Williams-Sonoma Collection: Hor D'oeuvre

Williams-Sonoma Collection: Hor D'oeuvre

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Offers recipes for more than forty hors d'oeuvres, including crab cakes, vine leaves stuffed with wild rice and apricots, and smoked salmon roulades.FRESH BREAD CRUMBS To make fresh bread crumbs, use any bread a few days past its peak of freshness, or lay ... Cut off the crusts, tear the slices into bite- sized pieces, then process in a blender or food processor to the desired texture.

Title:Williams-Sonoma Collection: Hor D'oeuvre
Author:Brigit Binns, Chuck Williams, Noel Barnhurst
Publisher:Simon and Schuster - 2001-11-01


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