| Hors D'Oeuvre: William Sonoma Collection |  | Authors: Brigit Legere Binns, Noel Barnhurst
Creator: Chuck Williams
Publisher: Free Press
Category: Book
List Price: $16.95
Buy New: $4.15
as of 5/22/2012 18:49 MYT details
You Save: $12.80 (76%)
New (53) from $4.15
Seller: Cromerj
Sales Rank: 43,713
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Pages: 120
Number Of Items: 1
Shipping Weight (lbs): 1.5
Dimensions (in): 9.3 x 8.6 x 0.7
ISBN: 0743224426
EAN: 9780743224420
ASIN: 0743224426
Publication Date: November 1, 2001
Availability: Usually ships in 1-2 business days
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Product Description
Eye-catching and irresistible, hors d'oeuvres never fail to entice, whether they're juicy skewered shrimp with spicy dipping sauce, Mediterranean olives dressed with fresh herbs and zesty citrus, or tender new potatoes topped with caviar and crème fraîche. Williams-Sonoma Collection Hors d'Oeuvre offers over 40 delicious recipes, including both classic favorites and fresh new ideas. In these pages, you'll find finger food designed to suit any occasion -- from a casual celebration with friends to a black-tie cocktail party. This vivid full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to every kitchen bookshelf. "Try any of these recipes and your guests will return for more."
Amazon.com Review
Williams-Sonoma, purveyor of choice gourmet products and kitchenware, has also created a collection of succinct yet comprehensive cookbooks. Part of the series, Hors d'Oeuvre offers 40 all-occasion recipes that reflect the company's signature good taste. Its impressively chosen tidbit range encompasses classics such as Deviled Eggs with Capers and New Potatoes with Caviar and Crème Fraîche, as well as simple bites like Tomato and Basil Bruscetta, and also includes sections on canapés and dips, such as the must-try Thai Guacamole. Wrapped and skewered mouthfuls are also represented with the tempting likes of Lamb and Artichoke Heart Spedini and Smoky Shrimp with Garlic-Parsley Mojo. Accompanied by color photos that show the hors d'oeuvres in all their glory, the completely doable recipes will appeal to a wide range of cooks. Throughout, sidebars (like "Deveining Shrimp") offer useful information on techniques and ingredients; a glossary and basics section are also helpful. Though small in size, the book provides an inclusive store of superior recipes and instruction. --Arthur Boehm
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