{"product_id":"the-book-of-great-hors-doeuvre-update-edition-hardcover","title":"The Book of Great Hors d'Oeuvre, Update Edition - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTerence Janericco\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe Book of Great Hors d'Oeuvre, \u003c\/em\u003e Updated and Expanded\u003cbr\u003eTerence Janericco\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNow the last word on hors d'oeuvre has been fully revised, rewritten, and expanded to provide you with the most reliable source for menu selection, preparation, and presentation. The First Edition of \u003cem\u003eThe Book of Great Hors d'Oeuvre\u003c\/em\u003e was widely praised by both professional chefs and reviewers, not only for its enormous selection of clearly and concisely written recipes but also for its Wealth of suggestions for entertaining. This new edition offers you hundreds of crowd-pleasing new ideas. More than 1,000 recipes help you to add a special culinary touch to every occasion--from the intimate Cocktail party to the most extravagant affair. You are shown how to create exotic and inventive menus using familiar ingredients at the lowest possible cost. The chapters include ideas for: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSpreads and dips\u003c\/li\u003e\n\u003cli\u003eMarinated and pickled foods\u003c\/li\u003e\n\u003cli\u003eDim sum\u003c\/li\u003e\n\u003cli\u003ePastries\u003c\/li\u003e\n\u003cli\u003eCanapes and toasts\u003c\/li\u003e\n\u003cli\u003ePatés and terrines\u003c\/li\u003e\n\u003cli\u003eCroquettes\u003c\/li\u003e\n\u003cli\u003eCheese balls, fish balls, and meatballs\u003c\/li\u003e\n\u003cli\u003eStuffed vegetables, meats, and breads\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eWant to fascinate your guests with delectable, easily prepared French puff pastry? A delightful yogurt pastry? An irresistible strudel? These are just some of the scores of offerings that will make your food stand apart from its competitors. Noted culinary author Terence Janericco makes it easy for you to assure that the amount, variety, flavor, and visual, appeal of your hors d'oeuvre are perfect. His side-by-side use of both small-yield recipes (eight servings) and larger ones (24 servings) allows you to adjust the quantities to suit your needs. Everything is here! How to adjust menus for the length of the party, the number of guests, the time of day, and the life-style of your client; how to select the foods that are just right as a prelude to lunch or dinner; how to promote the image your host or hostess wants. Janericco explains it all. All aspects of party planning are covered. Just follow the author's tips on presentation to create visually exciting food that is easily recognizable and readily accessible for the guests. Learn not only how to arrange food, but also which foods look good together (and which do not), as well as what are the best backgrounds. Turn here for advice on how to garnish platters, space foods appropriately, and present dips creatively. Discover how to situate buffets and bars in different settings, whether the event is in a banquet hall or small apartment. staff, equipment, utensils--you'll know exactly what you need simply by opening this \"menu-to-success.\" Whether your hors d'oeuvre are the prologue to a meal or the meal itself, this guide makes your performance the star of the show.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eThe Book of Great Hors d'Oeuvre Updated and Expanded Terence Janericco Now the last word on hors d'oeuvre has been fully revised, rewritten, and expanded to provide you with the most reliable source for menu selection, preparation, and presentation. The First Edition of The Book of Great Hors d'Oeuvre was widely praised by both professional chefs and reviewers, not only for its enormous selection of clearly and concisely written recipes but also for its Wealth of suggestions for entertaining. This new edition offers you hundreds of crowd-pleasing new ideas. More than 1,000 recipes help you to add a special culinary touch to every occasion-from the intimate Cocktail party to the most extravagant affair. You are shown how to create exotic and inventive menus using familiar ingredients at the lowest possible cost. The chapters include ideas for: \u003cbr\u003e * Spreads and dips\u003cbr\u003e * Marinated and pickled foods\u003cbr\u003e * Dim sum\u003cbr\u003e * Pastries\u003cbr\u003e * Canapes and toasts\u003cbr\u003e * Pats and terrines\u003cbr\u003e * Croquettes\u003cbr\u003e * Cheese balls, fish balls, and meatballs\u003cbr\u003e * Stuffed vegetables, meats, and breads\u003cbr\u003e Want to fascinate your guests with delectable, easily prepared French puff pastry? A delightful yogurt pastry? An irresistible strudel? These are just some of the scores of offerings that will make your food stand apart from its competitors. Noted culinary author Terence Janericco makes it easy for you to assure that the amount, variety, flavor, and visual, appeal of your hors d'oeuvre are perfect. His side-by-side use of both small-yield recipes (eight servings) and larger ones (24 servings) allows you to adjust the quantities to suit your needs. Everything is here! How to adjust menus for the length ofthe party, the number of guests, the time of day, and the life-style of your client; how to select the foods that are just right as a prelude to lunch or dinner; how to promote the image your host or hostess wants. Janericco explains it all. All aspects of party planning are covered. Just follow the author's tips on presentation to create visually exciting food that is easily recognizable and readily accessible for the guests. Learn not only how to arrange food, but also which foods look good together (and which do not), as well as what are the best backgrounds. Turn here for advice on how to garnish platters, space foods appropriately, and present dips creatively. Discover how to situate buffets and bars in different settings, whether the event is in a banquet hall or small apartment. staff, equipment, utensils-you'll know exactly what you need simply by opening this \"menu-to-success.\" Whether your hors d'oeuvre are the prologue to a meal or the meal itself, this guide makes your performance the star of the show.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eTerence Janericco is a Boston-based caterer, cooking instructor, and food writer who has virtually created his own culinary library. His books include the First Edition of \"The Book of Great Hors d'Oeuvre,\" as well as \"The Book of Great Breakfasts and Brunches,\" \"The Complete Book of Sandwiches for the Professional Chef,\" \"Breakfast and Brunch Dishes for the Professional Chef,\" \"The Book of Great Soups, Sandwiches and Breads,\" \"Soups for the Professional Chef,\" \"Fabulous Fruit Desserts,\" and \"The Gourmet Galley.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 800\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 2 x 9.3 x 6.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 1990\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52721608229171,"sku":"9780471283928","price":99.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/NC6yakXXRz9780471283928.webp?v=1763636091","url":"https:\/\/www.vysn.com\/products\/the-book-of-great-hors-doeuvre-update-edition-hardcover","provider":"VYSN","version":"1.0","type":"link"}