Overview
Every great party begins with great-tasting appetizers, whether it is an informal gathering of friends and family or an elegant champagne soiree. From spicy cilantro shrimp to eggplant caviar crostini, the authors show you how to prepare more than 250 simple yet sensational canapés, along with menu suggestions for a variety of occasions and indispensable advice on portion allocation and planning ahead. Illustrated with inviting, actual-size photographs of every recipe, this uniquely practical guide includes full-color, step-by-step instructions to ensure successful party food whatever the occasion.Author Biography: At the age of 13, Eric Treuille was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking. Work as a chef took him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's Hors d'Oeuvres, Pasta, and Ultimate Bread.
Victoria Blashford-Snell trained at Le Cordon Bleu, and runs a highly successful catering company.
Synopsis
Eric Treuille completed his culinary studies in Paris before beginning his career as a chef in London. His work has taken him to Sweden, New York, and California, but he has returned to London in his new role as a food stylist working with Anne Willan and Le Cordon Bleu cooking school. Currently the director of the Cooks Cookery School in London, Treuille combined his efforts with those of Victoria Blashford-Snell to create this irresistible volume.