With Martha Stewart's Hors d'Oeuvres Handbook, Stewart, along with Martha Stewart Living food editor Susan Spungen and photographer Dana Gallagher, has created not just a handbook but a dream book. The first 225 pages consist entirely of beautifully photographed, exquisite nibbles, tastes, and bites--and the following 270 pages give you the recipes and instructions to re-create them at home. Pink and orange ribbons bound into the book allow you to easily mark photos and recipes. Only Martha and her staff would come up with something so beautiful and practical.

You can browse the photos for inspiration, or dive right into one of the chapters, all organized by presentation, such as "Layered and Stacked"; "Wrapped, Rolled, Filled, Folded and Stuffed"; "Skewered and Threaded"; "Bites and Pieces"; and "Sips and Drinks," just to name a few. Having a few friends over for cocktails before the show? How about Crispy Asparagus Straws, a delicious combo of asparagus wrapped in prosciutto and phyllo and sprinkled with Parmesan? The sophisticated flavors belie the ease of preparation. Have a little more time to prepare? The Jicama and Green Papaya Summer Rolls with Peanut Dipping Sauce are tasty and beautiful.

As gorgeous as this cookbook is, don't dismiss it as coffee-table cooking--several helpful photos show technique as well as finished product, and Martha's tips and notes are sprinkled throughout the text. For example, a lengthy sidebar on purchasing and preparing shrimp shares how to buy shrimp (the high quality of flash-frozen shrimp these days makes it perfectly acceptable), how to cook it (use kosher salt in your cooking water), and how best to peel and devein the little treasures. Similarly, reading the note on preparing phyllo will encourage even a novice cook to try her hand at Phyllo Triangles with Feta and Spinach or Curried Walnut Chicken. If you're planning a party and need fabulous finger food, you needn't look any further than Martha Stewart's Hors d'Oeuvres Handbook. --Rebecca A. Staffel


From Publishers Weekly
In her second book on the subject (after Martha Stewart's Hors d'Oeuvres: The Creation & Presentation of Fabulous Finger Food, 1984), Stewart seems to have enjoyed the collaboration. This is a wonderfully produced compendium, with exhaustively detailed recipes to suit a wide range of palates, budgets and culinary skills (though not intended for neophyte cooks). Following the introduction are more than 300 color photographs (not seen by PW), cross-referenced to the recipes in the book's second half. The first chapter, "Building Blocks for the Best Hors d'Oeuvres," includes Stewart's typically painstaking instructions for making such foundations as Pattypan Squash Cups, Miniature Flour Tortillas and Green Tea Crepes. The next five chapters are organized by type: "Layered and Stacked" offers pizza variations and imaginative terrines; "Skewered and Threaded" has Moroccan Salmon Skewers and Figs in a Blanket; "Bites and Pieces" features Classic Crab Cakes and a section on marinated olives. "Classics" contains previously published recipes, including Phyllo Triangles with Wild Mushrooms. Throughout, helpful sidebars discuss such topics as dumpling wrappers (paper-thin sheets of dough); selecting, preparing and serving oysters; or the best hors d'oeuvres to bring to a potluck party. Advice on party planning, menus, lists of suppliers and an index top off this well-stuffed volume. Copyright 1999 Reed Business Information, Inc.


From Library Journal
Stewart's ambitious new book will no doubt be an "instant classic." Good hors d'oeuvres books are not easy to find, and presentation and entertaining are Martha's specialty; her earlier Hors d'Oeuvres (1984) remains an enduring best seller. The recipes in this collection reflect contemporary influences from a wide variety of cuisines, although there is a chapter of "classics"Along-time favorites from earlier books. This handbook is divided into two main sections: first, the photographs, of which there are more than 300, with every recipe shown in full color, and then over 350 recipes. There are "Layered and Stacked" hors d'oeuvres, tea sandwiches and canap?s, "Skewered and Threaded" tidbits, and dozens of dips, spreads, and salsas, along with cocktails and drinks, a whole section on cheese, and more. These are followed by a smaller section called "The Guide," with menus, party-planning ideas, and glossaries of ingredients and equipment. Some of the recipes are demanding indeed, but others really are not, and the variety is amazing. Essential. Copyright 1999 Reed Business Information, Inc.


From Booklist
Once again--for the fourteenth (or so) time--Stewart does what she does best: delve, with great and wondrous detail, into a particular home economics topic. The latest subject? Finger foods of every shape and kind, from filled cucumber cups to fava bean and pecorino crostini. For every category, she starts with the essentials. Both beginner and pro will be well pleased by the more than 350 recipes, old and new, as well as by the sidebars on techniques and notes. In typical Martha style, she insists on perfection--and spends a lot of copy space on the proper and appropriate ways. It's hard to argue with the success of her information-packed books but difficult to accept the attitude. Barbara Jacobs


Book Description
No one knows better how to give a party than Martha Stewart-and as she proves in this comprehensive and visually dazzling handbook, great parties begin with great hors d'oeuvres. Three hundred all-new recipes, each photographed in full color, show why Martha Stewart is still America's style authority and most trusted party host. It was fifteen years ago that Martha Stewart first turned her creativity and talent for teaching to this subject, when she defined the look and flavor of party appetizers for professionals and home cooks in Martha Stewart's Hors d'Oeuvres. Since then, America's tastes have evolved and Martha's own approach to food has expanded to encompass flavors from around the world, seasonal ingredients fresh from the garden, and innovative preparations all presented with an unsurpassed eye for beauty. In this book, after laying out the basic foundations and techniques, Martha presents chapters on different hors d'oeuvre categories that are brimming with new ideas-Layered and Stacked; Wrapped, Rolled, Filled, Folded, and Stuffed; and Skewered and Threaded. Whether a classic cocktail party food reinvigorated with her wit and style-chicken salad tea sandwiches turned on their sides and encrusted with sesame seeds, for example-or deliciously decadent dips for cruditis and seafood updated with Indian dhal or white beans and mustard greens; tiny toasted breadboxes filled with Welsh rarebit; or savory sips of soups in edible cups, these impeccable jewels are as exciting as anything Martha has ever invited her readers to serve on the buffet or tea table or pass among guests. Reflecting Martha's favorite way to entertain now-informal and relaxed-there is also Bites and Pieces, a chapter packed with simple recipes for parties that please the guests without undoing the host. Marinated olives, spiced and seasoned nuts, handmade cheese crackers, and spicy cocktail ribs can be prepared quickly and easily in advance and arranged before the doorbell rings. Even the drinks have been provided: classic and contemporary cocktails, imaginatively garnished, are accompanied by a guide to stocking the bar and serving champagne. Everything about Martha Stewart's Hors d'Oeuvres Handbook has been considered to create a book that is easy to use. The size was chosen to comfortably fit in the hand, in the cookbook holder, or on the kitchen counter. Color photographs in the front of the book help cooks select which hors d'oeuvres to combine for their own parties; the cross-referenced recipes in the back have been tested in Martha's own kitchen and in the test kitchens of Martha Stewart Living; and two place-marking ribbons keep track of both picture and recipe. And every detail has been covered-tips on techniques and ingredients, serving ideas, menu suggestions, recipe variations, advice on party planning, and even a glossary of equipment, special ingredients, and supplies, with a guide to finding them. With its range of recipes, its wealth of ideas, its lavish photography, and its innovative format, Martha Stewart's Hors d'Oeuvres Handbook is simply the most instructive, inspirational, and indispensable guide to hors d'oeuvres ever compiled.


From the Inside Flap
No one knows better how to give a party than Martha Stewart--and as she proves in this comprehensive and visually dazzling handbook, great parties begin with great hors d'oeuvres. Three hundred all-new recipes, each photographed in full color, show why Martha Stewart is still America's style authority and most trusted party host.

It was fifteen years ago that Martha Stewart first turned her creativity and talent for teaching to this subject, when she defined the look and flavor of party appetizers for professionals and home cooks in Martha Stewart's Hors d'Oeuvres. Since then, America's tastes have evolved and Martha's own approach to food has expanded to encompass flavors from around the world, seasonal ingredients fresh from the garden, and  innovative preparations all presented with an unsurpassed eye for beauty.

In this book, after laying out the basic foundations and techniques, Martha presents chapters on different hors d'oeuvre categories that are brimming with new ideas--Layered and Stacked; Wrapped, Rolled, Filled, Folded, and Stuffed; and Skewered and Threaded. Whether a classic cocktail party food reinvigorated with her wit and style--chicken salad tea sandwiches turned on their sides and encrusted with sesame seeds, for example--or deliciously decadent dips for crudités and seafood updated with Indian dhal or white beans and mustard greens; tiny toasted breadboxes filled with Welsh rarebit; or savory sips of soups in edible cups, these impeccable jewels are as exciting as anything Martha has ever invited her readers to serve on the buffet or tea table or pass among guests.

Reflecting Martha's favorite way to entertain now--informal and relaxed--there is also Bites and Pieces, a chapter packed with simple recipes for parties that please the guests without undoing the host. Marinated olives, spiced and seasoned nuts, handmade cheese crackers, and spicy cocktail ribs can be prepared quickly and easily in advance and arranged before the doorbell rings. Even the drinks have been provided: classic and contemporary cocktails, imaginatively garnished, are accompanied by a guide to stocking the bar and serving champagne.

Everything about Martha Stewart's Hors d'Oeuvres Handbook has been considered to create a book that is easy to use. The size was chosen to comfortably fit in the hand, in the cookbook holder, or on the kitchen counter. Color photographs in the front of the book help cooks select which hors d'oeuvres to combine for their own parties; the cross-referenced recipes in the back have been tested in Martha's own kitchen and in the test kitchens of Martha Stewart Living; and two place-marking ribbons keep track of both picture and recipe. And every detail has been covered--tips on techniques and ingredients, serving ideas, menu suggestions, recipe variations, advice on party planning, and even a glossary of equipment, special ingredients, and supplies, with a guide to finding them. With its range of recipes, its wealth of ideas, its lavish photography, and its innovative format, Martha Stewart's Hors d'Oeuvres Handbook is simply the most instructive, inspirational, and indispensable guide to hors d'oeuvres ever compiled.


About the Author
Martha Stewart, the author of thirteen best-selling original books on food, entertaining, gardening, and home restoration, is the chairman and chief executive officer of Martha Stewart Living Omnimedia. She lives in Connecticut, Maine, and on Long Island.

Susan Spungen is the food editor at Martha Stewart Living Omnimedia. She joined the company eight years ago, as a member of the launch team of Martha Stewart Living, the award-winning magazine. A former caterer, chef, and student of printmaking, Susan lives in Manhattan.


Excerpt. © Reprinted by permission. All rights reserved.
Stuffed Mushrooms

Stuffed Mushrooms, often filled with a mixture of crabmeat and bread crumbs, are perhaps one of the most familiar and best-loved hors d'oeuvres--and for good reason. They are perfectly shaped, charming containers for all kinds of interesting fillings, and their woodsy undertone is just subtle enough to gently flavor whatever they are carrying. For perfect stuffed mushrooms, choose the freshest white mushrooms you can find, free of blemishes and about the size of a silver dollar in diameter. Serve them hot.

Leek, Fennel, and Goat Cheese Stuffed Mushrooms
Makes 2 Dozen

Fennel, also called anise, has a slight licorice flavor. Fennel bulbs vary greatly in size, depending on the season. Buy a very small bulb, about 1 pound, for this recipe.

1 tablespoon unsalted butter
1/4 of a small fennel bulb, trimmed, thinly shaved on a mandoline, and roughly chopped
1 small leek, white and light green parts, cut into 1-inch pieces, well washed
3/4 teaspoon ground coriander
Kosher salt and freshly ground pepper
4 ounces fresh goat cheese
1 recipe Golden Mushroom Caps (see below)

1.  Heat the butter in a medium skillet over medium heat. Add the fennel and the leeks and cook until softened, 5 to 8 minutes. Add the coriander and season with salt and pepper to taste. Transfer to a large plate to cool. Reserve 2 tablespoons for garnish.

2.  Heat the oven to broil with the rack in the center. Mash the goat cheese into the leek-fennel mixture until well combined. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and broil until hot throughout, about 1 minute. Garnish each with a bit of the reserved leek-fennel mixture. Serve hot.

Broccoli Rabe and Pancetta Stuffed Mushrooms
Makes 2 Dozen

Broccoli rabe, also referred to as broccoli di rape, is a pleasantly bitter, leafy cousin to broccoli. I especially like it combined with pancetta, an assertively flavored Italian bacon cured with salt and spices that is generally available in the deli section of the grocery store.

1 ounce sliced pancetta or bacon, cut into 1/2-inch dice
1 medium shallot, minced
1 recipe Golden Mushroom Caps (see below) with stems reserved, cleaned and finely chopped
1 garlic clove, minced
2 tablespoons dry white wine
1 pound broccoli rabe, trimmed to leaves and florets only, roughly chopped
Kosher salt and freshly ground black pepper
1 tablespoon fresh thyme

1.  Preheat the oven to 400 degrees F with the rack in the upper position. Heat a medium skillet over medium-high heat. Add the pancetta and cook until beginning to crisp, 4 to 6 minutes. Reduce the heat to medium and add the shallots. Cook until softened and translucent. Add the mushroom stems and the garlic and cook for 3 more minutes. Add the wine and the broccoli rabe, cover, and let steam for 4 minutes, until the broccoli rabe is bright green. Remove the cover and cook until the liquid has evaporated, 1 to 2 minutes. Season with salt and pepper to taste. Remove from the heat.

2.  Using a small spoon, fill each mushroom cap with the filling. Place the caps on a baking sheet. Bake until the mushrooms are hot throughout, 2 to 4 minutes. Garnish with the thyme and serve hot.

Polenta Stuffed Mushrooms
Makes 2 Dozen

Pecorino-Romano is an aged Italian sheep's-milk cheese with a sharp, intense flavor. It is worth searching out this cheese, but if you can't locate it, you can use Parmesan cheese.

1/2 cup plus 3 tablespoons milk
1/4 teaspoon kosher salt
1 1/2 teaspoons fresh thyme
1/4 cup quick-cooking polenta
1 ounce Pecorino Romano cheese, grated on the small holes of a box grater to yield 1/2 cup
1 tablespoon unsalted butter
1 recipe Golden Mushroom Caps (see below)

1.  Heat the oven to broil with the rack in the upper position. Meanwhile, place 1/2 cup of the milk, 1/2 cup of water, the salt, and 1/2 teaspoon of the thyme in a medium saucepan. Bring to a boil. Slowly pour in the polenta, whisking constantly. Cook, stirring, about 2 minutes, until the polenta thickens. Stir in all but 2 tablespoons of the cheese, the remaining milk, and the butter.

2.  Using a small spoon, quickly spoon the polenta into the mushroom caps. Garnish each cap with the remaining cheese. Place the caps on a baking sheet. Broil until the cheese is golden, about 1 minute. Garnish with the remaining thyme. Serve hot.

Porcini Stuffed Mushrooms with Camembert
Makes 2 Dozen

Porcinis, also known as cepes, are among my favorite wild mushrooms. They are available fresh in late spring or autumn and dried year-round. When using dried, rehydrate them before incorporating into the recipe.

1 tablespoon unsalted butter
1 recipe Golden Mushroom Caps (see below) with stems reserved, cleaned, and roughly chopped
1 small shallot, minced
4 ounces fresh porcini mushrooms, roughly chopped (or 1 ounce dried porcini, rehydrated, plus 3 ounces white button mushrooms)
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
3 ounces Camembert cheese

1.  Heat the butter in a medium skillet over medium heat. Add the mushroom stems and shallots and cook until the shallots are translucent, 2 to 4 minutes. Add the white wine, scraping up any bits that may be on the bottom of the pan, and cook until the wine has evaporated, 1 to 3 minutes. Season with salt and pepper to taste and remove from the heat.

2.  Heat the oven to broil with the rack in the center. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and set aside.

3.  Slice the Camembert into 24 small pieces, each slice just large enough to cover about half of the filling. Set aside. Broil the filled mushroom caps until hot throughout, 2 to 3 minutes. Remove and place a cheese slice on each mushroom. Serve hot.

Golden Mushroom Caps
Makes 2 Dozen

Roasting mushroom caps at high heat brings out their inherent deep flavor, so they taste much better when stuffed. Buy mushrooms with caps small enough to eat in one bite, about 1/4 inches in diameter. If you use larger mushroom caps, buy fewer, or there will not be enough filling to stuff them.

24 small button mushrooms
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

1.  Preheat the oven to 400 degrees F. remove the stems from the mushrooms and reserve if they are used in the filling. Use a damp cloth or mushroom brush to clean the mushrooms. Brush each mushroom with the olive oil . Add salt and pepper to taste.

2.  Place the mushrooms, cap-side up, on a baking sheet. roast until the mushrooms are golden and their liquid begins to seep from the cavity, 6 to 7 minutes. Place cap-side up on paper towels to drain. The mushroom caps can be stored in an air-tight container for up to 4 hours.

*****

Jicama and Green Papaya Summer Rolls
Makes about 2 Dozen

In tropical countries, green papayas are often used as vegetables, which is how I use them here. Rice vermicelli noodles and Vietnamese spring roll wrappers are available at Asian markets and many grocery stores. The rolls may be kept at room temperature, covered with a lightly dampened paper towel, for 1 hour after being assembled. Do not refrigerate the rolls or the rice paper will dry out and become brittle.

1/2 cup rice wine vinegar
2 tablespoons sugar
2 teaspoons kosher salt
1 small seedless cucumber
1 medium carrot
1 small jicama
1 large green papaya, peeled, halved (seeds discarded)
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh cilantro
1 teaspoon canola oil
1 ounce rice vermicelli noodles
6 8 1/2-inch Vietnamese dried rice spring roll wrappers
8 leaves Bibb lettuce, torn into smaller pieces, ribs removed
Peanut Dipping Sauce (see below)

1.  In a small saucepan, combine the vinegar, sugar, and 1 teaspoon of the salt. Cook, stirring, over medium heat until the sugar dissolves, 1 to 2 minutes. Remove from the heat. Set aside and let cool completely.

2.  Slice the cucumber lengthwise using a mandoline or a chef's knife into long 1/8-inch-thick strips. Cut each strip lengthwise into 1/8-inch-wide pieces. Slice the carrot and the jicama lengthwise in the same way. Reserve. Cut the papaya lengthwise into 1/8-inch-wide pieces. In a large bowl, combine the cucumber, carrot, jicama, and papaya. Toss gently with the reserved vinegar mixture, lemon juice, and cilantro. Set aside.

3.  Bring a medium pot of water to a boil. Add the canola oil, noodles, and the remaining teaspoon of salt. Boil until the noodles are tender, about 2 minutes. Drain and rinse under cold water. Leave the noodles in cool water until ready to use, so they won't stick together.

4.  Just before filling the rolls, transfer the vegetable mixture to a colander to drain. Gently press out the liquid. Drain the noodles and arrange them on a baking sheet, loosely covered with a damp paper towel.

5.  To assemble: Set up a large shallow bowl of very hot water. Slip a spring roll wrapper into the water. When the wrapper becomes pliable, after about 45 seconds, remove it from the water and lay it flat on a paper towel. Place 2 to 3 pieces of lettuce on the bottom half of the wrapper. Arrange 1/4 packed cup of vegetables over the lettuce. Spread out 1 heaping tablespoon of the noodles over the vegetables. Roll the wrapper up, tucking in the ends as you roll and rolling tightly as possible. Repeat this procedure with the remaining wrappers. Trim off the ends of the rolls. Cut each roll in half in the middle. Then cut each of the 2 halves into 2 pieces on an angle to make a total of 4 pieces. Continue with the remaining rolls. Stand the rolls flat on their ends and serve with Peanut Dipping Sauce.

Peanut Dipping Sauce
Makes 1 cup

Thin this sauce with warm water if it is too thick to lightly coat the Jicama and Green Papaya Summer Rolls.

2 tablespoons peanut oil
1 small onion, finely chopped to yield 1/2 cup
2 garlic cloves, minced
1 1/2 teaspoons chili paste
1/2 teaspoon curry powder
2 teaspoons kosher salt
1/4 cup smooth peanut butter
1/4 cup unsweetened coconut milk
2 teaspoons white wine vinegar
2 tablespoons packed dark brown sugar
1/4 cup coarsely chopped roasted unsalted peanuts
1/4 cup boiling water

1.  Heat the oil in a medium skillet over medium heat. Add the onions and garlic and cook until translucent, 3 to 5 minutes. Add the chili paste, curry powder, and salt. Stir to combine. Stir in the peanut butter, coconut milk, vinegar, brown sugar, and 2 tablespoons of warm water. Stir well and bring to a simmer. Let simmer for 1 to 2 minutes, stirring, until the sauce thickens and the peanut butter dissolves.

2.  Add 2 tablespoons of the peanuts to the sauce and then transfer it to a blender. Blend until smooth, adding 2 to 4 tablespoons of boiling water to help the sauce emulsify. Transfer it to a bowl. Let cool to room temperature. Before serving, garnish with the remaining peanuts. The sauce may be made 1 day ahead and refrigerated in an airtight container. (Press plastic wrap directly on top of the sauce to prevent a skin from forming.) Bring the sauce back to room temperature for 1 hour before serving.

FROM OUR EDITORS

Martha Stewart's Hors d'Oeuvres Handbook

As master entertainer Martha Stewart knows, a great party starts with great hors d'oeuvres. These tasty bites, meant to whet the appetite and sometimes to make up a meal, can set the tone for a gathering, whether elegant and sophisticated or casual and festive. In her groundbreaking new book, Martha Stewart's Hors D'Oeuvres Handbook Handbook, Stewart covers hors d'oeuvres of every conceivable type, from rolled and stuffed bites to skewered and threaded tidbits; from layered and stacked compositions to delicate tea sandwiches and hearty crostini; from dips and spreads to selections of fine cheeses. Some recipes are complex and demanding, but many are simple enough for an impromptu gathering. Stewart doesn't neglect the beverages to accompany these spectacular spreads; a chapter called "Sips and Drinks" offers punches, cocktails—both retro and up-to-the-minute—plus refreshing nonalcoholic options.

The recipes are fabulous. So are the menus, shopping and equipment guides, party-planning tips, serving and table decoration ideas, and unique presentations. But what really makes this book groundbreaking is its revolutionary design: It has two sections, the first made up of more than 200 pages of stunning color photos, the second composed of the recipes. Two place-marking ribbons allow the reader to refer back and forth from the recipes to the corresponding photos, keeping the color pages clean while cooking from the plain-text recipes. This is a book that is a pleasure to hold in your hands, to flip through for inspiration, and of course, to use to create wonderful food. Martha Stewart's Hors D'Oeuvres Handbook is an essential addition to any passionate home cook's library.

—Kate Murphy Zeman

ANNOTATION

Winner of the 2000 IACP Cookbook Award.

FROM THE PUBLISHER

No one knows better how to give a party than Martha Stewart—and as she proves in this comprehensive and visually dazzling handbook, great parties begin with great hors d'oeuvres. Three hundred all-new recipes, each photographed in full color, show why Martha Stewart is still America's style authority and most trusted party host.

It was fifteen years ago that Martha Stewart first turned her creativity and talent for teaching to this subject, when she defined the look and flavor of party appetizers for professionals and home cooks in Martha Stewart's Hors d'Oeuvres. Since then, America's tastes have evolved and Martha's own approach to food has expanded to encompass flavors from around the world, seasonal ingredients fresh from the garden, and innovative preparations all presented with an unsurpassed eye for beauty.

In this book, after laying out the basic foundations and techniques, Martha presents chapters on different hors d'oeuvre categories that are brimming with new ideas—Layered and Stacked; Wrapped, Rolled, Filled, Folded, and Stuffed; and Skewered and Threaded. Whether a classic cocktail party food reinvigorated with her wit and style—chicken salad tea sandwiches turned on their sides and encrusted with sesame seeds, for example—or deliciously decadent dips for crudités and seafood updated with Indian dhal or white beans and mustard greens; tiny toasted breadboxes filled with Welsh rarebit; or savory sips of soups in edible cups, these impeccable jewels are as exciting as anything Martha has ever invited her readers to serve on the buffet or tea table or pass among guests.

Reflecting Martha's favorite way to entertainnow—informal and relaxed—there is also Bites and Pieces, a chapter packed with simple recipes for parties that please the guests without undoing the host. Marinated olives, spiced and seasoned nuts, handmade cheese crackers, and spicy cocktail ribs can be prepared quickly and easily in advance and arranged before the doorbell rings. Even the drinks have been provided: classic and contemporary cocktails, imaginatively garnished, are accompanied by a guide to stocking the bar and serving champagne.

Everything about Martha Stewart's Hors d'Oeuvres Handbook has been considered to create a book that is easy to use. The size was chosen to comfortably fit in the hand, in the cookbook holder, or on the kitchen counter. Color photographs in the front of the book help cooks select which hors d'oeuvres to combine for their own parties; the cross-referenced recipes in the back have been tested in Martha's own kitchen and in the test kitchens of Martha Stewart Living; and two place-marking ribbons keep track of both picture and recipe. And every detail has been covered—tips on techniques and ingredients, serving ideas, menu suggestions, recipe variations, advice on party planning, and even a glossary of equipment, special ingredients, and supplies, with a guide to finding them. With its range of recipes, its wealth of ideas, its lavish photography, and its innovative format, Martha Stewart's Hors d'Oeuvres Handbook is simply the most instructive, inspirational, and indispensable guide to hors d'oeuvres ever compiled.

FROM THE CRITICS

Library Journal