This all-in-one guide to preparing and serving perfect appetizers is packed with helpful hints, photos, charts and recipes. Whether you need a new recipe for onion dip or you want to plan an hors d’oeuvres party, the information you need is right here. More than 150 recipes for every kind of appetizer from Oysters Romano to cheese fondue to guacamole. 48 pages of editorial information for planning the right kind and number of appetizers, serving suggestions and garnishing tips, understanding and serving cheese and much more. Photos accompany most recipes. The editorial section includes chapters on making wrapped hors d’oeuvres, handling seafood and preparing ethnic appetizers. An appetizer glossary defines terms such as bruschetta and chutney. There are sections on handling puff pastry, phyllo dough and creating canapes.
