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Amuse-Bouche: Little Bites That Delight Before the Meal Begins
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Avg. Rating:♥♥♥♥♥
List Price: $35.00 Our Price:
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Many of the best restaurants tantalize diners' palates with charming, intensely flavored tastes that tickle the tongue and delight the eye. A tiny serving to whet the palate, an amuse-bouche (literally, "mouth amusement") sets diners up for what is to come. Rick Tramonto, executive chef of Chicago's widely acclaimed Tru restaurant, is well known... »
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Hors d'Oeuvre at Home with The Culinary Institute of America
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Avg. Rating:♥♥♥♥♥ List Price: $29.95 Our Price:
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Interested in making hors d'oeuvres purchase - The Professional Chef's Art of Garde Manger. It was written by Chef Frederic Sonnenschmidt, CMC and Culinary Dean at the CIA, and John Nicolas. The 'Art' has a similar feel as the Joy of Cooking and has only a small glossy section of pictures but this book trumps the CIA Hors book three times over. Just... »
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Martha Stewart's Hors d'Oeuvres Handbook
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Avg. Rating:♥♥♥♥♥ List Price: $37.50 Our Price:
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With Martha Stewart's Hors d'Oeuvres Handbook, Stewart, along with Martha Stewart Living food editor Susan Spungen and photographer Dana Gallagher, has created not just a handbook but a dream book. The first 225 pages consist entirely of beautifully photographed, exquisite nibbles, tastes, and bites--and the following 270 pages give you t... »
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Small Bites
This is a great book with easy and clever ideas for lots of "small plates, or bites". Our family seems to love this idea of many flavors and this is one ... »
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Tapas: A Taste of Spain in America
In Tapas, a collection of 100-plus recipes for Spain's savory small dishes, chef José Andrés writes of journeying during his military se... »
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Hors d'Oeuvres
Has fear of hors d'oeuvres stymied your instinct for entertaining? Then give three cheers for the editors at Britain's DK Publishing, the lush, informativ... »
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Chinese Snacks (Wei quan shi pu)
My wife studied Mandarin in Taiwan before the PRC opened up. She's had this book since it was published. The recipes are time consuming - that's how Taiwa... »
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