Hors d'oeuvre at home with the Culinary Institute of America.
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| Format: | Book |
| Language: | English |
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Hoboken, N.J. :
John Wiley & Sons,
c2007.
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| Subjects: |
Table of Contents:
- Introduction
- Hors d'Oeuvre in Bite-Size Containers
- Fillings, Dips, and Toppings
- Filled or Stuffed, Layered, and Rolled
- Skewered and Dipped
- Bowls and Platters
- Cheese Service
- Bite-Size Desserts.