An hors d'oeuvre bible with 200 foolproof recipes, step-by-step techniques, and menu planners for appetizers to impress your guests.
From simple, quick appetizers to sophisticated creations that will really wow your guests, discover how to make tarts, blinis, frittatas, Middle Eastern mezze, Spanish tapas, and more with Hors d'Oeuvres.
Featuring innovative assembly sequences, technique step-by-steps, and "6 ways with" spreads that take a basic style of hors d'oeuvres and give you six simple and stunning recipe ideas, Hors d'Oeuvres shows you how to create these masterpieces yourself all through fully illustrated, clear step-by-step assembly sequences, ensuring your work is never less than perfect. This updated a edition features a modern, refreshed design.
Ken Hom brings us 100 healthy, delicious, easy-to-prepare dishes that are sure to appeal to every palate. With 20 brand new recipes as well as 80 favorites, this revered cook covers not only Asian stir fries but non-Asian dishes as well, like stir-fry spaghetti carbonara. Ken Hom's Top 100 Stir Fry Recipes is arranged by chapters that include Chicken, Fish and Seafood, Beef, Pork, and Vegetarian, and there are also helpful sections on techniques for preparation and cooking as well as recommendations for oils and sauces. As one of the world's top authorities on wok-cooking, Ken Hom shows that the speed, versatility, and convenience of stir-frying never compromise flavor.
First in a series of elegant little books exploring Jewish culinary traditions, this perfect hostess gift or self-treat takes us through the most social part of the meal: the appetizers. From nibbles and salads to dips and meatballs, more than 25 inspired, modern starters draw from global Jewish influences. Rounding out this lovely and informative resource are vibrant photographs and helpful sidebars featuring tips on how to build a Jewish cheese plate, what foods to buy rather than make, and more. Don't expect reverence: with a wink and a nod to classic Jewish dishes, borscht has been reinvented as crostini and gefilte fish cleverly crisped into fritters. Dainty in size but mighty in delicious recipes, this book is a treasure for the nosh crowd.
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 crudites 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.
This delightful cook book is a fantastic addition to any kitchen. Whether as a party snack or a light meal, meatballs and skewers are always a welcome supplement to any meal. However, this book is not only dedicated to the meat lovers among us, as it offers many simple and innovative vegetarian dishes, seafood recipes and sweet treats. With over 50 mouthwatering recipes, there is something for every taste waiting to be discovered.
This richly illustrated book starts out with 12 easy to make sauces and marinades. Each with a concise desciption on how to prepare the ideal sidekick for your meatballs and skewers. The 50+ recipes that follow are separated into a meatball and a skewer section. Each of the recipes is presented with uncomplicated step-by-step instructions and serving suggestions, and has been gorgeously photographed by food-stylist Pierre-Louis Viel. From chicken meatballs with goat's cheese, pistachios and figs, to Thai marinated shrimp skewers with fried rice and ginger, your appetite is whet before you have even started to cook. From sweet and sour to savoury, this book has it all.
French chef Val ry Drouet is a regular contributor to the food pages of women's magazines.
A mouthwatering collection of recipes for small bites and fingerfood--ideal for serving at parties or any social gathering, large or small.Ideas for fresh light bites for summer entertaining include Smoked Eggplant Pur e with Feta Cheese and Pomegranate in Chicory Boats; Ceviche of Seabass with Avocado and Chipotle Dressing; Tuna, Wasabi and Mooli Rice Paper Rolls; and Grilled Peach, Mozzarella and Parma Ham Bites. Warmly spiced Asian-style canapes, ideal for cocktail parties, include Seared Beef Tataki Spoons with Miso Sauce and Scallions; Laksa Marinated Shrimp Skewers; and Squid in Crunchy Coconut with Lime and Chilli Mayo. Ideas for festive gatherings include Stilton with Red Wine Poached Pear on Walnut Toast; Smoked Salmon (Lox), Cream Cheese, Watercress and Beet Rolls; Quail Egg, Hollandaise and Roast Cherry Tomato Tartlets; Glazed Baked Chestnuts Wrapped in Bacon; and Persian Sausage Rolls with Pistachios. For those with a sweet tooth there are Rose and Raspberry Profiteroles, Cocoa Nib and Salted Caramel Brownies, Mini Candy Cane Meringues with Whipped Cream, Berries and Raspberry Coulis and Mini Donut Balls on Coffee Shots