Average Reviews:
(More customer reviews)The Book of Hors D'Oeuvres and Canapes is an excellent book for the professional caterer, but is certainly not meant for the average or even above average cook. When I received the book, I was entranced by the stunning food presentations. On closer inspection I realized that the work involved to actually create the dishes would overwhelm anyone who had not gone to cooking school. Also, the portions are huge. Each recipe makes an average of 60 hors d'oeuvres or canapes. If the author ever makes a book for the lay person, I would be the first to buy it. But I will leave this one for the pros.
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Written for the professional caterer, The Book of Hors D'oeuvres and Canapes is a complete guide to the preparation, transportation, and presentation of canapes and hors d'oeuvres. Choose from 180 cold canapes and 75 hors d'oeuvres, plus you'll find invaluable information for the professional:
Ingredients listed with purchasing specifications, seasonality, and substitutions.
Lists of special equipment needed.
Information on storage, early preparation, and freezer- and shelf-life.
Convenient lists grouping canapes and hors d'oeuvres by specialized categories.
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