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Hors D'Oeuvres at Home with The Culinary Institute of America

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Hors D'Oeuvres at Home with The Culinary Institute of America by The Culinary Institute of America (CIA)
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"The Culinary Institute of America is the nation's most influentialtraining school for professional cooks." --Time magazine The Culinary Institute of America is the nation's premier culinary training ground--the place where many top chefs and caterers have honed their skills in the kitchen. The school's emphasis on solid technique and rigorous hands-on training is widely respected and admired by culinary insiders the world over. Now, in Hors d'Oeuvre at Home with The Culinary Institute of America, the experts show you how to prepare an impressive selection of bite-sized creations for any gathering. From skewers and dips to desserts, they explain the various types of hors d'oeuvre and walk you step by step through the techniques you need to create each one. Featuring more than 150 stylish recipes and 40 full-color photos, the book provides all the guidance and know-how you need to cater your own parties and dazzle your guests.

Author Biography

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate's degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its branch, The Culinary Institute of America at Greystone, in St. Helena, California. Ben Fink is an award-winning photographer, whose work has been featured in Saveur, Bon Appetit, and Food & Wine magazines, as well as in several books, including the James Beard Award-winning Artisan Baking Across America. He is a member of Who's Who in American Photography and resides in New York City.
Release date NZ
April 1st, 2007
Country of Publication
United States
col. Illustrations
John Wiley & Sons Inc
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