Hors D'Oeuvre: William Sonoma Collection [Hardcover]

Brigit Legere Binns (Author), Noel Barnhurst (Author), Chuck Williams (Editor)

Book Description

Publication Date: November 1, 2001

Eye-catching and irresistible, hors d'oeuvres never fail to entice, whether they're juicy skewered shrimp with spicy dipping sauce, Mediterranean olives dressed with fresh herbs and zesty citrus, or tender new potatoes topped with caviar and crème fraîche.

Williams-Sonoma Collection Hors d'Oeuvre offers over 40 delicious recipes, including both classic favorites and fresh new ideas. In these pages, you'll find finger food designed to suit any occasion -- from a casual celebration with friends to a black-tie cocktail party. This vivid full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to every kitchen bookshelf.

"Try any of these recipes and your guests will return for more."

Editorial Reviews

Amazon.com Review

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.

Product Details

• Hardcover: 120 pages
• Publisher: Free Press (November 1, 2001)
• Language: English
• ISBN-10: 0743224426
• ISBN-13: 978-0743224420
• Product Dimensions: 9.3 x 8.6 x 0.7 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #70,455 in Books (See Top 100 in Books)
  • #22 in Books > Cookbooks, Food & Wine > Meals > Appetizers

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars A Discovery!, January 31, 2011

By 

susan jay, author of The House of Yes - See all my reviews

This review is from: Hors D'Oeuvre: William Sonoma Collection (Hardcover)

These recipes possess all the innovation that keeps Williams and Sonoma not only a thriving business, but a virtual "current events" of the food world. Who else would've thought up something as crazy and wonderful as tuna tartar on potato chips? Or resurrected that old chestnut of using pureed anchovies in a salad dressing, knowing that the fishy taste always becomes obscured, while the fish's salty tang brings out the best in the rest of the herbs? I had never owned a cookbook by this operation before, but I have often copied or cut out recipes published by the gourmets of this company (whom I've come to think of as trusted friends) in their catalogue.

I have never been able to fathom the generosity and courage it has taken for these people to freely give away great recipes in every mail order issue and believe - rightly - that customers will buy products and reward their efforts. I am glad to be an example of the kind of consumer they aimed for. The recipes in this book are worth the effort and extremely tasty! The many photos tempt the reader to try new flavors and ways of preparing food. I am so excited to find that there are so many cookbooks out in publication so that I and my family can acquire and give them to one another for many years to come.

11 of 15 people found the following review helpful:

5.0 out of 5 stars great cookbook for entertaining, October 29, 2009

By 

Linda S. Reiff (Indiana) - See all my reviews
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Amazon Verified Purchase

This review is from: Hors D'Oeuvre: William Sonoma Collection (Hardcover)

This book has lots of good recipes for appetizers that can be used for entertaining...which I love to do...
Most ingredients are easily available, and finished product is pretty, as well as appetizing!

2 of 2 people found the following review helpful:

5.0 out of 5 stars Highly Recommend, April 26, 2011

By 

Amber Anastasi "A. Anastasi" (Cincinnati, Ohio) - See all my reviews
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Amazon Verified Purchase

This review is from: Hors D'Oeuvre: William Sonoma Collection (Hardcover)

Loved this book. Great pictures. Love the side captions. Wiliam Sonoma does it right with these books. I own the entire collection and plan on having them for a very long time. Hopefully one day will be able to say I made every recipe in the book which seems possible. Some people my not like the limited number of recipes but I feel this is a great example of quality over quantity. Somebody really put some love in this book and it shows. Everything I have made so far has been great. Once you buy one you will want them all.