Learn to cook if you like to cook. Learn to COOK :: James Beard's & Hors D'oeuvre And Canapes (James Beard Library of Great American Cooking, 1)

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Learn to COOK - James Beard's & Hors D'oeuvre And Canapes (James Beard Library of Great American Cooking, 1)

List Price: $14.95
Our Price: $19.99
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Manufacturer: Running Press

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Binding: Hardcover
Dewey Decimal Number: 641.812
EAN: 9780762406647
ISBN: 076240664X
Label: Running Press
Manufacturer: Running Press
Number Of Items: 1
Number Of Pages: 192
Publication Date: 1999-10-17
Publisher: Running Press
Studio: Running Press

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Editorial Reviews:

The first book written by the "Dean of American Gastronomy," James Beard's HORS D'OEUVRE AND CANAPES contains recipes and tips for all levels of entertainment-from simple cocktail parties to extravagant receptions. This premier kitchen reference features the most popular cocktails and drinks, as well as fabulous recipes for classic and innovative hors d'oeuvre such as Melon Melange, Anchovy Cheese Fingers, and Clam Croquettes.

Spotlight customer reviews:

Customer Rating:

Summary: Plan your next party right here!
Comment: Presented here are classic ways to impress your guests at the next cocktail party! Recipes are simple to follow, tasty, and a great deal of fun. Certainly there are some recipes that perhaps won't appeal much to hosts today...I find beef tongue and the many ways suggested by Beard to serve it not very appealing. But maybe that's just a matter of taste! The canapes are great! The suggested spreads are great for variety sake. From an historical perspective it is interesting to read what was popular and this book certainly gives us insight into things popular in the 1940s. An especially interesting note here with respect to changes in time, in Beard's discussion of the Key to the Cocktail Party, Chapter 1, he suggests that the host/hostess have "plenty of cigarettes, and not only your brand." I find this comment quite revealing and interesting.

This is a great book for all those interested in creating a fun, entertaining and tasty cocktail party.

Customer Rating:

Summary: The book that started it all
Comment: James Beard's first cookbook. A classic that even today offers endless ideas for finger foods. Even after 50 years, this book is still in print and still a valuable reference for the home cook and the professional chef.

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