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eBook Hors d'Oeuvre ePub

eBook Hors d'Oeuvre ePub

by Brigit Legere Binns

  • ISBN: 1840923520
  • Category: Main Courses and Side Dishes
  • Subcategory: Cooking
  • Author: Brigit Legere Binns
  • Language: English
  • Publisher: Apple Press (April 10, 2002)
  • Pages: 120
  • ePub book: 1586 kb
  • Fb2 book: 1297 kb
  • Other: lrf txt azw lit
  • Rating: 4.8
  • Votes: 345

Description

by. Binns, Brigit Legere.

by. Offers recipes for more than forty hors d'oeuvres, including crab cakes, vine leaves stuffed with wild rice and apricots, and smoked salmon roulades. Books for People with Print Disabilities. Internet Archive Books. Uploaded by station37. cebu on October 21, 2019.

Eye-catching and irresistible, hors d'oeuvres never fail to entice, whether they're juicy skewered shrimp with spicy dipping .

Eye-catching and irresistible, hors d'oeuvres never fail to entice, whether they're juicy skewered shrimp with spicy dipping sauce.

Brigit L Binns is a food writer and recipe consultant based in southern California. She has written and contributed to a number of cookbooks. A graduate of the Tante Marie cooking School in the UK, she lived in Europe for 10 years, where she owned a catering business.

com's Brigit Legere Binns Author Page.

Books by Brigit Binns

The book itself, authored by Brigit Binns contains about 40 recipes ranging from "Deviled Eggs" to "Smoky Shrimp with Garlic Parsley Mojo". All recipes are lavishly illustrated by beautiful high quality photographs done by photographer Noel Barnhurst. The extremely high quality production and printing make the book tremendous fun to read. Books by Brigit Binns.

1,473 results for hors d oeuvre. Vintage 1974 Hors d'oeuvre Spiral Bound Charles Tuttle Cookbook Book.

Brigit L. Binns is a food writer and recipe consultant based in southern California. She is the author of Hors d'Oeuvre, also in the Williams-Sonoma Collection, Polenta, the Palm Cookbook, and Jody Maroni's Sausage Cookbook. She is coauthor of Cowboy Cocktails, Cuisine Naturelle, and the R&214;ckenwagner and Patina restaurant cookbooks. A graduate of England's Tante Marie cooking school, she lived in Europe for 10 years, where she owned a catering business. I was looking for some exceptional recipes for appetizers and hors d'oeuvre and this book delivered. She is the author of Polenta, Cowboy Cocktails, and Jody Maroni's Sausage Kingdom Cookbook as well as a contributor to the Patina and Röckenwagner restaurant cookbooks and the Williams-Sonoma Kitchen Library and Casual Cuisines of the World series. So far I have made about a dozen of the items - most are simple and non complicated. About the only thing that creates some difficulty is shopping for some of the more exotic ingredients and spices.

Semantic Scholar profile for Brigit Legere Binns, with fewer than 50 highly influential citations. View Author Influence. We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.

An hors d'oeuvre, appetizer or starter is a small dish served before a meal in European cuisine

An hors d'oeuvre, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.

Hors d'oeuvres bring sophistication to an occasion from a formal dinner party to a casual gathering of friends. Whether you are looking for elaborate canapes to serve at a cocktail party or simple and casual dips for an alfresco lunch you'll find the recipes here. There are ideas for starters for a dinner party and a selection of skewers and wraps ideal for serving to guests at a stand up party.

Comments

Shadowbourne Shadowbourne
I was looking for some exceptional recipes for appetizers and hors d'oeuvre and this book delivered. So far I have made about a dozen of the items - most are simple and non complicated. About the only thing that creates some difficulty is shopping for some of the more exotic ingredients and spices. I found that substituting didn't mar the recipe or the taste. this book is only about appetizers and hors d'oeuvres and not much else. I can compare this book with the New York Times book on appetizers from a while back - fun and filling. It is one book of many published by William Sonoma - the only drawback is library shelf space. Although it is slim - the entire series takes up space. The book is new, stylish and well photo'd so you get a sample of what the dish looks like. A good buy.
Malakelv Malakelv
Yumm... Some great and fancy hors d'euvres. Perfect to pull out when you have a dinner party and want to impress.
Pedora Pedora
Loved this book. Great pictures. Love the side captions. Wiliam Sonoma does it right with these books. I own the entire collection and plan on having them for a very long time. Hopefully one day will be able to say I made every recipe in the book which seems possible. Some people my not like the limited number of recipes but I feel this is a great example of quality over quantity. Somebody really put some love in this book and it shows. Everything I have made so far has been great. Once you buy one you will want them all.
Murn Murn
Beautiful pictures. Useful recipes, unlike the Williams Sonoma "Hors d'oeuvre and appetizers" book in the Kitchen library series. Recipes look quick, simple, easy. Can't wait to try some of them. They all look delicious.
MARK BEN FORD MARK BEN FORD
Very, very nice, excellent recipes and appealing presentation.
ᵀᴴᴱ ᴼᴿᴵᴳᴵᴻᴬᴸ ᵀᴴᴱ ᴼᴿᴵᴳᴵᴻᴬᴸ
love this book and recipes
Miromice Miromice
This book is beautiful. a handy medium size that is manageable
The recipes are not only great but easy to follow and do.
Some great recipes in here.