Hors D'Oeuvre Bible
Author: David Paul Larouss
The art of creating enticing and delectable hors d'oeuvres, 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 d'oeuvre-outside the main piece-expands to include antipasti, pasta, hot and cold egg dishes, vegetable dishes, soups, and salads, as well as bite-sized canapés and other dainties eaten with the fingers or small utensils.
In The Hors d'Oeuvre Bible, David Paul Larousse spans the length and breadth of the hors d'oeuvre galaxy to delight, amaze, and inspire you with the tastiest, most voluptuous hors d'oeuvre recipes he has collected over more than two decades of dedicated exploration. From classical hors d'oeuvres, now served in only a handful of great restaurants around the world, to the heavenly creations of some of today's 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 d'oeuvre preparation, and "architectural drawings" illustrate the art of building canapés 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 d'Oeuvre Bible provide all the techniques and practicalinformation 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 d'oeuvres 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 d'oeuvres 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 canapés, 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 canapés as miniature works of art
* 16 pages of stunning full-color photographs illustrate finished hors d'oeuvre presentations
The Hors d'Oeuvre 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.
Book review: Energy and Conflict in Central Asia and the Caucasus or Guide To Using The National Electric Code
Amazing Soy: A Complete Guide to Buying and Cooking This Nutritional Powerhouse With 240 Recipes
Author: Dana Jacobi
Dana Jacobi, the undisputed "Queen of Soy," revolutionizes the art of cooking with soy -- the amazing, versatile power food.
This definitive cookbook on soy includes
- 240 great-tasting recipes for every occasion and eating style, including instant break-fasts, energy-boosting snacks, working lunches, elegant entertaining dishes, authentic Asian meals, and luscious desserts
- A comprehensive guide of soyfoods -- from familiar foods like tofu to lesser-known ingredients such as soymeat, soy cheese, miso, tempeh, and much more -- with helpful tips on how to buy, prepare, and cook with 36 of them
- Nutritional information for each recipe
- A directory of more than 105 soyfood companies with their websites and mail-order addresses.
Library Journal
Jacobi (The Joy of Soy) is an expert on cooking with tofu, tempeh, and all the other soy products that are increasingly popular and available today. She begins with a discussion of health benefits (the American Heart Association, for example, recommends making soy protein part of a daily diet to lower cholesterol and prevent heart disease), then moves on to a guide to soy foods from edamame (the fresh soybeans served as a snack at sushi bars) to yogurt and soymilk to tofu and its relatives. She recommends specific brands when applicable; however, staunch advocate though she is, even Jacobi does not recommend soy "cold cuts" and "hot dogs," at least not those currently on the market. These introductory sections are followed by dozens of recipes, from Cloud-Light Blueberry Pancakes to Smoked Turkey and Arugula Wrap to Burmese Tofu Curry. For most cooking and health collections. Copyright 2001 Cahners Business Information.
No comments:
Post a Comment