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Type of bind: Hardcover
Dewey Decimal Number: 641.812
EAN num: 9780743267380
ISBN number: 0743267389
Label: Free Press
Manufacturer: Free Press
Quantity: 1
Page Count: 144
Printing Date: November 01, 2005
Publishing house: Free Press
Sale Popularity Level: 73268
Studio: Free Press
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Savory Bacon & Onion Tartlets, flaky Filo Triangles with Spinach & Feta, crunchy Bruschetta with Olives & Roasted Peppers -- these are among the tantalizing hors d'oeuvre recipes you will soon master with this book.
Williams-Sonoma Mastering Hors d'Oeuvres is a complete cooking course in a single volume. The opening describes various types of finger food and appetizers, including dips and spreads and cold and hot hors d'oeuvres, and the ingredients you need to make them. You will also learn how to cook, season, and serve hors d'oeuvres, from readying your mise en place to adding sophisticated finishing touches.
Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to make a pastry dough for tartlets or how to shuck an oyster. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every stage of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to taste and season food as you go -- one of the most valuable kitchen secrets any cook can learn. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients round out your comprehensive hors d'oeuvre-making course.
In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dish you cook should look and taste from beginning to end. Whether you are an aspiring novice or an accomplished home cook, Mastering Hors d'Oeuvres will help you make every time you entertain a special occasion.
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Rated by buyers -
If I were looking for a present for a new cook -- say, newlyweds -- this would be a superb choice.
This entry in the Williams Sonoma lineup contains all the "expected" recipes; there's very little here that will surprise an experienced cook. That's a strength, in a way; when you need a good, basic recipe for stuffed clams or tapenade, it seems like all the books you grab have some foo-foo "alternate" version. And you're just hankering for mom's deviled eggs.
But where this cookbook really shines is its instruction. It doesn't take anything for granted; the author uses this an a primer for entertaining, not just how to throw together a bunch of ingredients. The photos go into exhaustive detail -- overkill, if you're just looking for that basic deviled eggs recipe, but sure to be appreciated by someone who does not feel deft in the kitchen. Turnover dough, for example, has 8 photos. Stuffed vegetables with herbed cheese filling (you're invited to use cherry tomatoes, endive, or steamed baby potatoes) has 20. There's no question about how to make these dishes!
The book has good organization: basic recipes, key techniques (such as shucking oysters and blanching veggies), dips & spreads, cold hors d'oeuvres, hot hors d'oeuvres. Most recipes go into how-to detail, then another couple of pages list some variations. White bean dip is followed by pinto bean dip, hummus, fava bean dip, grey bean dip, cannellini bean & roasted blue pepper dip, and edamame dip. Each of the variations is a specific recipe, too, not just "you could use pinto beans here but add more garlic if you do").
The recipes are good, dependable versions of the Expected Things using ingredients easily obtained at any grocery store. That's plenty fine with me, as I can't imagine anyone would object to someone bringing prosciuttto-wrapped figs & melon to the office buffet, or contributing guacamole to a holiday potluck, or starting a BBQ with chicken sate (chicken skewers with peanut dipping sauce).
There's only about 50 recipes here -- but that's fine. It's a really nice cookbook. Sometimes, the "usual suspects" are just what you want.
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