Hors D'Oeuvres at Home with The Culinary Institute of America by The Culinary Institute of America (CIA)
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Hors D'Oeuvres at Home with The Culinary Institute of America
By The Culinary Institute of America (CIA)

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

By (author) See other recent books by The Culinary Institute of America (CIA) See other recent books by Ben Fink
Format: Hardback

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Hors D'Oeuvres at Home with The Culinary Institute of America by The Culinary Institute of America (CIA)

Book Description

"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.

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Book Details

ISBN: 9780764595622
ISBN-10: 0764595628
Format: Hardback
(261mm x 241mm x 23mm)
Pages: 224
Imprint: John Wiley & Sons Inc
Publisher: Houghton Mifflin Harcourt Publishing Company
Publish Date: 14-Aug-2007
Country of Publication: United States

Other Editions...


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Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker.

Baking for Special Diets by The Culinary Institute of America (CIA) Baking for Special Diets, Hardback (April 2016)

Baking for Special Diets teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs.

Culinary Math by The Culinary Institute of America (CIA) Culinary Math, Paperback (March 2016)

Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S.

Street Food by The Culinary Institute of America (CIA) Street Food, Hardback (May 2015)

Street Foods is the first definitive book to explore the medley of global cuisines, cultures, and cooking techniques that are propelling the demand for world casual flavors from diners in every foodservice segment.

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Author Biography - The Culinary Institute of America (CIA)

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.

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