Customer Reviews

Hors D'oeuvres

5 star:		(7)
4 star:		(0)
3 star:		(0)
2 star:		(1)
1 star:		(2)

 

 

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.

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!

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.

Great holiday and housewarming gift. We have found this to be a user friendly book with easy to follow receipes. Our parties are so much better with the food that comes from Gillian's fantastic collection of receipes. We cannot wait for Ms. Duffy's next book.

Most of the recipes not at all simple, as claimed in the subtitle. I know hors d'oeuvres are frequently finiky and labor-intensive, but I wanted to believe the claim of simplicity made on the cover. It ain't so. Just made the recipe for "Anchoiade Dip With Crudites" which winds up the consistency of a vinaigrette. I suppose you could use it as a dip, if you want it dripped all over the carpet. It's a good dressing but to present it as a dip is silly. Also, this particular recipe is careless. It calls for "2 ounces (2 tins) anchovy fillets..." The tins of anchovies I buy are 2 ounces net. Doubling (or not) an ingredient in a small recipe is not trivial, especially if it's anchovies. The recipe for "Cumin-Spiced Carrots" was a disappointment, too. The flavors involved didn't seem to amount to much. My reaction is this is another pot-boiler compendium of other peoples' recipes, untested by the editor.

A wonderful reference piece that has made entertaining so simple yet elegant. If you want to impress friends with a wide range of hors d'oeuvers and fabulous drinks, this book succeeds in helping you accomplish this goal. I have used it as a house warming gift and for those special friends who have all given it positive feedback.

I had checked this book out from the library to make some appetizers for a graduation party and everything I made was delicious and easy! It was such a great book filled with appetizer recipes I had to have it so I did end up buying it. You will not be disappointed with this book.

So I have a large cookbook collection. This is one of my 2 favorites. The other being The New Soy Cookbook by Lorna Sass. Every recipe in this book has turned out to be wonderful. When I prepare these recipes for parties, people rave. One of my main interest is gourmet cooking. These are not everyday standard party recipes but are really for those who prefer something sophisticated, delicious and exquisite.

I am disappointed with this book. About 3/4 of the recipes are for sea food which is expensive when feeding a large party. I would highly recommend Hors D'oeuvres Revised (Hardcover)
by Victoria Blashford-Snell, Eric Treuille. The book has not only savory recipes but also sweet and has do-ahead tips.

I found this book boring and bland. The recipes are not 'new' and fresh. And they lack strong or tangy or interesting tastes. Very mediocre