With more than 200 recipes, successfully cook snacks, starters, small plates, stylish bites, and sips for any occasion. Hors d’oeuvres made modern: Today’s style of entertaining calls for fuss-free party foods that are easy to make and just as delicious as ever. With more than 200 recipes for tasty pre-dinner bites, substantial small plates, special-occasion finger foods, and quick snacks to enjoy with drinks, Martha Stewart’s Appetizers is the new go-to guide for any type of get-together.
Hosting a party is overwhelming enough; let the experts at Cook's Illustrated reduce some of the strain with this perfectly curated selection of "only the best": the 75 best appetizer recipes ever to come out of the test kitchen. An innovative organization makes it simple to put together a well-balanced spread that hits all the high points, from something dippable to snacks to munch by the handful to elegant two-bite treats. Chapters mix cocktail party classics and modern finger foods and satisfy a variety of menus... [Read More]
UNOFFICIAL AND UNAUTHORIZEDDine like Draper and Drink like Sterling with More Than 70 Recipes from the Kitchens, Bars, and Restaurants Seen on Mad MenEver wish you could mix an Old Fashioned just the way Don Draper likes it? Or prepare Oysters Rockefeller and a martini the way they did fifty years ago at one of Roger Sterling’s favorite haunts, The Grand Central Oyster Bar? Ever wonder how Joan Harris manages to prepare a perfect crown roast in her tiny apartment kitchen? Or about the connection between Jackie Kennedy’s 1962 White House tour and Betty Draper’s Valentine’s Day room serv... [Read More]
The art of creating enticing and delectable hors d'oeuvres, like most other art forms, is both steeped in ancient and venerable traditions and constantly revitalized through the creativity and innovation of contemporary artists. In its broadest definition, the term hors d'oeuvre-outside the main piece-expands to include antipasti, pasta, hot and cold egg dishes, vegetable dishes, soups, and salads, as well as bite-sized canapés and other dainties eaten with the fingers or small utensils. In The Hors d'Oeuvre Bible, David Paul Larousse spans the length and breadth of the hors d'oeuvre galaxy ... [Read More]
How do you throw a party without stressing out? Plan ahead and do-ahead. This entertaining guide from Diane Phillips, the Diva of Do-Ahead, with help you get out of the kitchen and into your own party. She presents nearly 500 recipes that can all be made ahead of time--some days and even weeks--that taste delicious, and are designed to be served buffet style. Handy icons show which recipes are just right for a backyard barbecue, an elegant cocktail party, or an all-night blow-out bash. Dozens of menu suggestions, templates for figuring out the menu range and quantities, easy decorating tips, a... [Read More]
Williams-Sonoma Mastering Hors d'Oeuvres is a complete cooking course in a single volume. The opening describes various types of finger foods and appetizers, including dips and spreads and cold and hot hors d'oeuvres, and the ingredients used to make them. You will also learn how to cook, season, and serve hors d'oeuvres, from readying your mise en place to adding sophisticated finishing touches.Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to make a pastry dough for tartlets or how to shuck an oyster. Troubleshooting tips show y... [Read More]
"The Culinary Institute of America is the nation's most influentialtraining school for professional cooks." --Time magazineThe Culinary Institute of America is the nation's premier culinary training ground--the place where many top chefs and caterers have honed their skills in the kitchen. The school's emphasis on solid technique and rigorous hands-on training is widely respected and admired by culinary insiders the world over.Now, in Hors d'Oeuvre at Home with The Culinary Institute of America, the experts show you how to prepare an impressive selection of bite-sized creations for any gatheri... [Read More]
Professional chef Hallie Harron offers up 50 new mouth-watering reasons to kick off parties and special occasions with one of the world's most celebrated foods: cheese! Cheese Hors d'Oeuvres presents a savory medley of hot and cold cocktail snacks, finger foods, appetizers, and other irresistible cheese bites, perfect for entertaining friends and fellow cheese lovers. Featuring cheeses with a range of textures and flavors, the recipes in Cheese Hors d'Oeuvres can be prepared on the stovetop, in the oven, or even on the grill. Selections include Fig and Goat Cheese Crostini; Roquefort Pear Tart... [Read More]
With more than 200 recipes, successfully cook snacks, starters, small plates, stylish bites, and sips for any occasion. Hors d'oeuvres made modern: Today's style of entertaining calls for fuss-free party foods that are easy to
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Hors d'oeuvre Greats for information and inspiration. Everything is in here,
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