If your party planning has you paralyzed by visions of serving pimiento loaf paired with the Pi˜a Coladas, fear not. Sophisticated help is on the way with Cocktail Food, a collection of 50 intriguing, anything-but-ordinary hors d'oeuvres compiled and tested by sisters Mary Corpening Barber and Sara Corpening Whiteford, with collaborator Lori Lyn Narlock. In an easy-to-follow, uncluttered format perfect for the moderately accomplished kitchen hand, the authors present globally influenced recipes to pair with a wide range of libations.

Suggested snacks to serve with "travel agents"--those brolly-festooned tropical drinks that instantly transport you to de eye-lind, mahn--include Figs in a Blanket, a gorgeous canvas of fresh fig and Gorgonzola brushed with balsamic and walnut oil, then wrapped in prosciutto; and 'ZA!, mini-English-muffin pizzas with Cambozola and sun-dried tomatoes.

Some recipes require minimal prep or cook time. Spear Ecstasy, asparagus with a lemon-tarragon dip, and the Caprese Skewers--made with cherry tomato, mozzarella, and basil--are simplicity itself. But working with phyllo dough, a key ingredient in Mary's Little Lambs, has driven more than one talented amateur chef to swill down the cooking sherry. And a couple of the recipes could get spendy for your little clambake: the authors launch a preemptive strike at anyone intending to substitute lumpfish in their Eggstravaganza! by calling for high-quality caviar. But perhaps a question posed on the back of the book's dust jacket says it best: "Would Holly Golightly settle for chips and dip?" Maybe Tiffany's is no longer serving breakfast, but armed with Cocktail Food, they'd lay on one heck of a happy hour. --Tony Mason


Book Description
The clink of glasses, the popping of corks, the spirited chatter of good friends-what more does an impromptu get-together need? Why, fabulous snacks, of course! With Cocktail Food, you can kiss those boring raw veggies goodbye because the best-selling authors of Smoothies and Wraps are whipping up bite-size delights like Shrimply Delish, Wonton Wonders, and Chive Talkin' Scallops. Voil! A humdrum happy hour turns into a glamorous soire. Cocktail Food takes the jitters out of entertaining with simple yet stylish recipes, plus great party-planning tips and fun theme ideas-from Highball Sprees to Frozen Ftes. Let the good times roll!


From the Inside Flap
With Cocktail Food, you can kiss those baby carrots and tired old bowls of chips good-bye. Instead, treat your guests to bite-sized delights from San Francisco's favorite catering team. Offering fifty fabulous finger foods, Cocktail Food spans the globe to find deliciously different hors d'oeuvres that will brighten any happy hour. From Puff the Magic Mushroom (puff pastry stuffed with cremini mushrooms) to Figs in a Blanket (fresh figs with Gorgonzola and prosciutto), these recipes are specifically designed to make the perfect cocktail even better. Each chapter pairs great party-planning ideas (how about a Martini Soiree?or a Beer Tasting?) with a series of recipes made to match up with a particular style of style of drink. Whether your tasts run Big and Bold or Light and Delicate, you'll find plenty of ways to tease and tantalize tast buds while the cocktails flow. And using the authors' helpful do-ahead tips, you might just find yourself having a blast at ! ! your very own party.


About the Author
Twin sisters Mary Corpening Barber and Sara Corpening Whiteford are the acclaimed owners of Thymes Two Catering in San Francisco. Their previous books, Smoothies and Wraps, have sold close to 200,000 copies.

FROM THE PUBLISHER