Hors d'Oeuvre and Canapés

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Open Road Media, 2015.
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APA Citation, 7th Edition (style guide)

James Beard., & James Beard|AUTHOR. (2015). Hors d'Oeuvre and Canapés . Open Road Media.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

James Beard and James Beard|AUTHOR. 2015. Hors D'Oeuvre and Canapés. Open Road Media.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

James Beard and James Beard|AUTHOR. Hors D'Oeuvre and Canapés Open Road Media, 2015.

MLA Citation, 9th Edition (style guide)

James Beard, and James Beard|AUTHOR. Hors D'Oeuvre and Canapés Open Road Media, 2015.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDb0b0f37d-2ce8-d6bb-b1aa-d875de994ee8
Full titlehors d oeuvre and canapés
Authorbeard james
Grouping Categorybook
Last Update2021-12-01 11:45:35AM
Last Indexed2021-12-01 11:45:36AM

Book Cover Information

Image Sourcecoce_google_books
First LoadedApr 27, 2021
Last UsedNov 30, 2021

Hoopla Extract Information

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    [year] => 2015
    [artist] => James Beard
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    [titleId] => 11554357
    [isbn] => 9781504004541
    [abridged] => 
    [language] => ENGLISH
    [profanity] => 
    [title] => Hors d'Oeuvre and Canapés
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    [pages] => 187
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            [0] => Appetizers
            [1] => Cooking
            [2] => Courses & Dishes
            [3] => Entertaining
            [4] => Individual Chefs & Restaurants

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    [synopsis] => An indispensable guide to cocktail food and drink by the timeless chef and writer James Beard The first book by the master chef whom the New York Times hailed as the "dean of American cookery," Hors d'Oeuvre and Canapés is a culinary classic. Imbued with Beard's signature wit and intimacy, this collection offers tips and recipes for all types of entertaining and includes an extensive list of exquisite finger foods like sliced beef with anchovy or Roquefort and chive cheese balls-cocktail-party fare that works beautifully for any soiree. From the decorations to the perfect mixed drinks to advice on hosting, James Beard provides essential information for the home cook. There is also a wide variety of unique, tiny touches, such as mint butter for cold roast lamb, intermixed with tried-and-true favorites like deviled eggs.   Complete with careful instructions on preparing and serving hot and cold cocktail foods, sandwiches, pastries, and much more, Beard's recipes are simple yet sophisticated, making for splendid, mouthwatering fare to be enjoyed by all.
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    [publisher] => Open Road Media