Hilton Tokyo's dining floor, TSUNOHAZU, has released a book titled "Delicious Amuse-Bouche & Hors d'oeuvre Recipes from a Top Hotel Chef." This book compiles amuse-bouche and hors d'oeuvre recipes from TSUNOHAZU, the dining floor featuring three restaurants—Metropolitan Grill, Japanese restaurant Junisou, and Chinese restaurant Wangchow—as well as Bar & Lounge ZATTA and Pâtisserie FILOU. It was overseen by Hilton Tokyo's Executive Chef Philippe-Louis Egalon. This book introduces amuse-bouche recipes for entertaining parties, categorized into standard, contemporary, and New World styles, as well as hors d'oeuvre recipes for American, French, Chinese, and Japanese. It also features seasonal recipes for Christmas, New Year's, and other special occasions, as well as approximately 90 secret recipes, including desserts by David Guimarés and party cocktails from Bar & Lounge ZATTA.
【Book Information】
"Delicious Style Amuse-bouche & Hors d'oeuvre Recipes Taught by a Top Hotel Chef"
Publisher: Sekai Bunka Publishing
128 pages in full color / B5 variant
Release date: November 12, 2015
Price: 1,600 yen