Hors d'oeuvre, etc. is a rich collection of traditional recipes for "in-between meal" delights, drawing from 3,000 years of global culinary history—including ancient Japan, China, Greece, Rome, Portugal, Italy, Syria, Turkey, and Russia. This classic guide covers everything from simple party snacks to elaborate buffet centerpieces. Contents Include:
- Sauces, Snacks & Garnitures: Dip recipes, garnishes, and essential kitchen hints.
- Canapés & Finger Foods: Breads, spreads, open-face sandwiches, and elegant bites.
- Appetizers & Starters: Hot and cold appetizers, dips, moulds, pâtés, terrines, and galantines.
- Pastries & Savories: Phyllo treats, quiches, savoury tarts, and comforting soups.
- Table & Fireside Cookery: Chafing dish specialties, firepot meals, fondues, and outdoor barbecue ideas.
- Buffet Presentations: Menus and arrangements for casual spreads, Chinese buffets, and formal dinner buffets.
Condition: Vintage Very Good+ The text is clean and unmarred. The binding is tight with strong hinges. The dust jacket shows minor shelf wear around the edges. A beautifully preserved vintage hardcover in rare collectible condition.
Publishing details
Hardcover: 286 pages
101 Productions; First Edition (January 1, 1973)
ISBN-13: 978-0912238395
Weight: 391g
Dimensions: 14.7 x 2.6 x 21.6 cm
CV-HDE-482