The Sequim Food Guy

THE SEQUIM FOOD GUY - Editor and Publisher, Thomas Pitre, Sequim, WA On line since 2011.

Thursday, June 16, 2011

Appetizers, Appetizer Recipes, hors d'oeuvres recipes, Gourmet Appetizers, Recipe Appetizers, Starter Recipes, Amuse Bouche Recipes, Finger Food for Parties

Appetizers, Appetizer Recipes, hors d'oeuvres recipes, Gourmet Appetizers, Recipe Appetizers, Starter Recipes, Amuse Bouche Recipes, Finger Food for Parties: "- Sent using Google Toolbar"
Posted by Sequimarian at 3:55 PM
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Reading recommendations:

I have read many books about the education of chefs and chef-patrons (chef-owners). Some interesting books, include:

The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman
The first book I read about the education of a chef at The CIA, New York

The Devil In The Kitchen, by Marco Pierre White, with James Steen

Beaten, Seared, and Sauced by Jonathan Dixon
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NOTE: I have nicked recipes from many sources, made them my own by cooking to my taste, within my own budget, to my preference and ingredients on hand, etc.

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