Customer Reviews

The Complete Idiot's Guide to 5-Minute Appetizers

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I love this book! Not only are the recipes easy and quick, but finding the ingredients will be no problem, (if you don't already have them in your fridge or pantry). The ideas are fresh and simple. I often found myself saying, "Now why didn't I think of that?" The point being that I didn't.
I brought the sun-dried tomato and kalamata olive spread (served on toasted whole wheat pita wedges) to a party. They were a huge hit! I only got one bite before they disappeared.
If you want to serve delicious appetizers that are fast and easy to make, this is the "cookbook" for you.

Appetizers can be simple yet elegant and packed with flavor. They can be fun to make and even more fun to serve, because of the glowing response you receive as the cook. ~Tod Dimmick

Tod Dimmick first impressed me with his 20-Minute Meals Cookbook and now he has written a guide for 5-Minute Appetizers filled with everything from Time-Honored Classics to his secrets for recipes that travel well. His writing has appeared in many magazines and his weekly "Gourmet Cooking on a Budget" e-mail newsletter has over 75,000 subscribers.

The "Grilled Zucchini" recipe in this cookbook is a real find. Not only can you adapt the recipe to your own cooking method, you can prepare the recipe ahead of time before a party. The zucchini slices are tossed in seasonings, garlic, basil and olive oil. I love frying the zucchini in a large frying pan in the winter, even if the recipe does call for grilling. This is perhaps the most delicious way I've ever cooked Zucchini.

Part 1: Time-Honored Classics

1. Yes, You Can Do This at Home! - Sushi Platters, Warm Smoked Gouda with Crisp Apple, Figs with Goat's Milk Cheese and Diced Prosciutto.

2. Five-Minute Foundation - A discussion of key ingredients, seasonings and cooking methods.

3. Say Cheese! - Lists of favorites, beverages, samplers. Recipes include everything from cheese balls to melted Brie with Apple.

4. Your Friend Is A Dip! - Chickpea and Sun-Dried Tomato Dip, Onion Dip, Warm Cheddar-Bacon Dip.

5. Spread It Around - Creative use of chutney, mint spread, blue cheese and Greek Island Feta cheese. The Roasted Pepper Salmon Spread looks intriguing.

6. The Spread on Bread - Bruschetta Toppings, Appetizer Sandwiches and Canape Connections.

7. Fish Food: Salmon and Other Finny Appetizers - This chapter shows you how to serve Smoked Salmon, Sardines and Tuna.

8. It's Okay to Be a Shellfish Person - There is plenty to love here if you love Crab and Caviar. There are also recipes for Shrimp, Oysters and Scallops.

9. The Deli Is Not Just for Lunch: Meat-Based Appetizers - If you love Roast Beef, try the Roast Beef and Horseradish cream Bites or save lots of time by buying Ham and making a variety of Ham-Based starters.

Part 2: A Five-Minute World Tour - This section has recipes inspired by Southwest, Mediterranean, French, Indian, Italian and Asian cooking. Learn how to make your own Guacamole or experience the taste of Fromage Miele, Coconut Shrimp or Tandoori Chicken Bites.

Part 3: Vegetable-and Fruit-Focused Appetizers - Delicious ways to impress your Vegetarian friends. I can't wait to try the Sautéed Balsamic Pears.

Part 4: Practical Secrets - How to transport appetizers when your friends ask you to bring an appetizer. The Tropical Fruit Skewers are perfect to take to a party or picnic in the summer. I also loved his idea for a Salsa "Tasting Tray" with a variety of salsas and chips. Many of these ideas would also work for an at-home movie night.

The variety in this book is impressive. Whether you are looking for reliable favorites or you want to really impress your guests, this book has something for every cooking style. I also enjoyed the Gourmet Glossary, Hors D'oeuvre History, Favorite Food Websites and Savoir Starter Tips.

The highlight of all of Tod's books is his writing style and while boosting your confidence in the kitchen, he also adds a pinch of wit here and there with his chapter titles, entertains the reader with stories of cooking in the chapter introductions and gives you recipes you can add to your own repertoire of recipes.

~The Rebecca Review

The recipes may only take 5 minutes, but you will need to make a trip to the grocery store to buy the uncommon ingredients. I was very disappointed in this book and threw it in the trash.