Hors D'oeuvres

Front Cover
DK Publishing, 2012 - Cooking - 224 pages
0 Reviews

From simple quick appetizers to sophisticated creations that will really wow your guests, discover how to make tarts, blinis, frittatas, Middle Eastern mezze, Spanish tapas, and more — in DK's Hors d'Oeuvres.

Featuring innovative assembly sequences, technique step-by-steps, and "6 ways with" spreads that take a basic style of hors d'oeuvres and give you six simple and stunning recipe ideas, Hors d'Oeuvres shows you how to create these masterpieces yourself all through fully illustrated, clear step-by-step assembly sequences, ensuring your work is never less than perfect.

What people are saying - Write a review

We haven't found any reviews in the usual places.

Other editions - View all

About the author (2012)

Victoria Blashford-Snell's great passion is cooking for parties large and small. With her dynamic personality and love of food, she runs a successful catering company and is a regular cooking teacher and demonstrator in Italy, Somerset, and at London's Books for Cooks. Known for bold tastes and pairing unusual flavours, nothing Victoria does is in a small way. A true diva, she knows the secret of throwing a great party is to cook, eat, and, most importantly, have fun.

Jennifer Joyce came to love cooking at an early age, while growing up in a food-obsessed Italian family of nine children. At the tender age of 10, she was making dinner for 11 people. Currently Jennifer works as a food writer, a teacher at Books for Cooks and other culinary schools, a television presenter and food consultant.

Jennifer is passionate about travel which constantly gives her new ideas and recipes. Born in Wisconsin, Jennifer now lives in Richmond-upon-Thames in the UK with her husband Pat, and their two young sons, Liam and Riley.

Eric Treuille was born in Cahors in southwest France. At the age of 13, he was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking, going on to complete his culinary studies in Paris. He has worked as a chef from Paris to London and is the author of several books including DK's "Hors d'Oeurveres," "Grilling," and "Ultimate Bread,"
As the owner of a spice business with an extensive inventory of over 1,800 herbs and spices, Birgit Erath travels across the globe in search of new sources for culinary flavors and new recipes for seasonings.

Bibliographic information