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Hors D'Oeuvre (Williams-Sonoma Collection)by Brigit Legere Binns anc Chuck Williams
Synopses & Reviews
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 crand#232;me fraand#238;che.andlt;BRandgt;andlt;BRandgt;Williams-Sonoma Collection andlt;iandgt;Hors d'Oeuvreandlt;/iandgt; 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 occasionand#8212;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.andlt;BRandgt; andlt;BRandgt;andlt;iandgt;"Try any of these recipes and your guests will return for more."andlt;/iandgt;
Reflecting today's tastes, "Hors D'Ouevre, " part of The Williams-Sonoma Collection, presents classic recipes plus a variety of fresh new ideas for all kinds of appetizers, "finger" foods, tapas, and one-bite delicacies. Each of the 42 recipes is accompanied by a color photo. Sidebars include tips and techniques.
About the Author
andlt;Bandgt;Brigit L. Binnsandlt;/Bandgt; is a food writer and recipe consultant based in southern California. She is the author of andlt;Iandgt;Polenta, Cowboy Cocktails,andlt;/Iandgt; and andlt;Iandgt;Jody Maroni's Sausage Kingdom Cookbookandlt;/Iandgt; as well as a contributor to the Patina and Rand#246;ckenwagner restaurant cookbooks and the Williams-Sonoma Kitchen Library and Casual Cuisines of the World series. A graduate of England's Tante Marie cooking school, she lived in Europe for 10 years, where she owned a catering business.
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