James Beard's & Hors D'Oeuvre and Canapes

by Jeremiah Tower, James Beard, Julia Child, et al.

Book Overview

The first book written by the "Dean of American Gastronomy contains recipes and tips for all levels of entertainment--from simple cocktail parties to extravagant receptions. 2-color illustrations. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 076240664X
• ISBN13: 9780762406647
• Release Date: October 1999
• Publisher: Running Press Book Publishers
• Length: 192 Pages
• Weight: 1.03 lbs.
• Dimensions: 0.8" x 6.4" x 9.3"

Customer Reviews

Plan your next party right here!

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.

Read for the writing, not the recipes

Unfortunately, the recipes in this book haven't aged well. I imagine that they would have been a big hit--in 1947. But get this book just to read Beard's thoughts on food and preparation. It's not at the level of his later books, but still enjoyable.

The book that started it all

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.