by Anthony Worrall Thompson · Book Sales · tapa dura · ISBN 9780890097748
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«Elegant Chef's Guide to Hors D'Oeurves and Appetizers» is Anthony Worrall Thompson's cookbook, in hardback.
Illustrated recipe book of elegant hors d'oeuvres and appetizers. Each recipe is accompanied by a colour photograph and includes suggestions such as boned quail in puff pastry, chicken and watercress cream, salmon and sole mosaic with nettle and sorrel sauce, smoked salmon with truffle, and other refined culinary bites.
First edition, published in February 1985. An English-language work of 160 pages, published by Book Sales in hardback.
For cooks and gastronomy enthusiasts looking for eye-catching ideas for appetizers and hors d'oeuvres for special occasions.
