Canapes (Spanish) Hardcover – 1 Apr 2004
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"! this tantalisingly photographed book" and "! this is a great book for anyone thinking of having friends round for a drink and nibble. Never again will you resort to crinkly packets once you've delved between these covers." www.thebookplace.co.uk
About the Author
Eric Treuille mastered the art of canape making as an apprentice at the charcuterie-traiteur in Cahors, South West France. A director at the Books For Cooks cooking school in Notting Hill, Eric divides his time between France and England. Victoria Blashford-Snell started her culinary career as a cook in a pub, but fast-tracked to join the elite at Le Cordon Bleu cooking school. She runs a highly successful catering company that combines her cooking talent with her passion for drama and occasion. Victoria resides in Somerset.
Top customer reviews
I made the caramelised onion pancakes substituting plain yoghurt for the sour cream and they tasted so incredibly complex, with just a few ingredients, onions, water, sugar. And the marinades for the shrimps were absolutely delicious, they disappeared from the plate. A really great book! Thanks to the authors.
Canapes are a nightmare to enthusiastic non-professionals, and it is too easy to opt out with a big platter of dips and a few pieces of smoked salmon on rye, but this book takes all the stress out of doing it properly. Not only that, it has you salivating from page one without resorting to exotic ingredients that are only found in specialist stores.
Every item is illustrated - vital when presentation is so much a part of the overall effect. The steps are easy to follow and the tips about what can be done in advance are particularly useful, as is the a section devoted to quantities and planning - you can spread the preparation over several days and even have time for a shower before your guests arrive.
The only downside is that you will find all your friends enlisting your help for their parties every time - the solution of course is to buy them one of these!
Canapes look great when set out on a large table or set around the party room. Guests will be awe struck by your talents and be delighted at the vast array of little treats! Many of the 'bases' can be made in advance and frozen or refrigerated until the day of the party, so that you can effortlessly dress and decorate your bases, and still have enough time to shower and change before the greeting your guests with a glass of red in hand!
Canape parties have been a huge success for me and I know they will be for you if you have this book! The bang bang chicken always makes a regular appearance! Homemade canapes are also so much nicer than the frozen varieties from supermarkets.
Perfectly pitched for both novice or experienced cooks, this is a book to go back to again and again and not just for canapes. What really sets it apart is the fabulously tasty recipes. They're so delicious I scale them up to use as starters and main courses too. Have just been testing the Spiced Vegetable Pakoras and think they'd make an excellent starter before a curry.
I will be buying multiple copies for my friends this Christmas. Hurrah for the new edition!
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