Hors D'oeuvres

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HarperCollins, Oct 21, 1998 - Cooking - 144 pages
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Gillian Duffy, culinary editor for New York magazine, presents an array of hors d'oeuvres, as delicious as they are attractive, to take us through the year. With expertise and enthusiasm, Gillian offers her own creations as well as recipes from top New York City chefs and caterers. Beautiful full-color photographs throughout the book whet the appetite and make this a splendid gift. Best of all, the recipes are easy enough to be prepared in anyone's home kitchen.

Hors d'Oeuvres moves from winter bites such as Raclette Crisps with Pecans and Basil to summer refreshers like Shrimp with Green-Chile Pesto. Classic cocktails such as the Cosmopolitan Martini are invented by master mixologists like Dale DeGroff of the Rainbow Room. Whether the event is flamboyant or low key, classic or cutting edge, Hors d'Oeuvres offers just what's needed to kick off a party or start a meal with style.

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Hors d'oeuvres

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It can be difficult to come up with new ideas for hors d'oeuvres, and any cook who entertains even infrequently will welcome this collection of mostly easy, elegant recipes. Duffy is the culinary ... Read full review

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About the author (1998)

Gillian Duffy is the culinary editor at "New York" magazine. She also writes for "Marie Claire's "Food in 15 Minutes"" column and has contributed to "House Beautiful" and "Allure." Gillian moved to the United States twenty years ago from London, where she was a design studio director. She lives in Weston, Connecticut.

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