by The Culinary Institute of America (CIA)
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Product 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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Average Customer Review:
0 of 0 people found the following review helpful:
 Great for appetizers, 2008-08-15
Really great recipes in this cookbook. Reliable CIA always gives great recipes, with a unique flair. Should buy this to have in your cookbook collection. Prices on Amazon much cheaper than going to the CIA website!
1 of 2 people found the following review helpful:
 cookbook, 2008-02-08
The recipes are tasty and very good.They are easy to follow.I was interested in Hors'Oeuvres .I like cooking and have only a few cookbooks on Hor d'Oeuvres. I also like to know how other people cook.Even the people that cook for a living.
4 of 4 people found the following review helpful:
 Dumb down version of a classic, 2007-12-26
Interested in making hors d'oeuvres purchase - The Professional Chef's Art of Garde Manger. It was written by Chef Frederic Sonnenschmidt, CMC and Culinary Dean at the CIA, and John Nicolas. The 'Art' has a similar feel as the Joy of Cooking and has only a small glossy section of pictures but this book trumps the CIA Hors book three times over. Just because the book has a fancy backer doesn't always mean it is worth it. The pictures are very nice and appealing and I guess for a casual cook the book would be fine.
7 of 8 people found the following review helpful:
 What a disappointment, 2007-10-22
I expected so much more from this book! There are so few photos, and the ones they do have are duplicated! There is only one recipe on each page and some of them are so unbelievably basic, it's silly. There is no information on making ahead, which busy cooks are always interested.
7 of 7 people found the following review helpful:
 Great Book for home cooks, 2007-09-10
This is a very well written book by the culinary institute which can be an excellent help in comming up with some impressive ideas for your next party. The book is divided into 8 chapters starting with an introduction to hors d'oeuvres , basic principles, plating and serving guidelines etc. In the following chapters, the book covers dips (hummus, babba ganoush and more), salsas, toppings, stuffed, filled and rolled hors d'oeuvres, terrines, skewers, fondue, cheeses and a few hors d' oeuvres desserts. The recipes are well written and range from very easy to moderately difficult for the home cook, and most of the ingredients you will have no problem finding. Many but not all of the recipes are accompanied by nice photos.
I am charging the book with one star for it's lack of originality. I was a bit disappointed that few of the recipes within got me really excited finding most of them lacking in inspiration and imagination. Not much that I havn't seen before!
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