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James Beard's Hors D'oeuvre & Canapes (James Beard Library of Great American Cooking) Hardcover – October 17, 1999

by James Beard (Author), Karl Stuecklen (Illustrator), Julia Child (Introduction),
3.9 out of 5 stars 18 customer reviews
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Product Details

  • Hardcover: 192 pages
  • Publisher: Running Press; Revised edition (October 17, 1999)
  • Language: English
  • ISBN-10: 076240664X
  • ISBN-13: 978-0762406647
  • Product Dimensions: 9.3 x 6.4 x 0.8 inches
  • Shipping Weight: 1.1 pounds
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #869,490 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

4.0 out of 5 starsClassic cocktail party cookbook
By Amazon_Customer TOP 500 REVIEWER on July 1, 2015
Format: Kindle Edition
The Horsd'oeuvre and Canapés cookbook by James Beard is a classic cookbook filled with old-fashioned, timeless recipes. Many of the recipes and techniques reflect the tastes of yesteryear while standing the test of time. I would recommend exercising caution, as the USDA has recommended not using raw meat or raw eggs in recipes. There are some recipes in this cookbook that use both ingredients raw. On a positive note you will find many tasty recipes that will delight your guests.

Chapters you will find in this cookbook include:

The Key To the Cocktail Party
Cold Horsd'oeuvre for Cocktail Parties
Canapés
Cocktail Sandwiches
Hot Horsd'oeuvre for Cocktail Parties
Accessories
Horsd'oeuvre As a First Course at Luncheon or Dinner
Stocking the Larder

Some recipes that piqued my interest include:

Allumettes of Chicken and Ham
Cucumber Open Face (Sliced bread spread with sweet butter and topped with sliced cucumbers, onion and beets then topped chopped egg white)
Potato Chips (a recipe to make homemade potato chips)
Aunt Lizzie's Bacon Tart
Hamburger Balls
Cheese Puffs
Cocktail Crepes

You will also find a good selection of drink recipes.Read more ›
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2.0 out of 5 stars4* book that just needs a modern touch to bring it into the 21st century
By Chef PW on May 26, 2015
Format: Kindle Edition
This is a republication of a classic James Beard cookbook but it doesn't feel like much effort was made to update the format. Lists of ingredients and amounts are still often in sentence format which makes them difficult to use and the layout of pages makes it hard to find the recipe you are looking for. So much could be done to make this book feel more modern while maintaining the integrity of the work and its content. Unfortunately, the publisher didn't seem to think it necessary.
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5.0 out of 5 starsA must read for both the culinary historian and contemporary home cook!
By BehaviorQueen on May 7, 2015
Format: Kindle Edition
Reading James Beard Hors d’Oeuvre and Canapés book was an experience of going back into the recent past of gracious entertaining. Beard thoughtfully keeps the focus on the pleasure he can bring to his guests while the hosts are able to interact and socialize at the same time. He gives recipes which are simple and delicious to make, many of which can be made ahead. Although some of his ideas are deceptively simple, he includes items that you can stock in your pantry so that you can quickly put delicious nibbles out for unexpected guests. Reading between the lines, you hear James Beard’s voice and can only wish that you were among those he counted as friends. This is a must read for any student of culinary history as well as those who want to entertain in an elegant and delicious manner. I would like to thank Netgalley.com for giving me the opportunity to review this book.
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5.0 out of 5 starsPlan your next party right here!
By Cat Who Fan on December 28, 2001
Format: Hardcover
Presented here are classic ways to impress your guests at the next cocktail party! Recipes are simple to follow, tasty, and a great deal of fun. Certainly there are some recipes that perhaps won't appeal much to hosts today...I find beef tongue and the many ways suggested by Beard to serve it not very appealing. But maybe that's just a matter of taste! The canapes are great! The suggested spreads are great for variety sake. From an historical perspective it is interesting to read what was popular and this book certainly gives us insight into things popular in the 1940s. An especially interesting note here with respect to changes in time, in Beard's discussion of the Key to the Cocktail Party, Chapter 1, he suggests that the host/hostess have "plenty of cigarettes, and not only your brand." I find this comment quite revealing and interesting.
This is a great book for all those interested in creating a fun, entertaining and tasty cocktail party.
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4.0 out of 5 starsAny Foodie would find this a treasure of some very great recipes and "conversation" with James Beard
By barblibrarian on May 31, 2015
Format: Kindle Edition
I am going to have to fall somewhere between the prior two reviews. I find this work truly fabulous for the recipes and the insight to the time and man of James Beard. I can understand the desire, however, to see this updated into a more modern format. But, there is also a tremendous value in reissuing the book as written originally. I absolutely love some of the very fundamental recipes - puff pastry, brioche, etc. And, it is fun to see some unusual ingredients like tongue. I obtained an ebook copy for me to read and review, but I want a hardcover copy for my own kitchen!
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5.0 out of 5 starscant beat James Beard!!
By Rumeur on May 5, 2015
Format: Hardcover
I wish in my lifetime that I would've had the chance to not only eat the foods James Beard made, but to also have met him in person

In reading this updated version there are forwards by Julia Child & other famous chefs who did get to know him & they describe a very large man both in stature, girth & personality. Guess some would say "larger than life" type. This is why I'd have loved to meet him

The book tells how to have a good cocktail party, do's & don'ts, & also of course----recipes!!

It talks about the differences of canapés vs hors d'ouvre ( yes the correct spelling leaves out the "s" & he was intelligent enough to adhere to that & be one of the rare ones to know the correct spelling ). These 2 items are not to be THE MEAL but to get the guests gastronomic juices excited for more complimenting tastes which the meal would bring to the table later. No more than 2 mixed drinks, regular liquor & to also include non alcoholic drink at a cocktail party since not everybody can drink or wants to drink liquor

The remainder of this book starts off with some simple mixed drink recipes, going into recipes for different types of hors d'ouvre, & then onto canapés with a nice aperitif

I'll admit, when it comes to James Beard, not only did he stay true to American foods although he traveled extensively & learned a great many dishes , but I'm a Beard "groupie".Read more ›
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Most Recent Customer Reviews

5.0 out of 5 starsWonderful recipies using everyday items on pantry shelves

Wonderful recipies using everyday items on pantry shelves. James Beard also give his reasoning behind combinations so when you feel especially adventureous you can create something... Read more

Published 1 month ago by sirtrude
2.0 out of 5 starsInteresting, but not useful

Interesting from a historical perspective, but the recipes were very old-fashioned, did not sound very appetizing, and we're not anything I would serve a guest. Read more

Published 1 month ago by Amazon Customer
5.0 out of 5 starsJames Beard is always exceptional.

It's James Beard. That means you'll get a mix of delicious recipes ranging from the usual suspects to the more exotic. Read more

Published 1 month ago by CTinCT
5.0 out of 5 starsGreat book

Great

Published 1 month ago by verizon
5.0 out of 5 starsFive Stars

e book

Published 2 months ago by Amazon Customer
4.0 out of 5 starsFour Stars

Good addition to any cookbook library

Published 2 months ago by Ruth Easley
1.0 out of 5 starsand not very interesting I found it a waste of

Old, and not very interesting I found it a waste of money

Published 2 months ago by Gail4ta
5.0 out of 5 starsFive Stars

A great look at food trends from a past era.

Published 3 months ago by Ronald Meyer
5.0 out of 5 starsWorth having.

James Beard was an iconic chef and this is a great book. Much of these are from a different time and style of eating, but many should be reintegrated into our lives.

Published 12 months ago by Logical thinker

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