Hors D'oeuvres [Hardcover]

Gillian Duffy (Author), Melanie Acevedo (Author)

Book Description

Publication Date: October 21, 1998

Gillian Duffy presents an array of hors d''oeuvres to take us through the year. All the recipes are easy enough to be prepared in anyone''s home kitchen.'

Editorial Reviews

Amazon.com Review

Ever find yourself slapping your forehead moments before guests are due to arrive? You've worked up a fantastic entrée. The dessert will be a glorious success. Dinner, then, is assured. But you have forgotten how to start, and there's only time left to slap some crackers on a plate and dig around in the back of the refrigerator for old remnants of various soft cheeses of dubious parentage.

Gillian Duffy to the rescue. The culinary editor for New York magazine has called a number of New York caterers to task, and has reached down into her own recipe file to come up with a slim volume dedicated to hors d'oeuvres.

Duffy divides Hors d'Oeuvres into winter and summer sections, but what the rhyme or reason might be is elusive. Basil in winter recipes is hardly fresh and seasonal, as she suggests. Why spicy Indian fish cakes say summer and chicken guacamole clucks winter is anyone's guess. But this weak-kneed organizing principle is hardly a detriment to the valuable information and ideas in the book.

While the notion of hors d'oeuvres screams out fussy details and tons of picky, annoying tasks all piled on at the very last minute, don't shy away. Duffy is an ace hand-holder and is to be commended for avoiding all such busy work. Her selections, for the most part, are streamlined. The biggest job in this book would appear to be roasting eggplants for baba ghanoush, and that should done well ahead of time anyway to let the flavors meld.

If you are planning a gathering of any kind, start with Gillian Duffy's Hors d'Oeuvres, then work up to the rest of the meal. It will be a challenge to overtake at the dinner table many of the flavors you have set out among the cocktails. And the leftovers will serve you far better than little refrigerated packets of mysterious soft cheeses. --Schuyler Ingle

From Library Journal

It can be difficult to come up with new ideas for hors d'oeuvres, and any cook who entertains even infrequently will welcome this collection of mostly easy, elegant recipes. Duffy is the culinary editor of New York magazine, and many of these come from the chefs and caterers featured in her articles. There are a few standards like hummus and guacamole, but most of the recipes are both imaginative and relatively uncomplicated. Recommended for any collection where entertaining books are popular.
Copyright 1998 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 144 pages
• Publisher: William Morrow Cookbooks; 1 edition (October 21, 1998)
• Language: English
• ISBN-10: 0688147216
• ISBN-13: 978-0688147211
• Product Dimensions: 9.5 x 8.5 x 0.6 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 3.9 out of 5 stars  See all reviews (10 customer reviews)
• Amazon Best Sellers Rank: #1,170,751 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

12 of 12 people found the following review helpful:

5.0 out of 5 stars First Try; Three out of Three rates a score of 10!, August 30, 1999

By A Customer

This review is from: Hors D'oeuvres (Hardcover)

I tried the 1)Raclette Crisps with Pecans, and Basil, 2)Seville Olives, and 3)Spicy Potato-Samosa Wontons. The success with all three were the spices used. They make each one of these hors d'oeuvres special. Can't wait to try some of the other recipes.

6 of 6 people found the following review helpful:

5.0 out of 5 stars This book is HUGE!, January 4, 2003

By A Customer

This review is from: Hors D'oeuvres (Hardcover)

i've tried many hors d'oeuvre cookbooks and this is by far the best. every item i have tried has been fantastic. four of my friends have bought this book after having eaten several different morsels created from this book. it's a great mix of cultural tastes too -- a variety of italian, spanish, french, etc. my only wish is that gillian duffy would create more cookbooks!

6 of 7 people found the following review helpful:

5.0 out of 5 stars A wonderful addition to the kitchen,, January 3, 1999

By A Customer

This review is from: Hors D'oeuvres (Hardcover)

Entertaining is so much easier when one knows exactly what one is going to prepare. Gillian's book helped me plan in the simplest way, by showing the food with beautiful photographs, and easy to read recipies. I have tried several recipies and they turned out exactly how they should, and tasted delicious. It was exciting and rewarding to get compliments from my guests.