Hot Hors d’Oeuvres / Hors d’Oeuvres;The Good Cook Techniques and Recipes: Time Life

Titled: Hot Hors d’Oeuvres, part of The Good Cook series, was created in London and revised and titled Hors d’Oeuvres, published as part of the series for America, with separate teams of Time Life Editors for each series, with Chief consultant Richard Olney guiding perduction, editing and the contributions of text and recipes by well (and not so well) known authurs. The book has two parts; the first part, a teaching, with detailed instructions and photos showing step-by-step methods and the second part an anthology of previously published recipe, with measurements in both Metric and Imperial. Hot Hors d’Oeuvres as part of the 27 cookbooks in the European series, is focused on use in Europe, where Hors d’Oeuvres in the 28 book American series was revised for use in the homes of America.

The paper wrapped boards and spine of the European series, do not hold up as well as the cloth spines and cloth wrapped back boards of the American series.

Richard Olney (Chief consultant)

(Photographer)

International consultants

(US)

Hot Hors d’Oeuvres
The Good Cook
 Publisher: time Life UK
Hors D’Oeuveres The Good Cook Techniques & Recipes Published: July 1982 Edition: 1
 ISBN 10: 0809429411
 ISBN 13: 9780809429417

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