Martha Stewart's hors d'oeuvres handbook / by Martha Stewart with Susan Spungen ; photographs by Dana Gallagher.

Format:

Book

Author/Creator:

Stewart, Martha.

Contributor:

Spungen, Susan.

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Standardized Title:

Hors d'oeuvres handbook

Language:

English

Subjects (All):

Appetizers.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor) (Blank Collection copy)

Physical Description:

495 pages : color photographs ; 24 cm

Edition:

First edition.

Other Title:

Hors d'oeuvres handbook

Place of Publication:

New York : Clarkson Potter, [1999]

Summary:

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. 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 crudites 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.

Contents:

Chapter 1 Building Blocks for the Best Hors D'Oeuvres

Chapter 2 Layered and Stacked

Chapter 3 Wrapped, Rolled, Filled, Folded, and Stuffed

Chapter 4 Tea Sandwiches, Classic Canapes, and Simple Crostini

Chapter 5 Skewered and Threaded

Chapter 6 Bites and Pieces

Chapter 7 Dips, Spreads, Sauces, Relishes, and Salsas

Chapter 8 Fondue, Frico, and a Selection of Fine Cheeses

Chapter 9 Sips and Drinks

Chapter 10 Classics.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Blank Collection copy has dust-jacket retained.

Blank Collection copy has bookplate of Chef Fritz Blank.

ISBN:

0609603108

OCLC:

39677703

Online:

Contributor biographical information

Publisher description

Laurie Burrows Grad Collection Home Page