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| Offers recipes for more than forty hors d'oeuvres, including crab cakes, vine leaves stuffed with wild rice and apricots...
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| Shares recipes for meat, cheese, seafood, egg, vegetable, and fruit hors d'oeuvre, cocktail sandwiches, croquettes, turn...
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"The Culinary Institute of America is the nation's most influentialtraining school for professional cooks."
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| Introduces detailed recipes for more than 250 easy-to-prepare but taste-tempting canapés and appetizers, along with menu...
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| The culinary editor of New York magazine lays out an attractive, savory array of more than eighty hors d'oeuvres and app...
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| Introduces detailed recipes for more than 250 easy-to-prepare but taste-tempting canapés and appetizers, along with menu...
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| Providing both updated versions of classic favorites as well as some innovative new dishes, a colorful collection of mor...
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| Introduces detailed recipes for more than 250 easy-to-prepare but taste-tempting canaps and appetizers, along with menu ...
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| Introduces useful equipment and techniques for making appetizers, and shares recipes featuring cheese, eggs, vegetables,...
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