Martha Stewart's Hors d'Oeuvres: The Creation and Presentation of Fabulous Finger Foods [Paperback]

Martha Stewart (Author)

Book Description

Publication Date: May 30, 1992

Martha Stewart shares her ideas for delectable finger foods to serve at 13 different parties. Includes 150 original recipes, tips on sophisticated presentation, and nearly 200 glorious full-color photographs. 175 full-color photographs.

Editorial Reviews

Amazon.com Review

Martha Stewart's Hors d'Oeuvres is classic Martha--it's all about food, glorious food. Not just any food, either--it's about hors d'oeuvres. And you know how much Martha loves these tasty little nibbles. This book presents more than 150 recipes organized into 13 sample menus tailored to a wide variety of events. There's a Christmas cocktail party, with a Savory Wreath and Skewered Tortellini with Roasted Garlic Garnish; Seafood at the Beach featuring Goujonettes of Sole and Grilled Scallops with Chervil and Fennel; and Oriental Cocktails in the Parlor with Chinese Pearl Balls and Tea-Smoked Eggs. The recipes are garnished with plenty of advice--from useful tips on make-ahead dishes to the "I wish" advice like "it is difficult to ensure perfect service with fewer than four [servers] for 24 to 36 guests." The book is also useful for picking and choosing hors d'oeuvres for your own events. Even if you aren't planning a "grand and elegant" party for hundreds, you may well enjoy the recipe for Clams with Golden Caviar and Italian Parsley, Saucisson en Croûte, or Corn Muffins with Smoked Turkey. The book is, predictably, full of beautiful photographs--so whether you're really planning a "valentines and champagne" party for 50, an intimate tea party in the kitchen, or just indulging in a little gastronomy, Martha Stewart's Hors d'Oeuvres will please Marthaphiles and general readers alike. --C.B. Delaney

From the Inside Flap

Martha Stewart shares her ideas for delectable finger foods to serve at 13 different parties. Includes 150 original recipes, tips on sophisticated presentation, and nearly 200 glorious full-color photographs. 175 full-color photographs.

Product Details

• Paperback: 176 pages
• Publisher: Clarkson Potter (May 30, 1992)
• Language: English
• ISBN-10: 0517589508
• ISBN-13: 978-0517589502
• Product Dimensions: 8 x 0.4 x 10 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars  See all reviews (10 customer reviews)
• Amazon Best Sellers Rank: #704,646 in Books (See Top 100 in Books)
  • #47 in Books > Crafts, Hobbies & Home > Expert Advice > Martha Stewart

More About the Author

Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, homekeeping, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning daily syndicated television program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio; and provides a wealth of ideas and information on her website.

Customer Reviews

Most Helpful Customer Reviews

29 of 29 people found the following review helpful:

4.0 out of 5 stars Martha's hors d'oeuvres transform a staunch deviled-egger., March 22, 1998

By 

[e-mail] (Evanston, Illinois) - See all my reviews

This review is from: Martha Stewart's Hors d'Oeuvres (Hardcover)

I purchased this book because oftentimes my standard pigs-in-a-blanket or deviled eggs just won't do. A little frightened at first glance of this book, Martha being the domestic elitist and all and the cover depicting nothing less than perfection, one quick read-through convinced me that even I could handle creating something I still have a hard time spelling. The book divided by events, ranging from casual to formal, such as "Tea Party in the Library," "Outdoor Barbecue," "Seafood at the Beach" and "Grand and Elegant Party." My lifestyle isn't so "event" structured, with most of my gatherings relatively casual, so I wanted to make sure there were recipes available and adaptable to my kind of living. Early in the book, Martha lists some required equipment, which includes Japanese paring knives, a Chinese cleaver, a pain de mie pan (?), a porcelain coeur a la creme mold, crimping tools, paper frills, etc. Daunting as it was, I found that this equipment is not really required for her miniatures to be quite palatable. Martha is also keen on presentation, as you all well know, and much of the book focuses on displaying the beautifully prepared hors d'oeuvres on antique silver platters, Depression glass stands and black lacquer trays, with elaborate garnishes of fresh flowers, herbs, or themed bric-a-brac. For instance, an eighteenth century lacquered Chinaman accompanies her small slices of Sauteed Foie de Canard, served with a chive topping on a triangle of toasted pain de mie (hence the abovementioned pan). The presentation is wonderfully represented in the photographs, but remember, for those of you who consider paper plates adequate for exhibition, these are merely suggestions to assist you in your assemblage. All this fluffy stuff aside, I found the recipes to generally be easy and quite tasty. The only thing that makes them complicated is when Martha asks you to use special equipment to make fancy edges or special decorative touches. This, again, is not required, and if you take the recipe for what it is and remove all the bells and whistles, you'll find there are many options ranging from simple to elegant, all within the "normal" (non-Martha) person's skill level. For instance, Martha includes a classic recipe for Deviled Eggs, and on the same page a recipe for Hard-Boiled Quail Eggs with Seasoned Salt, and another for Pickled Quail Eggs. Other simple recipes include Skewered Tortellini, Asparagus Wrapped with Proscuitto, and Pesto Pasta, as well as guacamole and rib recipes. Recipes that I initially thought would be difficult surprised me at their relative ease -- Brie en Croute, Fresh Crabmeat Empanaditas, and Grilled Tiger Shrimp with Dill. I rate this book fairly high for it's good base of quality, customer-friendly recipes that I can actually make trouble-free. I ignored much of the frills and decoration guidance, but should you be partial to Martha's sometimes hard-to-find equipment and time-consuming presentation, you'll enjoy this book.

18 of 19 people found the following review helpful:

5.0 out of 5 stars Tastes as good as it reads!, January 18, 2000

By 

Robbin Annette Moore - See all my reviews

This review is from: Martha Stewart's Hors d'Oeuvres: The Creation and Presentation of Fabulous Finger Foods (Paperback)

This is a fabulous book. I received it as a Christmas gift when it was first published. I read and re-read the recipes, and was frankly overwhelmed. Not by the recipes, but the pictures. So, I fantasized about making the foods. I didn't venture to attempt the recipes for several months.

I attended a reception at the Schomburg Center in NYC, and as I ate the great foods, I had a sense of dejavu. I thought, "Oh my goodness, these are the Martha recipes." I quickly asked a member of the wait staff for more info on the horsdouvres, and sure enough, they came from this book. After that, I went to the kitchen, and began cooking.

These are some of the most reliable recipes you will ever have. The instructions are perfect, and you too can create these marvelous dishes. To quote you know who, "It's a good thing."

P.S. I loaned my book out, and never got it back. I am ordering a new one from Amazon.com.

2 of 2 people found the following review helpful:

5.0 out of 5 stars I loved the WHOLE book, March 15, 1998

By A Customer

This review is from: Martha Stewart's Hors d'Oeuvres: The Creation and Presentation of Fabulous Finger Foods (Paperback)

Martha's books are not just pretty books. And this one is my favorite. I feel like Martha is right by my side everytime I open the book. Filled with info that I needed from the beginning on supplies , planning, and of course, the recipes. I still buy Martha's books because the pictures are so beautiful, but I USE this book. I COOK from this book. Try making The Breakfast Buffet for your family . You'll see what I'm talking about.