Dont let the title fool you; Hors doeuvres II is not about food for the belly, but more about food for the mind. It is a diverse collection of short stories strictly designed to amuse and entertain. This new batch of Hors doeuvres is no less appetizing than the first. Perhaps, there is a bit more seasoning, and a few more chewy centers, but the premise still remains the same: short, easy to digest literary bits of life served up a la carte, without all the fattening fillers, wandering subplots, and flowery rhetoric. I guarantee there are no stale crackers, or pt that may seem suspiciously like store-bought cat food. (Remember your neighbors last New Years party?) So dig in, enjoy the fare; good when youre in the mood for a bit of easy reading: satisfying, non-fattening, and you dont have to worry about the toothpicks.

Introduces detailed recipes for canapés and appetizers, along with menu suggestions for a wide range of occasions, advice on portion allocation, tips on planning ahead, and step-by-step instructions.

A culinary classic! The legendary chef’s definitive guide to cocktail party food and drink. James Beard, one of the most renowned names in the culinary world, launched his career in the same way that every good meal should start: with inventive, delicious, and elegant appetizers. Hors d’Oeuvre and Canapés is a master class in creating perfect finger foods. Filled with stunning recipes including sliced beef with anchovy and Roquefort cheese balls, classic favorites such as deviled eggs, unique touches like mint butter for cold roast lamb, advice on decorations and hosting—and James Beard’s signature wit and charm—this guide will turn any evening event into an elegant soiree. From cocktails to sandwiches to pastries and more, Beard’s recipes are simple yet sophisticated, accessible for any home chef, and sure to stun even the most jaded guest. Featuring an introduction by Julia Child and a foreword by Jeremiah Tower, this edition of the first cookbook Beard ever published is an essential part of any culinary collection. In the words of Gael Greene, “Too much of James Beard can never be enough for me.”

Learn the authentic recipes and techniques for the French tradition of L’apéro from the author of the award-winning blog Food Nouveau. L’apéro consists of before dinner drinks served with finger foods and small bites. This collection presents a rich variety of French appetizer recipes perfect for entertaining, cocktail hour, or giving a lunch box or picnic basket that “something extra-special.” Many recipes include simple formulas for endless variation, allowing your taste buds and creativity to go wild. Fresh, modern, and versatile these French-inspired appetizers and small servings—from basic tapenades and hummus, to savory cakes, quiches, tarts, mini sandwiches, soups, skewers, and sweet treats—are perfect as a prelude to dinner, or even in place of an evening meal.

Comprehensive course in party foods. Learn how to make many types of hor d'oeuvers for many occasions, formal to informal occasions.

Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.

Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.

This valuable reference tool is perfect for use in the home, at school, or in the office. Webster's II New Riverside Desk Dictionary contains more than 55,000 definitions and hundreds of illustrations. Up-to-date terms in fields ranging from medicine to the arts are included. The Desk Dictionary also includes synonyms, biographical and geographical entries, word histories, and a style and diction guide.

An illustrated cooking book with hundreds of recipes.