Book Description
Mediterranean food expert Clifford Wright presents a jaw-dropping collection of more than 500 recipes for all sorts of appetizers, snacks, and little foods traditional across the Mediterranean.
Customer Reviews:
Very extensive, best for advanced cooks........2007-09-20
This book is very extensive with a mind boggling amount of recipes. The author obviously spent many months, probably even years researching. It is better for the more advanced cook. Many of the recipes are complicated, or call for ingredients that a beginner like me just isn't familiar with. There are still many that are simpler and some that you can adapt to easier methods. If you are interested in this style of foods, it will help you to learn the flavor combinations, inspiring you to create your own (simpler, if need be) recipes. I also wish there were more pictures, there is only a small section at the front with a handful of recipes illustrated. This might help clarify some of the recipes that seem too complicated to the less experienced cook.
Informative and Inspiring.......2007-01-04
Informative and Inspiring. This cookbook has introduced me to the flavors of other countries plus some history and personal comments that have been very welcome. I like the author's style and because he was so informative I have purchased two of his other cookbooks.
Delightful.......2006-09-12
I agree with every word written by B. Marold below. This is simply a delightful book - a pleasure to read and the recipes are marvelous. For lovers of small dishes I cannot imagine anything better.
Little Foods Charm us All.......2005-03-24
Little Foods of the Mediterranean:
500 Fabulous Recipes for Antipasti, Tapas,
Hors d'oeuvre, Meze and More
By Clifford A. Wright
Author of A Mediterranean Feast
This is an important food book written by a distinguished research scholar, cook and food writer. Wright makes you feel as if you are on-location in the friendly sunny Med when he teaches you why the foods are available, then how the folks there make little snacks with the fresh foods. Wright gives intense scrutiny to all his projects, so much so he dedicated this 514-page book to his youngest son, "who wondered when we would again eat `big' food."
Here are some of the foods, recipes and color the book is chock full of:
One of Wright's many indexes, "Cheesy Mouthfuls," contains such muchies as Spanish Baked Cheese Marbles, Gruyere Half-Moons, his favorite, Saganaki and an item he calls Provolone and Mortadella Bombs. He feels Saganaki with a squirt of lemon and a glass of oouzo aside the Ionian Sea is pretty close to what a heaven must be.
Under "Frittatas and Other Eggy Delights," he borrows dishes from Andalusia, Cordoba, Tunisia and Egypt, noting there are only four countries where Frittatas are eaten: Italy, Spain, Algeria and Tunisia. One eye-catcher is Poached Eggs in Garlicky Yogurt.
The "Saucy Little Dishes" parts are meant to open the appetite and satisfy the soul. These little dishes, little foods, are ever-popular and Wright keeps changing his mind about his favorite, probably most. Try Pork and Pine Nut Meatballs in Romesco Sauce, Carp Croquettes in Walnut Sauce in the style of the Greek Jews. How about Fresh Anchovy in Orange Sauce.
Another section is "Stuffed Vegetables" ranging from zucchini flowers, olives, potatoes to even onions. The Imam (word for a Muslim prayer leader) Fainted is a stuffed eggplant dish, one of Turkeys' most famous mezes, for it is said the prayer leader fainted when he realized how good the dish was. Few recipes gain such lofty titles.
In his "Filled Pastries, Puffs, Pies and Baked Turnovers" section Wright offers the recipe for Spicy Octopus Pie in a Red Wine Crust from the Port of Sete. He offers a care-filled lesson on cleaning an octopus you have caught yourself.
"Pizzas, Calzones and Empanadas" is a sizeable section. His San Vito's Pizza, comes with its own history and calls for pork shoulder, tomato, Italian sausage, salami, cinnamon, cheeses, fennel seeds and oregano. Calzones and Empanadas are carefully described, all being breadish conveyors of tasty ingredients, baked in very hot ovens.
His section entitled "Fried Tidbits," brings you Fried Kibbe, Mediterranean-Style Fried Small Fish, Fried Stuffed Cabbage Bundles from Catalonia, French Fried Pumpkin with Green Sauce from Naples, Fried Stuffed Olives from Venice and mjuch more.
Wright's "Seafood Salads and Platters" is probably crowned by the Venetian Seafood Antipasto - shrimp, mussels, cockles, little necks, oysters, baby octopus, tuna steak and cod fillets, bearly cooked and served drizzles with olive oil and squirted with fresh lemon.
In closing the book would be incomplete without his recipes for assorted sauces and spice mixes. Find Wright's Allioli, Romesco Sauce, Harissa, Ras al-Hanut, Tabil and more. Doughs and batters are there, suggested menus, too. Wright wisely groups the food for certain groups, i.e. A Summer Grill Party with Arab Meze for 12, Passed Appetizers for a Cocktail Party made for 20 - he pulls together many diverse groups and occasions. Interesting.
On the purely informal, local, U.S. level, my daughter, JoAnn, has a delightful little habit of walking by you and pressing a little crème brulee ramekin in your hand, one containing a little treat she has made up just for you. When you buy this book, you will do well to buy a set of these little cups.
© Marty Martindale, 2005, Largo FL
Dishing up morsels to enjoy for family dining.......2004-01-12
In Little Foods Of The Mediterranean, culinary expert Clifford A. Wright pre-sents and showcases 500 mouth-watering recipes for appetizers and bite-sized servings of all kind, from the rich and diverse culinary tradition of the Mediterranean. Recipes for stuffed vegetables, filled pastries, fried tidbits, kebabs, dips, and many more types of nibble-worthy delights are presented along with fascinating asides about Mediterranean cooking, foods, history, and lore. Little Foods Of The Mediterranean is a magnificent resource -- especially for dishing up morsels to enjoy for ordinary family dining and at special holiday celebrations.
Amazon.com
With Martha Stewart's Hors d'Oeuvres Handbook, Stewart, along with Martha Stewart Living food editor Susan Spungen and photographer Dana Gallagher, has created not just a handbook but a dream book. The first 225 pages consist entirely of beautifully photographed, exquisite nibbles, tastes, and bites--and the following 270 pages give you the recipes and instructions to re-create them at home. Pink and orange ribbons bound into the book allow you to easily mark photos and recipes. Only Martha and her staff would come up with something so beautiful and practical.
You can browse the photos for inspiration, or dive right into one of the chapters, all organized by presentation, such as "Layered and Stacked"; "Wrapped, Rolled, Filled, Folded and Stuffed"; "Skewered and Threaded"; "Bites and Pieces"; and "Sips and Drinks," just to name a few. Having a few friends over for cocktails before the show? How about Crispy Asparagus Straws, a delicious combo of asparagus wrapped in prosciutto and phyllo and sprinkled with Parmesan? The sophisticated flavors belie the ease of preparation. Have a little more time to prepare? The Jicama and Green Papaya Summer Rolls with Peanut Dipping Sauce are tasty and beautiful.
As gorgeous as this cookbook is, don't dismiss it as coffee-table cooking--several helpful photos show technique as well as finished product, and Martha's tips and notes are sprinkled throughout the text. For example, a lengthy sidebar on purchasing and preparing shrimp shares how to buy shrimp (the high quality of flash-frozen shrimp these days makes it perfectly acceptable), how to cook it (use kosher salt in your cooking water), and how best to peel and devein the little treasures. Similarly, reading the note on preparing phyllo will encourage even a novice cook to try her hand at Phyllo Triangles with Feta and Spinach or Curried Walnut Chicken. If you're planning a party and need fabulous finger food, you needn't look any further than Martha Stewart's Hors d'Oeuvres Handbook. --Rebecca A. Staffel
Book Description
No one knows better how to give a party than Martha Stewart--and as she proves in this comprehensive and visually dazzling handbook, great parties begin with great hors d'oeuvres. Three hundred all-new recipes, each photographed in full color, show why Martha Stewart is still America's style authority and most trusted party host.
It was fifteen years ago that Martha Stewart first turned her creativity and talent for teaching to this subject, when she defined the look and flavor of party appetizers for professionals and home cooks in
Martha Stewart's Hors d'Oeuvres. Since then, America's tastes have evolved and Martha's own approach to food has expanded to encompass flavors from around the world, seasonal ingredients fresh from the garden, and innovative preparations all presented with an unsurpassed eye for beauty.
In this book, after laying out the basic foundations and techniques, Martha presents chapters on different hors d'oeuvre categories that are brimming with new ideas--Layered and Stacked; Wrapped, Rolled, Filled, Folded, and Stuffed; and Skewered and Threaded. Whether a classic cocktail party food reinvigorated with her wit and style--chicken salad tea sandwiches turned on their sides and encrusted with sesame seeds, for example--or deliciously decadent dips for crudités and seafood updated with Indian dhal or white beans and mustard greens; tiny toasted breadboxes filled with Welsh rarebit; or savory sips of soups in edible cups, these impeccable jewels are as exciting as anything Martha has ever invited her readers to serve on the buffet or tea table or pass among guests.
Reflecting Martha's favorite way to entertain now--informal and relaxed--there is also Bites and Pieces, a chapter packed with simple recipes for parties that please the guests without undoing the host. Marinated olives, spiced and seasoned nuts, handmade cheese crackers, and spicy cocktail ribs can be prepared quickly and easily in advance and arranged before the doorbell rings. Even the drinks have been provided: classic and contemporary cocktails, imaginatively garnished, are accompanied by a guide to stocking the bar and serving champagne.
Everything about
Martha Stewart's Hors d'Oeuvres Handbook has been considered to create a book that is easy to use. The size was chosen to comfortably fit in the hand, in the cookbook holder, or on the kitchen counter. Color photographs in the front of the book help cooks select which hors d'oeuvres to combine for their own parties; the cross-referenced recipes in the back have been tested in Martha's own kitchen and in the test kitchens of Martha Stewart Living; and two place-marking ribbons keep track of both picture and recipe. And every detail has been covered--tips on techniques and ingredients, serving ideas, menu suggestions, recipe variations, advice on party planning, and even a glossary of equipment, special ingredients, and supplies, with a guide to finding them. With its range of recipes, its wealth of ideas, its lavish photography, and its innovative format,
Martha Stewart's Hors d'Oeuvres Handbook is simply the most instructive, inspirational, and indispensable guide to hors d'oeuvres ever compiled.
Customer Reviews:
The only Hors d'oeuvres book you'll ever need.......2007-05-07
I found all the images very inspiring and every time I've had a cocktail party and used the recipes from this book I received ohs and ahs from guests who were wowed! All in all, a great book to have.
Excellent.......2006-12-29
I got this book out from the library so many times that I had to buy it.
I like the fact that every dish has a photograph so that you can see the how the finished result is meant to look, plus there is a wide range of simple through to fancy hors d'oevres for every occassion.
This book is just full of ideas, and is well organised into different categories. Some people have mentioned that they find the layout annoying as the first part of the book has the photographs, and the second the recipes, but I actually qute liked this as you can flick through the photos and imagine how the hors d'oevres will look, plan the menu, and then get the recipes. For very visual people, this layout works well.
Thoroughly recommended, a must have for every party host for elegant and impressive hors d'oevres.
This is a terrific recipe book..........2006-08-03
Gorgeous photos, as most of the previous reviewers have indicated and if you take your time, they can look this way for you too! I have used this recipe book for many occasions/events...Granted, I really enjoy cooking, but have primarily used this book as my source for hosting wedding showers, personal cocktail parties and private family affairs. Most of the individual recipes are easy to prepare and, together, the recipes can be used to offer a substantial meal for many people. Their beautiful presentation absolutely makes for a professional, elegant appearance. A drawback....a lot of the recipes have to be prepared or assembled "day of" or "minute of", which makes it extraordinarily difficult to get multiple plates of food out at the same time, unless you have multiple people helping ...Overall, would recommend for purchase....
Beautiful but not perfect.......2006-05-13
We come to expect Martha's books to be perfection. Although this book comes close, and the recipes are certainly gorgeous and inspiring, the layout of the book is a little complicated and smacks of being thrown together in a hurry.
All the recipes' photographs are jammed into the front section of the book on glossy, and the recipes are relegated to the rear on matt, giving it a wee bit of a "cheap" feel.
Although I quite like the way the hors d'oeuvres are divided, quite creatively, into subheads like "layered and stacked" and "skewered and threaded", I'm not sure that this is overly helpful. And the constant references to "recipe on page such-and-such" make for reader frustration and reluctance that even the most inexperienced layout designer should know to refrain from. The photography is beautiful but not deliciously stunning. Martha's Baking Handbook has far better design and layout elements.
Nonetheless, this is some tome, and worth owning if you love to entertain. The recipes are worldly, glamorous, accessible, comprehensive and gorgeous.
A must-have, despite its small flaws.
very happy with this purchase........2006-02-17
this book is full of great ideas as well as a building blocks section - very helpful when coming up with your own variations. Presented very well with two silk ribbon page markers - one for the photo in the beautiful photo section and one for the recipe in the recipe section.
Book Description
The third Charleston Junior League cookbook reveals more secrets of the city's legendary hospitality.
Customer Reviews:
Fantastic Appetizers .......2005-01-27
The dozen or more recipes tried from this book have been terrific. I am primarily interested in appetizers that can be made ahead, frozen and re-heated. A large number of the recipes fit this criteria. I have bought several copies as gifts for friends based on the recipes I have tried and I've enjoyed this book as much as I enjoy my new beverage of choice. Made from 100% organic soy, taste just like coffee and no caffeine. Finally, I got rid of that wired up feeling all day and feeling great. Look for it on the net by googling "s o yfee".
A wide variety of outstanding "receipts" from elegant to casual. A collection of recipes that allows the hostess [or host] to theme a party or go eclectic. This book has the original party mix that includes Cheerios. Enjoy!!!
Endless Choices for Parties and Gatherings.......2004-09-01
My mother swears by all the Junior League Cookbooks which she always relies on for parties and gatherings. This was one of the first of many I tried!!!! Filled with endless choices of creative and easy to prepare starters including cold and hot plates and some ample first courses such as shirimp, crab cakes, cheesecakes, quiches and more--All the ingredients are easy to find and common to most well stocked pantries- so you always can find something at the last minute to prepare!! Also, many of these receipes can be made in even less time if you use pre-chopped veggies,pre-cut meats, etc.
The only thing I am not crazy about is that many of the dips and cold startes use commercial cream cheese, sour cream or similar products to create the base of the receipe--just doesn't seem to heart healthy to me...But none the less, they are all yummy in the end if you don't focus on that.
Whether for work gathering, faimly and friends you will be cetain to find one or many starter you can rely on again and again for stress free entertaining!
Excellent Addition to Your Cookbook Library.......2002-07-02
This is by far the best hors d'oeuvres recipe book I've come across. I use it time and again. And like it so much I've given it as gifts many times over!
A True Party Assistant.......2002-02-19
This is geared towards party recipes--- from drinks to demitast soup to finger deserts to all kinds of dips and snack mixes.
Many will find here the ole reliables, and as I can determine, just about all of them--from Party Mix fame to Wassail to many ways of serving crab and shrimp dip.
I particularly am attracted to the unusual, and there is plenty of that here. I enjoy such as Escargots A La San Diego, Goat Cheese Tortillas, and Papaya Stuffed with Curried Crab.
This will assist those looking for some easy but delicious things to serve the party guests that will bring raves.
My Favorite Party Recipes.......2001-11-06
The Party Recipes from the Charleston Junior League is my favorite cookbook. Of all the cookbooks I own I always buy the ones that have lots of pictures. I usually like to see what it looks like first before I make anything. This cookbook was the exception, as it does not have pictures of the food. I looked through the cookbook and immediately saw at least 30 recipes that I knew I wanted to make. I couldn't put it down, as there was such a collection of recipes that I always wanted to try. Whenever I need a recipe for a party or gathering, this cookbook is always the first one that I pick up. I have never seen so many party favorites in one book. I also like the short comments with each recipe from the recipe contributor. The people of Charleston, South Carolina know how to throw a successful party. I'm glad they shared their most popular recipes in this book.
Amazon.com
Has fear of hors d'oeuvres stymied your instinct for entertaining? Then give three cheers for the editors at Britain's DK Publishing, the lush, informative books they produce, and the writers that bring to press the highest level of cooking instruction and encouragement. Please welcome Hors d'Oeuvres by chef and Le Cordon Bleu cooking instructor Eric Treuille and caterer Victoria Blashford-Snell. Together they will put to rest whatever hors d'oeuvres anxieties you might have, and then ignite in you a passion for preparing gorgeous little nibbles.
The book is divided into sections on ingredients, equipment, recipes, techniques, and "The Party." The recipes section, in turn, is divided into chapters such as "Nibbles, Dips, and Dippers," "Tops and Bottoms," "Sticks and Skewers," "Wraps and Rolls," and "Stacks and Cases." In "Nibbles," you'll find recipes for several variations of spiced party nuts, Triple Chocolate Biscottini with Hazelnuts, Mini Gougeres, Parmesan and Anchovy Palmiers, Honey Mustard Chicken Wings, Spicy Peanut Dip, and Roasted Red Pepper, Feta, and Mint Dip. It all looks absolutely irresistible.
"Tops and Bottoms" leaves your basic blini way behind. Take one Parmesan shortbread, then build on top with the likes of roasted cherry tomatoes and feta. Or how about a cocktail-size corn cake topped with spicy mango salsa? You get the idea--something below, something above, all of it bite-sized. Love to grill? "Sticks and Skewers" introduces delicious morsels like Grilled Tuna with Spicy Roasted Tomato Dip, Curried Coconut Chicken Sticks, and Mint-Marinated Lamb Kebabs with Tahini and Honey Dip. "Wraps and Rolls" includes Crab and Papaya Rice Paper Rolls with Sweet Chili Dipping Sauce, Cucumber Nori Sushi Rolls, and Crispy Wonton with Gingered Pork and a Chili Soy Dipping Sauce. "Stacks and Cases" runs along the lines of Filo Tartlets with various ingredients, Corn Cups with Tuna, Mango, and Lime Ceviche, and Quail Egg, Caviar, and Chervil Croustades.
But words hardly come close to what it all looks like in the usual gorgeous DK layout and photos. From there to the kitchen to the coffee table, it's a matter of a few graceful dance steps. And then you can kiss your hors d'oeuvres anxieties goodbye forever. --Schuyler Ingle
Book Description
Every great party begins with great-tasting appetizers, whether it is an informal gathering of friends and family or an elegant champagne soiree. From spicy cilantro shrimp to eggplant caviar crostini, the authors show you how to prepare more than 250 simple yet sensational canapés, along with menu suggestions for a variety of occasions and indispensable advice on portion allocation and planning ahead. Illustrated with inviting, actual-size photographs of every recipe, this uniquely practical guide includes full-color, step-by-step instructions to ensure successful party food whatever the occasion.
Customer Reviews:
the first book I turn to for appetizers.......2007-10-04
I love this book. It is a feast for the eyes and so useful for appetizer ideas.
Very practical and even I, a lover of food but not a great cook, can make really great appetizers.
So I'm wondering about the new book out that only has Eric as author and no mention of Victoria. Splitsville? The dedications read: To my wife, To my husband.
Buy this book!!!
Totally recomend it!!.......2007-09-30
I got this book through Amazon and I'm really happy with it! I'm a cooking student and it's been a very useful guide. Great recipes, beautiful and great ideas for food presentation, and the best is that it's full of pictures!(which is very important for me specially on cooking books) I totally recommend it!!
Hapjes Heaven.......2007-09-06
Since my first experience in San Francisco with Dim Sum in 1979, recipes for dishes with serving sizes of just a few bites have become a specialty and a particular interest. Making what we in the Netherlands call "hapjes" is something I really enjoy, and recipe books for hors d'oeuvres, appetizers, etc. form a large part of my extensive cookbook collection.
Of all these cookbooks, Hors d'Oeuvres is one of the best. The recipes are easy to use, they work as advertized, and the ones I have tried were delicious. The book boasts a wide variety of dishes: savory and sweet, ethnic and general, with meat or vegetarian, and so on.
I particularly like that most recipes are an assemblage of separate components. A base, wrapper, skewer, etc. is combined with a filling or piece of meat or vegetable. Perhaps there is a sauce or other garnish used. The cook can choose to prepare a recipe precisely as written, mix and match bases and fillings, or create new combinations using the instructions in this book.
I have made many of the recipes both "as written" and "as a basic idea with my own twist(s)" -- all with tremendous success. The phyllo baskets filled with Asian bang-bang chicken are a favorite (I did have to thin the sauce a bit); all the recipes made with puff pastry were wonderful, too.
Another point that makes this book a treasure is the planning. The cook completes most of the recipes ahead of time, with perhaps one last instruction to execute, such as baking or the final garnishing. I was able to keep interesting things on the table for a party that lasted all evening while still spending almost all of my time with my guests (all ten of them).
If you entertain frequently, want to impress your guests, just love appetizers, or all three, this is a book I think you'll really enjoy and use often.
If you missed it the first time 'round..........2007-04-15
I just saw that this book is coming out in a paperback. I have owned and used (too often to count) the hardcover edition for a year now, and just want to alert anyone who missed this book the first time: Here's another chance to look at it.
I agree with all the positive comments in the previous reviews, and don't want to reinvent the wheel, but this is one heck of a book: Beautiful presentations, lovely pictures of every recipe, excellent directions for recipes as well as techniques, equipment and ingredients, and an excellent index.
Yes, some of the recipes are complicated and time consuming, but there are many, many others that can be put together quickly, and the authors are not above suggesting store bought items for getting a head start. And, yes, some of the ingredients will require a shopping trip. But if you stopped on this page, you are probably a foodie with an adequate larder. I mean, who doesn't have the simple ingredients of flour, butter, eggs and cream, and preserves of some type? Or deli ham, mayo, mustard and a can of white beans?
"Tiny Cream Tea Scones with Raspberry Preserves"
"White Bean and Sage Crostini"
"Ham with Dijon Butter Canapes" along side "Cherubs on Horseback"
have saved my neck on several occasions as friends have "dropped by": All from a less than overstocked, end of the week larder. Each takes about 20 to 30 minutes to prepare, if you are starting from scratch with the scones.
I also serve a group of the savory hors d'oeuvres as light luncheons; add a salad and two quick dessert hors d'oeuvres with coffee (have some purchased mini chocolate cups on hand and use one or two of the fillings on page 122 for an easy show-stopper) and enjoy all the ensuing accolades!
Have some fun with this book: Play with the ingredients and make the amounts that suit your needs. I do highly recommend it.
Simple recipes and inspiring photos page after page.......2006-03-27
The information in this book has been organized into several different sections and it is very easy to find recipes. The book even recommends a few sample menus of several recipes that go well with one another for a party. The photos in this book are very beautiful and inspiring, the recipes are simple to follow and the glossary of ingredients very helpful. I have tried many recipes and followed the presentation suggestions in this book with much success. The only one thing that I wish the authors have included in the book is a recipe for "creme fraiche", which is often called for in recipes and included in the glossary, but no instructions of how to make it from scratch. Nonetheless, I highly recommend this book for anyone that wants to try making hors d'oeuvres at home for friends and family. It is one of the best cooking books I own and I refer to it very frequently.
Book Description
"The Culinary Institute of America is the nation's most influentialtraining school for professional cooks."
—Time magazine
The 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 gathering. From skewers and dips to desserts, they explain the various types of hors d'oeuvre and walk you step by step through the techniques you need to create each one. Featuring more than 150 stylish recipes and 40 full-color photos, the book provides all the guidance and know-how you need to cater your own parties and dazzle your guests.
Customer Reviews:
Great Book for home cooks.......2007-09-10
This is a very well written book by the culinary institute which can be an excellent help in comming up with some impressive ideas for your next party. The book is divided into 8 chapters starting with an introduction to hors d'oeuvres , basic principles, plating and serving guidelines etc. In the following chapters, the book covers dips (hummus, babba ganoush and more), salsas, toppings, stuffed, filled and rolled hors d'oeuvres, terrines, skewers, fondue, cheeses and a few hors d' oeuvres desserts. The recipes are well written and range from very easy to moderately difficult for the home cook, and most of the ingredients you will have no problem finding. Many but not all of the recipes are accompanied by nice photos.
I am charging the book with one star for it's lack of originality. I was a bit disappointed that few of the recipes within got me really excited finding most of them lacking in inspiration and imagination. Not much that I havn't seen before!
Love, love, love this book.......2007-08-09
I was hesitant about buying this book - thought it might be too fancy - I like making new and exotic things - but no one in my family likes raw oysters with lime chili something or the other...this I would say there are less than 5 recipes I wouldn't try because of family/friends dislikes - everything else looks incredible and works for "fancy" parties and having a few friends over for a movie.
Great, great book - I'm very happy with my purchase.
the tapas craze continues..........2007-06-01
Overall, I've been very pleased with the CIA books, and Hors d'Oeuvre at Home is no exception.
There's a nice mix of easy and more complex menus, most of which are more aimed at being great cocktail or tapas party food. Great section on tea sandwiches for the afternoon tea junkies among us. Enjoy!
Reliable.......2007-05-31
A comprehensive and interesting variety of reliable recipes, well presented and explained. A useful book to have.
Amazon.com
Williams-Sonoma, purveyor of choice gourmet products and kitchenware, has also created a collection of succinct yet comprehensive cookbooks. Part of the series, Hors d'Oeuvre offers 40 all-occasion recipes that reflect the company's signature good taste. Its impressively chosen tidbit range encompasses classics such as Deviled Eggs with Capers and New Potatoes with Caviar and Crème Fraîche, as well as simple bites like Tomato and Basil Bruscetta, and also includes sections on canapés and dips, such as the must-try Thai Guacamole. Wrapped and skewered mouthfuls are also represented with the tempting likes of Lamb and Artichoke Heart Spedini and Smoky Shrimp with Garlic-Parsley Mojo.
Accompanied by color photos that show the hors d'oeuvres in all their glory, the completely doable recipes will appeal to a wide range of cooks. Throughout, sidebars (like "Deveining Shrimp") offer useful information on techniques and ingredients; a glossary and basics section are also helpful. Though small in size, the book provides an inclusive store of superior recipes and instruction. --Arthur Boehm
Book Description
Eye-catching and irresistible, hors d'oeuvres never fail to entice, whether they're juicy skewered shrimp with spicy dipping sauce, Mediterranean olives dressed with fresh herbs and zesty citrus, or tender new potatoes topped with caviar and crème fraîche.
Williams-Sonoma Collection Hors d'Oeuvre offers over 40 delicious recipes, including both classic favorites and fresh new ideas. In these pages, you'll find finger food designed to suit any occasion -- from a casual celebration with friends to a black-tie cocktail party. This vivid full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to every kitchen bookshelf.
"Try any of these recipes and your guests will return for more."
Book Description
Written for the professional caterer, The Book of Hors D'oeuvres and Canapes is a complete guide to the preparation, transportation, and presentation of canapes and hors d'oeuvres. Choose from 180 cold canapes and 75 hors d'oeuvres, plus you'll find invaluable information for the professional:
- Ingredients listed with purchasing specifications, seasonality, and substitutions.
- Lists of special equipment needed.
- Information on storage, early preparation, and freezer- and shelf-life.
- Convenient lists grouping canapes and hors d'oeuvres by specialized categories.
Customer Reviews:
Pretty, but dated..........2006-07-11
This is a book I bought because of the color illustrations, not for the recipes. It has about 270 pages of recipes, about 90+ color illustrations, and an index thereafter. There are photos with some clever ideas I will use for plating and decorating, however I will use other appetizer books for the actual preparation of tasty foods..
I find I recommend Hors D'Oeuvres by Eric Treuille and Victoria Blashford-Snell most often to friends, because of it's tasty items and abundant photos with up to date clever ideas. This 1996 book by Arno Schmidt has been "left in the dust" by so many newer books. With the competition and high cost of color illustrations, I doubt a second edition is coming out.
The portions are for 50 to 100+ bite sized pieces of food...it's not hard to downsize this to half or less, however it is an incovenience to do so in general, an dsome recipes can not be downsized because of limiting ingredients such as small amounts of baking powder.
On the plus side, there is very good advice on service policies, such as continually collecting soiled equipment, how to best replenish a buffet table, when to refill wine, and has nice little personal touches included. Learn just how many cold canapes or hot hors d'oeuvres to make per person, depending on how long the guests will be nibbling on them (till the main meal is served), and this book gives good suggestions on how to best vary the types of goodies...things a home cook might not have considered, but could mean a disaster to an unprepared caterer.
Some items include mini-corn muffins with indented tops to take red caviar and sour cream, cheese curd, or chili and dried cranberries fillings; there are small popovers with shrimp and dill filling, salmon, basil and mustard filling, or whitefish, apple, and caper filling. There's salmon with fennel crust, or salmon with horseradish crust.
Try fried leaves and herbs, or various fried items for small groups; it can be hard to keep fried items hot and crunchy. He doesn't give an oil temperature, so trial and error will provide guidance. A nice novelty is transparent potato chips with herbs sandwiched between two chips, or sushi style items which are easy to pick up by their rice bottoms.
Make roast salted whole shrimp in their shells...I'd add some Old Bay, Cajun, or other spices as a marinade with some olive oil to liven them up, and realize these "messy" goodies are best for a buffet table, and not well tolerated as a "butler served" goodie, to be eaten while walking with a drink in one hand.
Maybe I'll try fried grapes, whisky shrimp, empanadas, or curried beef with chutney filling.
In view of several other wonderful appetizer books I have, this is not going to be read for it's recipes, but it will have strips of paper placed on food preparation photos I like, so this only gets 3 stars, and that's only if one gets it at a quite good price.
Style over substance.......2001-07-10
The glossy photos in this pricey book can help spark your imagination to come up with interesting-looking starters. I found several of the actual recipes, however, bland and uninteresting. Also beware that many of the photos are printed backwards or upside down so captions don't match. While sometimes pretty and pleasant, the look of the food is frequently rococo and overdone--the book doesn't follow its own advice to keep the presentation simple and the decorations in harmony with the setting. ...
Purchase Price vs. Content...Bad Value.......2001-06-08
Book cover is glossy(front and back). Pages are thick, glossy and heavy weight. Pictures, although color, do not appear to have been arranged by a professional food stylist...assumed in this era. Book gives ingredients and measurements in both European and American formats (grams vs. ounces). Comparing this book to other titles avaliable in market place today, book is too expensive for what you get. Glitzy buy vacuous.
not for the novice!.......2000-12-31
I received this book as a Christmas gift a few days ago and have not been able to put it down since! I agree with the writer from California that it is certainly not for the new cook, but as a part-time caterer, I have finally found the ultimate source for entertaining. There are no definite cooking times listed, and it's taken for granted that the reader is familiar with basic techniques (like for preparing pastries and mousse). If you're up to the challenge, the results will be spectacular and your friends will be amazed. The photographs are beautiful and inspiring!
An excellent book if you are in the catering business........1998-09-05
The Book of Hors D'Oeuvres and Canapes is an excellent book for the professional caterer, but is certainly not meant for the average or even above average cook. When I received the book, I was entranced by the stunning food presentations. On closer inspection I realized that the work involved to actually create the dishes would overwhelm anyone who had not gone to cooking school. Also, the portions are huge. Each recipe makes an average of 60 hors d'oeuvres or canapes. If the author ever makes a book for the lay person, I would be the first to buy it. But I will leave this one for the pros.
Amazon.com
Martha Stewart's Hors d'Oeuvres is classic Martha--it's all about food, glorious food. Not just any food, either--it's about hors d'oeuvres. And you know how much Martha loves these tasty little nibbles. This book presents more than 150 recipes organized into 13 sample menus tailored to a wide variety of events. There's a Christmas cocktail party, with a Savory Wreath and Skewered Tortellini with Roasted Garlic Garnish; Seafood at the Beach featuring Goujonettes of Sole and Grilled Scallops with Chervil and Fennel; and Oriental Cocktails in the Parlor with Chinese Pearl Balls and Tea-Smoked Eggs. The recipes are garnished with plenty of advice--from useful tips on make-ahead dishes to the "I wish" advice like "it is difficult to ensure perfect service with fewer than four [servers] for 24 to 36 guests." The book is also useful for picking and choosing hors d'oeuvres for your own events. Even if you aren't planning a "grand and elegant" party for hundreds, you may well enjoy the recipe for Clams with Golden Caviar and Italian Parsley, Saucisson en Croûte, or Corn Muffins with Smoked Turkey. The book is, predictably, full of beautiful photographs--so whether you're really planning a "valentines and champagne" party for 50, an intimate tea party in the kitchen, or just indulging in a little gastronomy, Martha Stewart's Hors d'Oeuvres will please Marthaphiles and general readers alike. --C.B. Delaney
Book Description
Martha Stewart shares her ideas for delectable finger foods to serve at 13 different parties. Includes 150 original recipes, tips on sophisticated presentation, and nearly 200 glorious full-color photographs.
175 full-color photographs.
Customer Reviews:
I did my best but the guests hated the Hors D'Oeuvres.......2003-01-09
The guests hated the finger food and I would think there are better books on the subject. I am terrified to visit the golf & tennis club after the dinner debacle. Maybe Martha's finger food was well received in Nutley, NJ but in Short Hills it was another story.
Wellll--.......2001-11-28
This is great if you have all the time and money to spend on Hors D'Oeuvres--I would not buy it again, but it was fun to look at.
Solid First Course Helper of a Cookbook.......2001-02-04
I've enjoyed this one so much {'ve moved on to her new Hors d'Oeuvres Handbook. However, this one has much in it, so to get this one as well and use it.
Some of my all=time favorites are here: Apples with chicken liver pate, Orange muffins with Smoked Turkey, and Roquefort Grapes.
I find this a useful book in its structure by function: Tea Party, Christmas Cocktails, Outdoor Barbe, etc. Bonus as in all her cookbooks, fantastic clear photos and marvelous creative ways to serve an eye=catching, tastebud wowing first course!
Tastes as good as it reads!.......2000-01-19
This is a fabulous book. I received it as a Christmas gift when it was first published. I read and re-read the recipes, and was frankly overwhelmed. Not by the recipes, but the pictures. So, I fantasized about making the foods. I didn't venture to attempt the recipes for several months.
I attended a reception at the Schomburg Center in NYC, and as I ate the great foods, I had a sense of dejavu. I thought, "Oh my goodness, these are the Martha recipes." I quickly asked a member of the wait staff for more info on the horsdouvres, and sure enough, they came from this book. After that, I went to the kitchen, and began cooking.
These are some of the most reliable recipes you will ever have. The instructions are perfect, and you too can create these marvelous dishes. To quote you know who, "It's a good thing."
P.S. I loaned my book out, and never got it back. I am ordering a new one from Amazon.com.
Great hors d'oeuvres, if you have the time.......1998-08-04
As much as I like Martha Stewart, I have to say - Who has the time to entertain like that? Martha's recipes are great, but not all are simple. Entertaining should be easy and fun. Not complicated with hard to find ingredients.
Book Description
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 to delight, amaze, and inspire you with the tastiest, most voluptuous hors d'oeuvre recipes he has collected over more than two decades of dedicated exploration. From classical hors d'oeuvres, now served in only a handful of great restaurants around the world, to the heavenly creations of some of today's most imaginative culinary professionals, Larousse guides you step-by-step through the design, preparation, and presentation of more than 700 spectacular dishes. Numerous procedural drawings and an entire section on fundamentals help you master the nuts-and-bolts techniques of hors d'oeuvre preparation, and "architectural drawings" illustrate the art of building canapés that are as stunning to the eye as they are pleasing to the palate. Sixteen pages of full-color photographs set a standard of elegance and style for finished presentations. Larousse also supplies colorful anecdotes on the origins of various dishes, how they got their names, and the people who were inspired to create them.
Not only does The Hors d'Oeuvre Bible provide all the techniques and practical information you need for perfect preparation of the many recipes presented, but also it will open your eyes to a world of artistic possibilities. It will inspire you to develop your own special style of preparation and to create sublime hors d'oeuvres of your own. A rich and rewarding recipe and reference source for food and cooking professionals and dedicated amateur cooks, this book is also a valuable learning tool for culinary students that will remain a trusted companion long after course work is completed.
From savory delicacies designed to be eaten with the fingers, to tempting first courses and exquisite side dishes, elegantly prepared hors d'oeuvres are as enticing to the eye as they are pleasing to the palate. With this comprehensive, professional-level reference/recipe book, you will learn step-by-step how to design, construct, and present these choice morsels and have your guests begging for more.
* This complete guide to the creation of over 700 incomparable delicacies includes recipes for canapés, antipasti, tartlets and barquettes, puffs/pastries/croustades, fish and shellfish, timbales, fruit and vegetable dishes, salads, and more
* 60 unique procedural drawings illustrate preparation techniques
* 30 architectural drawings show you how to build canapés as miniature works of art
* 16 pages of stunning full-color photographs illustrate finished hors d'oeuvre presentations
The Hors d'Oeuvre Bible is destined to become one of the most prized possessions of the professional chef, the dedicated amateur, the caterer, as well as the aspiring student.
Customer Reviews:
Has it All for Professional or Amateur.......2005-05-24
Larousse is a classicist and presents classic Western cuisine in this book.
The book is geared towards the professional in several ways. Firstly, it provides recipes for just about every type of hor d'oeuvre you could possibly imagine from the Western classical tradition. Larousse even includes a recipes for puff pastry. Secondly, Larousse assumes that you have mastered certain standard sauces like Mornay or Hollandaise. I think this is acceptable since the book already provides so much information on hors d'oeuvres that it would be unmanageable if Larousse tried to cover classic sauces. I recognized the names of all the sauces and the reader shouldn't have a hard time getting recipes for them.
Book Description
Cruising Cuisine for Home Entertaining Volume I, may be the first cookbook that combines exciting recipes for home entertaining with an attractive recipe for cruise discounts.
Written by Elena Vakhrenova, a former cruise line manager with experience in food and beverage, the book features hors d'oeuvres and appetizers selected for their interesting presentation and easy preparation. Elena has added personal stories and impressions to help the reader experience how the recipe was first discovered and what makes it special.
The hard-bound, full color 136-page book features more than 50 recipes with final photographs of the dishes organized into chapters similar to how cruise lines are categorized by passengers and industry insiders. Moving from contemporary cruise lines to premium and luxury lines, the book is filled with garnishing and serving suggestions, cooking tips, and preparation times. It also features an extensive cross-referenced index and a list of mail order sources.
Designed to appeal to a wide audience of people who cruise, cook and entertain at home as well as those who entertain and think about cruising "someday", the book brings everyone one-step closer to their next - or first - cruise by including coupons worth hundreds of dollars for discounts, upgrades and shipboard spending credits on Carnival Cruise Lines, Star Clippers and Cunard Line. At a retail price of $29.95, the coupons alone are worth 10 times the price of the book!
Customer Reviews:
A decent first book, with only 52 recipes.......2005-01-24
This 2002 book has only 52 Hor's d'oeuvres and appetizer recipes, a VERY significant drawback in view of it's $29.95 list price.
I generally like the selection and photography of the 52 items,however using up a full page for a photo, opposite each recipe page, is not the best use of space, and pads out the book to double what it should be. The photos are illustrative, sometimes too close up to show overall presentation, and often repetitive in angle lighting and focus. While one would not hire the author as a food photographer with this limited style, the photos are pleasing, and I expect to see an improvement if a subsequent Volume II is ever to follow...
With the abundance of appetizers and hors d'oeuvres to be found on just a one week's cruise, the author could have easily put in 100 or 150 additonal cruising appetizers, easily expanded the variety, and really increased the value of such a book to you, the reader.
This is the glaring weakness of the book...knowing (from competing higher quality books) that the author could/should have included more recipes, and given more value to you, the reader.
These are generally simple recipes with the ingredients readily available in most large city grocery stores, except for foie gras and some vegetables which may happen to be out of season. I have made variation of some of these recipes, and many are simple tasty classics which appear elsewhere, such as tapenade, guacamole with mayonnaise, chicken satay with peanut sauce, stuffed tomatoes, scallops wrapped with bacon, liver with onions and bacon, canned tuna with mayonnaise, chicken salad canapes, etc. Try the salmon in pastry (easier than a full coulibiac) with sour cream, leeks or spinach, and dill for a treat.
More complex recipes include lobster and crab cappelletti, salmon and foie gras, tuna with sesame seeds, meatballs with olive filling, spinach with goat cheese and mushrooms, and sole escabeche.
Pro's:
52 simple recipes with opposite page a full page color photo
Nice presentation for a first book
Generous use of fresh seafood for Cruising at Home
Con's:
Too few recipes for the cost
Not enough hints or photos on actual assembly or presentation/garnishing...useful for those who enjoy a visual assist
Neutral:
The discount coupons on future cruises expired in 2004
Five years (it's 2007) after this 2002 book, inquiring minds doubt if a "Volume 2" Hors D'Oeuvres book is forthcoming.
Do you think paying another $29.95, for a total of $59.90, is reasonable to pay, for only 104 recipes, shared between two thin books?
SO... if you want a greater choice of ingredients and styles of appetizers with simple elegance and also generally simple recipes, I would highly recommend that instead of starting with this book, you FIRST get a book with more beautiful recipes, photographs, instruction and variety, such as:
1. The acclaimed Eric Treuille's "Hors D'Oeuvres", with over 250 beautifully illustrated recipes, 160+ pages with a greater variety, and helpful variations, to have your friends wonder if you are a gourmet caterer on the side, or
2. Martha Stewart's books, or
3. "The 600 page Appetizer Atlas : A World of Small Bites"
by Arthur L. Meyer, to easily "knock the socks" off you and your very happy guests!
4. Try your own variations on the recipes in these books!
Bon Voyage and Bon Appetit!
Great recipes, great photography, great book.......2004-01-08
This is the first book of a series dealing with the wonderful recipes and presentation of cruise line cuisine. This volume covers hors d'oeuvres and appetizers, which are further separated into categories of recipes from contemporary, premium, and luxury, cruise lines. Of course, when it comes to cruise line cuisine presentation is a critical component and Elena Vakhrenova provides everything you need to know to make your dish a showstopper. Each recipe includes bright, vivid photographs of the finished dish and suggested presentation to help the reader see what it is supposed to look like. Recipes include the ingredients and preparation technique along with estimated preparation time and cooking time. A couple of suggested recipes from this volume include the Garlic and Shrimp Appetizer or Salmon Wellington, both of which are excellent. For those interested in a cookbook that will allow you to prepare an appetizer or hors d'oeuvres masterpiece and present it in a way that will garner amazement from your friends this is the book you are looking for.
Cruising Cuisine: For Home Entertaining is an excellent sour.......2003-12-19
Elena Vakhrenova is living out her dream. She is now published with an up and coming best seller under her wings. Cruising Cuisine for Home Entertaining is not just another recipe book, it is a book for entertaining your guests and providing them with wonderful dishes. All of the dishes contain short little introductions so you can imagine where in the world you might be sailing to encounter such a delicious dish.
The book is divided into three sections: Contemporary, Premium and Luxury. Each recipe features full color photos of the completed dish and some of the ingredients. The recipes contain step by step instructions that anyone can follow, along with tips to make the dish more exciting.
Elena's book, "Cruising Cuisine" also offers cooking tips, a glossary, recommended travel agencies, mail order sources and discount coupons on future cruises with Carnival, Star Clippers and Cunard. She has left nothing out in this tastefully created book. Whether you are hosting a small sit down dinner or a wedding ceremony, the dishes found in this creation will surprise your guests and leave them wondering what culinary school you attended.
Cruise-Style Entertaining.......2003-11-16
"Enjoy cooking, entertaining and cruising in a warm circle of family and friends." ~Elena Vakhrenova
"Cruising Cuisine" is more than a cookbook. It is a story of how Elena followed her heart and her love of cooking. Each page shows Elena's devotion to entertaining. Now you can create cruise ship recipes and impress all your guests at your next party.
Elena started her cooking voyage when she cooked with her father at the early age of 6. While she watched her father cook, he taught her an appreciation for cooking techniques she still uses in her cooking today. Some of her earliest memories include helping chefs make Russian Blini for French passengers.
This early introduction to life on a cruise ship led her to travels in Spain, France, Germany, Romania, Switzerland and the Netherlands. She also learned six languages! As a freelance cook and food writer, she has worked with several international cruise lines and worked her way to a cruise line manager and chef.
While working as a cruise director, she met her husband, David Gevanthor. They now live in Plantation, Florida. When Elena isn't cruising, entertaining guests at home, giving interviews or fascinating her cooking students with cooking demonstrations in her own kitchen, she is writing gorgeous cookbooks. "Cruising Cuisine" is the first book in a series of cruise themed cookbooks.
The first volume: "Cruising Cuisine," is divided into three main sections:
Contemporary - Easy-to-prepare hors d'oeuvres and appetizers for the late afternoon or early evening. You will be enticed by recipes for Shrimp Salad Canapés, Mini Quiche Loraine and the imaginative Crab Salad appetizer in which a tomato and an egg are magically transformed into a whimsical "toadstool." The French Olivier Hors D'oeuvres made with Belgian endives are sure to add a touch of elegance to your parties. There are even some vegetarian favorites.
Premium - This section introduces recipes with an added element of creativity. There is a wonderful recipe for delicate "Fillo Shells filled with Smoked Salmon & Lemon Dill Cream."
I personally loved the recipe for "Salmon Wellington." The recipe makes 8-12 pastries you can freeze up to 1 week ahead of your party. I added a sprinkling of sesame seeds before baking. I made double the recipe as I knew this was going to be a winner. I cut two sheets of pastry into 12 rectangles (6 rectangles each) and transformed this recipe into an elegant dinner. I really felt like a chef while making these pastries and was even more impressed with the results. They are excellent with a lemon-butter sauce and a side of the vegetables of your choice.
How could a dish this tasty be so easy to make? Elena has made the instructions simple to follow and her recipes gave me a lot of confidence and an added sense of accomplishment. One of the best features of this book is that it is sewn to lie flat on your kitchen counter. If you love cooking from cookbooks, this is an added bonus.
Luxury- Elena's experience as a chef is especially evident in the last chapter. The recipes are filled with innovative ingredients. You will find everything from "Lobster & Crab Cappelletti in Pistachio & Garlic Sauce" to the exotic "Sesame Encrusted Tuna Bites." All of the recipes are sophisticated and the "Smoked Salmon with Caper Cream & Caviar" features thin slices of salmon rolled up into a rose.
"Cruising Cuisine: For Home Entertaining" is filled with over 50 recipes and 120 photographs. Each recipe has vibrant color photographs of the finished dish and ingredients. Elena Vakhrenova is not only a natural in the kitchen; she spent six months photographing the food in her own kitchen.
All the recipes are easy to read and have the ingredients are listed in bold text. The instructions are organized into the various steps and follow a logical progression. At the end of the recipe, Elena shows you how to present your dish in the most appealing way. I can't wait to try the "Lobster Spring Rolls" and the "Crab Cakes with Mustard Sauce."
Some of the Interesting Features Include:
Garnishing and Serving Suggestions - Throughout the book you will find a number of secrets only a chef would tell you.
Cooking Tips - Tips on how to keep lemons fresh for weeks, how to quickly peel tomatoes and how to add a tantalizing appeal to a variety of ingredients.
A Glossary - Explains the main ingredients used in this book. Elena gives tips on how to find the best leeks and Portobello mushrooms.
Mail Order Sources - Online sources for caviar, imported European food products, Market Delicacies and Cheeses.
Helpful Cross-Referenced Index - The main ingredients used in this book are featured in a bold text.
This cookbook also has "Cruise Discount Vouchers" for Carnival Cruises, Star Clippers and Cunard Line.
I wish Elena all the success in the world as she sails into her future. I believe Elena will capture the attention of an even wider audience and I look forward to seeing her on a cooking show in the near future.
~TheRebeccaReview.com
Also look for additional cookbooks in this series:
HORS D'OEUVRES & APPETIZERS, Volume 2
SOUPS, Volume 3
Makes me feel like a gourmet cook.......2003-06-23
Elena's easy to read step by step directions make cooking fun and simple. The pictures are beautiful, the photography is outstanding and I know what the dish is supposed to look like when it is finished. My friends think I spent hours in the kitchen putting together great dishes. The taste and texture and combination of ingredients are wonderful. Can't wait for the second one.
Books:
- Louis Comfort Tiffany and Laurelton Hall: An Artist's Country Estate (Metropolitan Museum of Art Publications)
- Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
- Mastering the Art of French Cooking, Volume One
- McDonald's Happy Meal Toys in the U.S.A. (Schiffer Book for Collectors With Prices)
- My Life in France
- New Cook Book, Limited Edition "Pink Plaid" : For Breast Cancer Awareness (Better Homes & Gardens)
- Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food
- Pillsbury Kids Cookbook: Food Fun for Boys and Girls
- Raw Spirit
- Raw: The Uncook Book: New Vegetarian Food for Life
Books Index
Books Home
Recommended Books
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- History: Fiction or Science
- American Gunfight: The Plot to Kill President Truman--and the Shoot-out That Stopped It
- Aztec
- Dance anatomy and kinesiology
- Mark Twain : Historical Romances : The Prince and the Pauper / A Connecticut Yankee in King Arthur's
- Environmental Science: Working with the Earth
- After Job Loss: Moving On
- Attracting & Rewarding Outstanding Employees
- Exchange Rate Forecasting: Techniques and Applications
General
| Cooking, Food & Wine
| Subjects
| Books
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From Tapas to Meze: Small Plates from the Mediterranean
Cesar: Recipes from a Tapas Bar
Asian Tapas: Small Bites, Big Flavors
New Tapas: Culinary Travels With Spains Top Chefs
