Williams-Sonoma, purveyor of choice gourmet products and kitchenware, has also created a collection of succinct yet comprehensive cookbooks. Part of the series, Hors d'Oeuvre
offers 40 all-occasion recipes that reflect the company's signature good taste. Its impressively chosen tidbit range encompasses classics such as Deviled Eggs with Capers and New Potatoes with Caviar and Crème Fraîche, as well as simple bites like Tomato and Basil Bruscetta, and also includes sections on canapés and dips, such as the must-try Thai Guacamole. Wrapped and skewered mouthfuls are also represented with the tempting likes of Lamb and Artichoke Heart Spedini and Smoky Shrimp with Garlic-Parsley Mojo.
Accompanied by color photos that show the hors d'oeuvres in all their glory, the completely doable recipes will appeal to a wide range of cooks. Throughout, sidebars (like "Deveining Shrimp") offer useful information on techniques and ingredients; a glossary and basics section are also helpful. Though small in size, the book provides an inclusive store of superior recipes and instruction. --Arthur Boehm
About the Author
Brigit L. Binns
is a food writer and recipe consultant based in southern California. She is the author of Polenta, Cowboy Cocktails,
and Jody Maroni's Sausage Kingdom Cookbook
as well as a contributor to the Patina and Röckenwagner restaurant cookbooks and the Williams-Sonoma Kitchen Library and Casual Cuisines of the World series. A graduate of England's Tante Marie cooking school, she lived in Europe for 10 years, where she owned a catering business.