Classic finger foods & appetizers
著者
書誌事項
Classic finger foods & appetizers
Dorling Kindersley, 1995
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Classic finger foods and appetizers
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注記
"A Dorling Kindersley book"--T.p. verso
Includes index
内容説明・目次
内容説明
From frittatas to gougeres, and bab ganoush to sushi, "The Classic Finger Foods & Appetisers Cookbook" provides ideas for party food. It explains how to make irresistible, attractive finger foods and appetisers quickly. The recipes cull flavour and fragrance from around the world, all contained in bitesize portions for glass-holding guests. Included are themed menus as well as short-cuts, tips on planning and preparing ahead, and putting together menus.
目次
- Savoury breads and pastries: basic recipes for pastry, pizza and breads
- Asparagus quiche
- wild mushroom tart
- sage and onion focaccia
- anchovy bruschetta. Eggs and cheese: basic recipes for frittata, blini and crepes
- red pepper and sweet pea frittata
- smoked trout-filled devilled eggs
- herb crepes with goat cheese filling
- gougeres. Stuffed and topped vegetables and vegetable platters: tapenade
- smoked trout puree
- basil pesto
- curry mayonnaise dip
- Asian sesame-ginger dip. Desserts: fruit tartlets
- miniature brownies
- pecan squares
- chocolate-coated strawberries
- chocolate truffles.
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