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The Williams-Sonoma Collection: Hors d'Oeuvre
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.
120 pages, Hardcover
First published November 1, 2001
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Displaying 1 - 3 of 3 reviews
January 10, 2014
Hmmm, I've not reviewed a cookbook before. Although I have had fun recently reading large portions of several.
I had picked up this book when it was temporarily on sale. I finally read this book in the context of being asked to bring some appetizers to a dinner party. I was looking to identify options that I could propose to the hostess.
I am certainly not at the stage where I and the other attendees of events are tired and bored with standard Hors d'Oeuvres/Appetizers. But if I ever am, I might try the "Pea Blini with Three Caviars".
The book itself, authored by Brigit Binns contains about 40 recipes ranging from "Deviled Eggs" to "Smoky Shrimp with Garlic Parsley Mojo". All recipes are lavishly illustrated by beautiful high quality photographs done by photographer Noel Barnhurst. The extremely high quality production and printing make the book tremendous fun to read.
One big issue with cookbooks is how well the recipe has been tested. And whether the reader has a good chance of success in making that dish. In that regard, I have not yet tested many of the recipes.
What did I end up bringing? Veggies with dip and cheese with crackers. None of which were featured in the book. And in the process, bumped into a wonderful soft cheese called "Rondelet de Bourgogne". But dang it, the book was fun to read.
I had picked up this book when it was temporarily on sale. I finally read this book in the context of being asked to bring some appetizers to a dinner party. I was looking to identify options that I could propose to the hostess.
I am certainly not at the stage where I and the other attendees of events are tired and bored with standard Hors d'Oeuvres/Appetizers. But if I ever am, I might try the "Pea Blini with Three Caviars".
The book itself, authored by Brigit Binns contains about 40 recipes ranging from "Deviled Eggs" to "Smoky Shrimp with Garlic Parsley Mojo". All recipes are lavishly illustrated by beautiful high quality photographs done by photographer Noel Barnhurst. The extremely high quality production and printing make the book tremendous fun to read.
One big issue with cookbooks is how well the recipe has been tested. And whether the reader has a good chance of success in making that dish. In that regard, I have not yet tested many of the recipes.
What did I end up bringing? Veggies with dip and cheese with crackers. None of which were featured in the book. And in the process, bumped into a wonderful soft cheese called "Rondelet de Bourgogne". But dang it, the book was fun to read.
July 29, 2011
This series is an excellent introduction to cooking because the recipes are easy, easy to follow directions, excellent pictures, and a little bit daring without being out on a limb--should be given to new cooks, young cooks, or those who have failed at other cookbooks
July 23, 2018
I'm never disappointed when I open a Williams Sonoma Book...
Great find and good advise for having small parties, special occasions and the feel you want to give at any type of party.
Great find and good advise for having small parties, special occasions and the feel you want to give at any type of party.
Displaying 1 - 3 of 3 reviews