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Party Appetizers: Small Bites, Big Flavors Hardcover – October 14, 2004


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Product Details

  • Hardcover: 96 pages
  • Publisher: Chronicle Books (October 14, 2004)
  • Language: English
  • ISBN-10: 0811842924
  • ISBN-13: 978-0811842921
  • Product Dimensions: 7.1 x 8.1 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,331,452 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

From "Warm Finger Foods" to "Something Sweet," Ritchie, the host of Food Network’s Ultimate Kitchens, makes harmonizing a diversity of small dishes seem like small potatoes. With sumptuous photos by Chronicle regular Victoria Pearson, Ritchie offers nearly 50 recipes and multiple ways of combining them into luscious platters, as well as advice for keeping it all together: e.g., "you are the most important guest, so treat yourself like one and don’t demand more than you can give." Texas Caviar includes black-eyed peas and apple cider vinegar; Mystery Tidbits and Hasty Hots contain olives, mayo and 12 slices of white bread. Some hosts will happily attempt the Goat Cheese with Cumin and Mint, others the Filet Mignon with Horseradish Cream, and still others will do both, along with Crostini with Roasted Eggplant, Red Pepper and Mozzarella, and end with Chocolate-Hazelnut Truffles. With a little planning ahead, Ritchie’s enticing descriptions, enthusiasm and clear directions will have readers out of the kitchen and in a terrific conversation at their own humming party.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Tori Ritchie is a San Francisco based food writer, cooking teacher, and host of Food Network's Ultimate Kitchens . She is the former food and wine editor for San Francisco magazine and the author of several cookbooks. Her articles have appeared in Bon Appetit and the San Francisco Chronicle among other publications.

Victoria Pearson is a Los Angeles based photographer. Her photographs have appeared in several books including Sangria (0-8118-4290-8), Party Appetizers (0-8118-4292-4), and The Cheese Course (0-8118-2541-8).

More About the Author

Tori Ritchie was born, raised, and still lives in San Francisco, where she's been writing about food and teaching cooking for over 20 years. She hosted "The Five-Minute Cooking School" on CBS The Early Show and before that, traveled the country filming "Ultimate Kitchens" for Food Network. She teaches cooking and food media at the San Francisco Cooking School, teaches food writing at Stanford Continuing Studies, and volunteers for Food Runners. You can connect with Tori on Twitter @tuesdayrecipe or on Facebook. Read more at www.tuesdayrecipe.com.

Customer Reviews

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Most Helpful Customer Reviews

4 of 6 people found the following review helpful By readsalot on March 1, 2008
Format: Hardcover Verified Purchase
even if you HATE to make food for parties, get this book. The ideas are original, the results GREAT, and really, really, anyone can make this food.
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2 of 3 people found the following review helpful By heist movie afficionado on December 3, 2010
Format: Hardcover
I checked this book out from the library- and made several recipes for my 40th birthday. The nuts recipes are outstanding-- easy chocolate truffles, and the lemon pesto was amazing (and easy!)

She also gives lots of great party tips about how to plan foods (combinations of hot and cold appetizers, different colors and textures, etc.)-- and offers lots of cook-ahead foods so you aren't frantically cooking at the last minute.

I don't own too many cookbooks (only about 20)- but this is one I'm considering buying.
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By Carol Kossler on December 6, 2012
Format: Hardcover Verified Purchase
I was so happy to find someone had this book. We saw it at friend's house, and I wanted to purchase it for a gift. Arrived quickly and I know will make someone happy this holiday season.
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1 of 2 people found the following review helpful By Amazon Customer on April 9, 2011
Format: Hardcover Verified Purchase
We have tried several recipes from this book and they are all classy, taste delicious and not that difficult to do. You can be proud to serve these to your guests! I highly recommend this book.
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