From simple quick canapes to sophisticated creations that will really wow your guests, this title offers what you need to know. It features 200 delicious recipes and step-by-step sequences and photography of the finished canapes as well as preparation, cooking times and freezing advice.
Victoria Blashford-Snell trained at Le Cordon Bleu cooking school, worked in the famous Books for Cooks in London and now runs a highly successful catering company. Her publishing success also includes her role as Editor-in-Chief of The Cooking Book.
Eric Treuille is a noted chef and the author of many cookbooks including Barbecue with Brigit Erath, Bread and Le Cordon Bleu's Complete Guide to Cooking Technique.