Martha Stewart's Hors d'Oeuvres Handbook (Hardcover)

by Martha Stewart (Author) "Vegetables and fruits that have been carefully hollowed out can be used to hold a wide variety of sweet and savory fillings..." (more)
Key Phrases: simple crostini, frying thermometer registers, wasabi caviar, Cherry Tomato Cups, Middle Eastern, Scallion-Soy Dipping Sauce (more...)

Editorial Reviews

Amazon.com Review
With Martha Stewart's Hors d'Oeuvres Handbook, Stewart, along with Martha Stewart Living food editor Susan Spungen and photographer Dana Gallagher, has created not just a handbook but a dream book. The first 225 pages consist entirely of beautifully photographed, exquisite nibbles, tastes, and bites--and the following 270 pages give you the recipes and instructions to re-create them at home. Pink and orange ribbons bound into the book allow you to easily mark photos and recipes. Only Martha and her staff would come up with something so beautiful and practical.

You can browse the photos for inspiration, or dive right into one of the chapters, all organized by presentation, such as "Layered and Stacked"; "Wrapped, Rolled, Filled, Folded and Stuffed"; "Skewered and Threaded"; "Bites and Pieces"; and "Sips and Drinks," just to name a few. Having a few friends over for cocktails before the show? How about Crispy Asparagus Straws, a delicious combo of asparagus wrapped in prosciutto and phyllo and sprinkled with Parmesan? The sophisticated flavors belie the ease of preparation. Have a little more time to prepare? The Jicama and Green Papaya Summer Rolls with Peanut Dipping Sauce are tasty and beautiful.

As gorgeous as this cookbook is, don't dismiss it as coffee-table cooking--several helpful photos show technique as well as finished product, and Martha's tips and notes are sprinkled throughout the text. For example, a lengthy sidebar on purchasing and preparing shrimp shares how to buy shrimp (the high quality of flash-frozen shrimp these days makes it perfectly acceptable), how to cook it (use kosher salt in your cooking water), and how best to peel and devein the little treasures. Similarly, reading the note on preparing phyllo will encourage even a novice cook to try her hand at Phyllo Triangles with Feta and Spinach or Curried Walnut Chicken. If you're planning a party and need fabulous finger food, you needn't look any further than Martha Stewart's Hors d'Oeuvres Handbook. --Rebecca A. Staffel

From Publishers Weekly
In her second book on the subject (after Martha Stewart's Hors d'Oeuvres: The Creation & Presentation of Fabulous Finger Food, 1984), Stewart seems to have enjoyed the collaboration. This is a wonderfully produced compendium, with exhaustively detailed recipes to suit a wide range of palates, budgets and culinary skills (though not intended for neophyte cooks). Following the introduction are more than 300 color photographs (not seen by PW), cross-referenced to the recipes in the book's second half. The first chapter, "Building Blocks for the Best Hors d'Oeuvres," includes Stewart's typically painstaking instructions for making such foundations as Pattypan Squash Cups, Miniature Flour Tortillas and Green Tea Crepes. The next five chapters are organized by type: "Layered and Stacked" offers pizza variations and imaginative terrines; "Skewered and Threaded" has Moroccan Salmon Skewers and Figs in a Blanket; "Bites and Pieces" features Classic Crab Cakes and a section on marinated olives. "Classics" contains previously published recipes, including Phyllo Triangles with Wild Mushrooms. Throughout, helpful sidebars discuss such topics as dumpling wrappers (paper-thin sheets of dough); selecting, preparing and serving oysters; or the best hors d'oeuvres to bring to a potluck party. Advice on party planning, menus, lists of suppliers and an index top off this well-stuffed volume.
Copyright 1999 Reed Business Information, Inc.

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Product Details

• Hardcover: 496 pages
• Publisher: Clarkson Potter; 1 edition (March 30, 1999)
• Language: English
• ISBN-10: 0609603108
• ISBN-13: 978-0609603109
• Product Dimensions: 9.2 x 7.5 x 1.6 inches
• Shipping Weight: 3 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars See all reviews (80 customer reviews)
• Amazon.com Sales Rank: #14,972 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

61 of 62 people found the following review helpful:

5.0 out of 5 stars Beautifully Presented with Easy-to-Follow Directions, January 2, 2001

By	njbookworm (New Jersey) - See all my reviews

This is the ultimate Hors D'Oeuvres handbook -- the best I've ever come across.

In this massive tome, Martha covers all types of hors d'oevres. In addition to easy-to-follow instructions, every "finished product" is beautifully photographed and labled. All you have to do is flip through the photograph section at the beginning of the book, select the hors d'oevres you would like to make, mark it with one of the attached silk book holders, and flip to the recipe in the back of the book.

Here are a few notes:

1.) Included in the back of the book is a good index (This is helpful if you want to search for a specific main ingredient -- like if you have 10 lbs. of asparagus you need to use up.) and a resource guide (This is great for those who don't have a gourmet supermarket within driving distance. Almost all ingredients and tools can be ordered either via the internet, by phone, or mail.).

2.) As is typical with Martha's books, the recipes are high on presentation and low on portability. These delicacies are best suited to an at-home cocktail party, as most of the items to not travel well due to their sometimes elaborate construction.

3.) A nice feature is the classic recipes section featuring party favorites such as stuffed mushrooms. (These recpies are great, as my guests are not always in the mood for nori or endive.)

4.) While I appreciate the design choice to put all of the photos at the beginning of the book, I would have preferred the pictures be featured with each recipe. Expect to flip back and forth a bunch of times.

Functional Note:

You'll need bookweights or a cookbook stand to hold this open, as the pages are packed pretty tightly.

Bon appetit!

36 of 36 people found the following review helpful:

5.0 out of 5 stars Martha Stewart's Hors D'oeuvres handbook, May 17, 2000

By A Customer

I have used this book several times, made me want to have a party to try out these wonderful recipes. Full-color photos which show you what the food is supposed to look like; and well labeled -- telling you what page the recipe is on. Such creative ideas for snacks and treats, "why didn't I think of that?". Recipes are well detailed, easy to follow, good print (making it easy to read) with special notes on pages telling you where to get "hard to find items" and techniques explained. I think this book is not necessarily for beginners, but, those who love to cook and love to take time and pride in their cooking. Everytime I have made something from this cook book I get "waves of praise". The back of the book has "the Guide" which gives additional information from planning a party to taking Horsd'Oeuvre to a party. Equipment and ingredients are explained, as well as, a source list. I recommend this book to anyone, again, who loves to cook. It is right up there with the other Martha Stewart cookbooks, great!

28 of 30 people found the following review helpful:

2.0 out of 5 stars Fussy and time consuming, September 23, 1999

By A Customer

Although this book is beautiful and packed with recipes, each one requires more time and careful composition than most of us have before a party. Typical Martha! I suppose if I were bringing one hors d'oeuvre to a party I could carefully put together one of these creations, but when I entertain I'm also doing the dinner and dessert and usually I put out several hors d'oeuvres. You might as well get this book from the library and peruse it for the few recipes you might make -- it certainly won't become a frequent reference unless you have a kitchen staff.