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50 Great Appetizers
Format: HardcoverChange
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3 of 3 people found the following review helpful
Format: Hardcover
Hard to believe that such s small slim volume (111 pages) could hold so very many temptations and gorgeous gotta'-try-this photos. But, it surely does. So believe I'll copy the Juli5 of blog/movie fame who tried to make all of Julia Childs' cookbook recipes in a year, and work my way through this compendium of savory suggestions.

One of the many things to admire about this book is that not only is it brimming with the best of small bites but it also includes recipes that do double duty - as appetizers or as a main course. For instance, the Lamb Fritters with Curry Sauce (p. 91). Ah, we added a green salad and enjoyed these con much gusto for supper. The fritters can be shaped and refrigerated for up to 3 hours should that be more convenient.

Another first-rate at home meal is the Tea-Smoked Chicken Wings (p. 34) paired with the Orange Broccoli Salad (p. 100). Need we say that not only are Johns's recipes palate pleasers but also very easy on the eyes, such as the Prosciuto-Wrapped Asparagus (p. 72) It looks gift wrapped - who wouldn't appreciate this present? Plus, it's so easy to do that we chose two other appetizers, put the three together and relished a very festive, fun dinner.

Johns thoughtfully includes a page for Equivalents, and a Sources page that lists useful stores. (We're in love with Italian food importer Manicaretti, which may be found online).

50 Great Appetizers is a delicious indispensable!

- Gail Cooke
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3 of 3 people found the following review helpful
on November 22, 2008
Format: Hardcover
"50 Great Appetizers" by Pamela Sheldon Johns

A visually tantalizing selection of appetizers ranging from the familiar classics such as Bruschetta, to the more exotic; but equally delicious b'stilla. Included in this little gem are helpful suggestions for party planning, presentation, food safety, and themes.

From Italian to Farmers Market, a 50's party to an Island Party the ideas span the imagination of what appetizers can be. I like early on in the book the author stresses "Don't feel bound by the exact ingredients you see in the recipes that follow." Spoken like a true chef, in fact she is one. Through out the book the author makes suggestions for substitutes or alternatives for certain ingredients that may be hard to get in some areas or during certain seasons. "50 Great Appetizers" is a wonderful addition to anyone's kitchen or cookbook collection, I know it was to mine.
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