The ultimate book of party food : master the art of entertaining / Mélanie Dupuis, recipes and instructions ; photography by Pierre Javelle ; illustrations by Yannis Varoutsikos ; technical explanations by Anne Cazor.

Cover image for The ultimate book of party food : master the art of entertaining / Mélanie Dupuis, recipes and instructions ; photography by Pierre Javelle ; illustrations by Yannis Varoutsikos ; technical explanations by Anne Cazor.

ISBN:

9781743794647

Title:

Author:

Dupuis, Melanie, author.

Personal Author:

Dupuis, Melanie, author.

Physical Description:

287 pages : colour illustrations ; 34 cm.

General Note:

First published in French by Hachette Livre (Marabout) in 2017.

Includes index.

Subject Term:

Added Author:

Format:

Books

Publication Date:

2018

Publication Information:

Richmond, Victoria :

Hardie Grant Books,

2018.

©[2018]

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.812 DUP	Book	1	Standard shelving location	Searching... Unknown

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Summary

The Ultimate Book of Party Food presents the know-how required to master the art of entertaining guests with savoury and sweet treats. Each recipe features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image to inspire the reader and demystify the cooking and preparation process. The Ultimate Book of Party Food includes basic building-block recipes such as sauces, breads, doughs and fillings, followed by detailed recipes, from fingerfood and small bites to sandwiches, rolls, soups, and tarts, to tiny sweet treats such as macarons and mini crèmes. Rounded off with tips on menu planning, preparation timing and food storage, alongside sample menus, cooking and preparation techniques and information on produce, The Ultimate Book of Party Food is the complete toolbox you need to host your next celebration.

Author Notes

Mélanie Dupuis trained as a pastry chef and caterer in France and worked in the country's best hotels and restaurants (Hélène Darroze, Benoît Castel, Nomad Food & Design) before embarking on a second career as a food writer. Her first book, Patisserie , was published in 2014 and has been an international success.