Hors d'Oeuvre and Canapés
A culinary classic! The legendary chef's definitive guide to cocktail party food and drink. James Beard, one of the most renowned names in the culinary world, launched his career in the same way that every good meal should start: with inventive, delicious, and elegant appetizers.Hors d'Oeuvre and Canapés is a master class in creating perfect finger foods. Filled with stunning recipes including sliced beef with anchovy and Roquefort cheese balls, classic favorites such as deviled eggs, unique touches like mint butter for cold roast lamb, advice on decorations and hosting-and James Beard's signature wit and charm-this guide will turn any evenin…
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Produktdetails
- ISBN: 978-1-5040-0454-1
- EAN: 9781504004541
- Produktnummer: 22324871
- Verlag: Open Road Media
- Sprache: Englisch
- Erscheinungsjahr: 2015
- Seitenangabe: 187 S.
- Plattform: EPUB
- Masse: 2'023 KB
Über den Autor
James Beard (1903-1985) was an American cookbook author, syndicated columnist, teacher, and television personality. Designated the dean of American cookery by the New York Times, Beard laid the foundations for generations of amateur and professional food enthusiasts. After publishing his first cookbook in 1940, Beard went on to host the NBC cooking show I Love to Eat. In 1955 he founded the James Beard Cooking School, where he taught for many years. Over the course of his career, Beard wrote countless cookbooks, including several seminal works, and he inspired and influenced chefs throughout the world. His legacy lives on through the James Beard Foundation, established in his honor to provide scholarships and awards recognizing excellence in the culinary arts.
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