Elegant Chef's Guide to Hors D'Oeurves and Appetizers

by Antony Worrall Thompson

Each recipe is illustrated by a color photograph and includes boned quail in pastry, cream soup of chicken and watercress, mosaic of salmon and sole with a nettle and sorrel sauce, smoked salmon,... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0890097747
• ISBN13: 9780890097748
• Release Date: January 1985
• Publisher: Book Sales
• Length: 160 Pages
• Weight: 2.30 lbs.

Customer Reviews

5 for pictures, 2 for a bility to actually make anything

Great book. I was given this as a gift by a friend who shares my love of fine cuisine. Trouble is, unless you're the chef of a 4 star restaurant that has all sorts of need for a few tablespoons of this and that, making anything in this book is next to impossible...Each recipe calls for a few tablespoons or a small quantity or 2-3 different sauces or mousses that must be assembled in advance...also gotta love quail eggs as they are the predominant ouef. I simply enjoy the pictures. They are heavenly and remind me of my favorite restaurant meals. Someday, perhaps i'll try one or two!