The Hors D'Oeuvre Bible

by David Paul Larousse

Small, savoury delicacies designed to be eaten with one's fingers or a small utensil, hors d'oeuvres beckon the eyes as well as the palate. This professional-level introduction to the finer points of... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0471013129
• ISBN13: 9780471013129
• Release Date: February 1995
• Publisher: John Wiley & Sons
• Length: 404 Pages
• Weight: 0.05 lbs.
• Dimensions: 1.4" x 8.3" x 10.3"

Customer Reviews

Has it All for Professional or Amateur

Larousse is a classicist and presents classic Western cuisine in this book. The book is geared towards the professional in several ways. Firstly, it provides recipes for just about every type of hor d'oeuvre you could possibly imagine from the Western classical tradition. Larousse even includes a recipes for puff pastry. Secondly, Larousse assumes that you have mastered certain standard sauces like Mornay or Hollandaise. I think this is acceptable since the book already provides so much information on hors d'oeuvres that it would be unmanageable if Larousse tried to cover classic sauces. I recognized the names of all the sauces and the reader shouldn't have a hard time getting recipes for them.