Introduces detailed recipes for canapés and appetizers, along with menu suggestions for a wide range of occasions, advice on portion allocation, tips on planning ahead, and step-by-step instructions.

Contains 150 recipes for stylish hors d'oeuvres, grouped in seven categories, including hors de'oeuvre in bite-size containers; fillings, dips, and toppings; filled or stuffed, layered, and rolled; skewered and dipped; bowls and platters; cheese service; and bite-size desserts; with serving suggestions.

Encompasses every aspect of creating hors d'oeuvres, features instructions and useful tips, and contains more than 300 recipes for unusual tea sandwiches, soups in edible bowls, drinks, and other appetizers.

Shows each step for making dips, finger foods, and seafood, pork, chicken, beef, cheese, and egg appetizers

Written for the professional caterer, The Book of Hors D'Oeuvres and Canapes offers a complete guide to the preparation, transportation, and presentation of 180 cold canapes and 75 hors d'oeuvres, plus invaluable information on equipment, storage times, purchasing specifications for ingredients, and more. 140 photos, 120 in color.

A collection of recipes for appetizers includes Thai duck rolls, cheese straws, shrimp frittata, cumin-spiced carrots, and hummus

175 full-color photographs illustrateHors d'Oeuvres,featuring 150 recipes for delectable "finger foods" to serve at 13 different parties.175 full-color photographs.