors d'Oeuvres

User Review  - False Millennium - Goodreads

It's funny how tastes in foods change, culturally, and over time. This book is a good overview of contemporary party food. In other words, there are many recipes in here that I think would work for a variety of circumstances. Read full review

Review: Hors d'Oeuvres

User Review  - Becky - Goodreads

This is a wonderful compilation of recipes. I have marked so many of them as "to make". Most ingredients are readily available and some recipes can be made ahead- a real time saver for a busy day. The recipes I tried as heavy apps at Christmas were all a hit! Read full review

About the author (2004)

At the age of 13, Eric Treuille was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking. Work as a chef took him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's Hors d'Oeuvres, Pasta, and Ultimate Bread.

Victoria Blashford-Snell trained at Le Cordon Bleu, and runs a highly successful catering company.

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