Martha Stewart lends a wonderfully contemporary spin to the finger foods that are the true life of the party. Featuring more than 350 original recipes and 300 glorious full-color photos, this remarkable volume offers the building blocks of perfect hors d'oeuvres, plus menu ideas for classic and unusual tea sandwiches, sips of soups, and hot and ...Read MoreMartha Stewart lends a wonderfully contemporary spin to the finger foods that are the true life of the party. Featuring more than 350 original recipes and 300 glorious full-color photos, this remarkable volume offers the building blocks of perfect hors d'oeuvres, plus menu ideas for classic and unusual tea sandwiches, sips of soups, and hot and cold drinks. Full color.Read Less
New. ***NEW BOOK***NO MARKINGS OR WRITINGS WITH CLEAN PAGES. **Will have some shelf wears on the Covers or the Outer Dust Jackets. ((Minor Wears such as scratches on the Corners and edges from stocking on warehouse shelves. ))
Lots of pictures. Some recipes are simple. Some more complex. All are delicious. The only hors d oeuvre cookbook you'll ever need.
May 24, 2007
Excellent Hors D'oeuvres Book!!
I had used this cookbook before purchasing it and loved it. Now owning it makes me love it even more. I have tried many of the recipes and they work wonderfully! I highly recommend this book if you like to make appetizers.
Publishers Weekly, 1999-03-15 In her second book on the subject (after Martha Stewart's Hors d'Oeuvres: The Creation & Presentation of Fabulous Finger Food, 1984), Stewart seems to have enjoyed the collaboration. This is a wonderfully produced compendium, with exhaustively detailed recipes to suit a wide range of palates, budgets and culinary skills (though not intended for neophyte cooks). Following the introduction are more than 300 color photographs (not seen by PW), cross-referenced to the recipes in the book's second half. The first chapter, "Building Blocks for the Best Hors d'Oeuvres," includes Stewart's typically painstaking instructions for making such foundations as Pattypan Squash Cups, Miniature Flour Tortillas and Green Tea Crepes. The next five chapters are organized by type: "Layered and Stacked" offers pizza variations and imaginative terrines; "Skewered and Threaded" has Moroccan Salmon Skewers and Figs in a Blanket; "Bites and Pieces" features Classic Crab Cakes and a section on marinated olives. "Classics" contains previously published recipes, including Phyllo Triangles with Wild Mushrooms. Throughout, helpful sidebars discuss such topics as dumpling wrappers (paper-thin sheets of dough); selecting, preparing and serving oysters; or the best hors d'oeuvres to bring to a potluck party. Advice on party planning, menus, lists of suppliers and an index top off this well-stuffed volume. (Apr.)
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