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

Elegant Chef's Guide to Hors D'Oeurves and Appetizers image
ISBN-10:

0890097747

ISBN-13:

9780890097748

Edition: First Edition
Released: Jan 01, 1985
Publisher: Book Sales
Format: Hardcover, 160 pages
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Description:

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, truffle, and other delights












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