Make any party or meal a special celebration with a selection of easily prepared, colorful, delicious hors d'oeuvres or appetizers. Dazzle your guests with Mozzarella and Tomato Crostini. Sesame Shrimp. Guacamole. Endive Boats with Smoked Salmon. Chinese Spareribs. Mini Pizzas with Spicy Meat Topping. Tandoori-Style Chicken. The array of possibilities is a festive as it is tempting. Filled with kitchen-tested recipes from popular French food experts the Scotto Sisters - each recipe shown in a glorious full-color photograph - this beautiful, practical book makes it easier than ever to select and prepare hors d'oeuvres and appetizers for any occasion. All the basics are covered, from choosing basic tools to preparing the doughs, pastries and breads that are part of so many of these dishes. And an illustrated glossary provides you with a quick, convenient reference to essential terms. Hors d'Oeuvres & Appetizers is part of the Williams-Sonoma Kitchen Library, an all-new series of books written by outstanding international food authorities and created under the general editorship of Chuck Williams, founder of Williams-Sonoma, America's leading cookware stores and catalog. Each volume of the series concentrates on a single main ingredient or kind of food, and is expressly designed for practical, everyday use in the home kitchen.
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Book Description
Editorial Reviews
From Publishers Weekly
This elegantly photographed volume is edited by cookware-emporium and catalogue czar Williams, of Williams-Sonoma fame, with recipes by sisters Marianne Comolli, Elisabeth Scotto and Michele Carles ( France the Beautiful Cookbook ). They have exercised obvious restraint in keeping the recipes from becoming too equipment-dependent, though a nicely photographed spread of cookware and appliances tastefully promotes Williams-Sonoma products. Many of the recipes are quite formal, from a terrine of Mediterranean mixed vegetables to new potatoes with tapenade to fish tartare, though more casual offerings also put in an appearance--mini pizzas with spicy meat topping and sesame shrimp. The book is apparently meant to be marketed to the international English-speaking community; the recipes include both U.S.- and U.K.-standard measurements and accommodate national language differences, such as by parenthetically placing ``aubergines'' next to eggplants and ``courgettes'' next to zucchini. Yet while catering to the international market makes good business sense, this format can be confusing--especially when certain items seem to fall through the cracks of precise translation. For example, the recipe for mini pizzas with mozzarella doesn't specify what type of black olives to use (though the accompanying photography suggests the pungent kalamata or nicoise versus the common, canned California black), and the blue cheese tartlets recipe calls for ``the robust flavor'' of spinach or Swiss chard (both mildly flavored greens) to balance ``the tang of blue cheese.''
Copyright 1992 Cahners Business Information, Inc.
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3 of 4 people found the following review helpful:
5.0 out of 5 stars
Fabulous,
By A Customer
This review is from: Hors D'Oeuvres & Appetizers (Williams-Sonoma Kitchen Library) (Hardcover)
This is one of the best books in my collection. I've made several items and none have let me down. Great cheese puffs, meatballs, and the mini-pizzas are always a big hit. Clear, easy to follow directions. The recipe pictured on the cover (can't recall the name right now) is my favorite from the book.This is one of 4 books from WS that we own, and they've all been great.
4.0 out of 5 stars
Hors d'Oeuvres and Appetizers,
Amazon Verified Purchase(What's this?)
This review is from: Hors D'Oeuvres & Appetizers (Williams-Sonoma Kitchen Library) (Hardcover)
This is a very attractive and useful book for making appetizers. However, I did find an error (probably a typo) in the instructions for cutting size of the filo dough.
1 of 3 people found the following review helpful:
5.0 out of 5 stars
Fabulous,
By "dsteves" (San Francisco, CA United States) - See all my reviews
This review is from: Hors D'Oeuvres & Appetizers (Williams-Sonoma Kitchen Library) (Hardcover)
This is one of the best books in my collection. I've made several items and none have let me down. Great cheese puffs, meatballs, and the mini-pizzas are always a big hit. Clear, easy to follow directions. The recipe pictured on the cover (can't recall the name right now) is my favorite from the book.This is one of 4 books from WS that we own, and they've all been great.
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