Average Reviews:
(More customer reviews)This is one of the best and one of the worst cookbooks I have ever used. On the plus side: great and easy-to-make recipes, detailed guidance on preparing foods in advance, and helpful, pretty illustrations. I use this book more than any other hors d'oeuvres cookbook that I have, and my party guests rave about the results. On the negative side: Very very careless editing -- the worst I've ever seen in a professionally published cookbook. Ingredient lists will include ingredients that are never mentioned in the texts of the recipes, but that are clearly required. At least one recipe begins with instructions to preheat the oven (and then the oven is never used). Worst of all: ingredient lists which contain plain errors (such as a cookie recipe which gives the amount of required butter in both grams and cups, but the amount of butter given in grams is one half the amount given in cups.) In using this book, proceed with caution.
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From spicy cilantro shrimp to eggplant caviar crostini, this uniquely practical guide includes full-color, step-by-step instructions to ensure successful party food whatever the occasion.AUTHOR BIO: At the age of 13, Eric Treuille began the apprenticeship that led him to master the art of classic French cooking. Work as a chef has taken him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's Hors d'Oeuvres, Pasta, and Ultimate Bread. Victoria Blashford-Snell trained at Le Cordon Bleu, and runs a highly successful catering company.
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