The Hors D'Oeuvre Bible

About this book

The art of creating enticing and delectable hors doeuvres like most other art forms is both steeped in ancient and venerable traditions and constantly revitalized through the creativity and innovation of contemporary artists. In its broadest definition the term hors doeuvre-outside the main piece-expands to include antipasti pasta hot and cold egg dishes vegetable dishes soups and salads as well as bite-sized canaps and other dainties eaten with the fingers or small utensils. In The Hors dOeuvre Bible David Paul Larousse spans the length and breadth of the hors doeuvre galaxy to delight amaze and inspire you with the tastiest most voluptuous hors doeuvre recipes he has collected over more than two decades of dedicated exploration. From classical hors doeuvres now served in only a handful of great restaurants around the world to the heavenly creations of some of todays most imaginative culinary professionals Larousse guides you step-by-step through the design preparation and presentation of more than 700 spectacular dishes. Numerous procedural drawings and an entire section on fundamentals help you master the nuts-and-bolts techniques of hors doeuvre preparation and "architectural drawings" illustrate the art of building canaps that are as stunning to the eye as they are pleasing to the palate. Sixteen pages of full-color photographs set a standard of elegance and style for finished presentations. Larousse also supplies colorful anecdotes on the origins of various dishes how they got their names and the people who were inspired to create them. Not only does The Hors dOeuvre Bible provide all the techniques and practical information you need for perfect preparation of the many recipes presented but also it will open your eyes to a world of artistic possibilities. It will inspire you to develop your own special style of preparation and to create sublime hors doeuvres of your own. A rich and rewarding recipe and reference source for food and cooking professionals and dedicated amateur cooks this book is also a valuable learning tool for culinary students that will remain a trusted companion long after course work is completed. From savory delicacies designed to be eaten with the fingers to tempting first courses and exquisite side dishes elegantly prepared hors doeuvres are as enticing to the eye as they are pleasing to the palate. With this comprehensive professional-level reference/recipe book you will learn step-by-step how to design construct and present these choice morsels and have your guests begging for more. This complete guide to the creation of over 700 incomparable delicacies includes recipes for canaps antipasti tartlets and barquettes puffs/pastries/croustades fish and shellfish timbales fruit and vegetable dishes salads and more 60 unique procedural drawings illustrate preparation techniques 30 architectural drawings show you how to build canaps as miniature works of art 16 pages of stunning full-color photographs illustrate finished hors doeuvre presentations The Hors dOeuvre Bible is destined to become one of the most prized possessions of the professional chef the dedicated amateur the caterer as well as the aspiring student.