Martha Stewart's Hors D'oeuvres: The Creation and Presentation of Fabulous Finger Food

by Martha Stewart

Book Overview

175 full-color photographs illustrateHors d'Oeuvres,featuring 150 recipes for delectable "finger foods" to serve at 13 different parties.175 full-color photographs. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0517554550
• Release Date: December 1984
• Publisher: Clarkson N. Potter
• Length: 165 Pages
• Weight: 2.08 lbs.
• Dimensions: 10.3" x 0.8" x 8.3"

Customer Reviews

Excellent

These early books and magazines are the best! Have used lots of these hors d' oeuvres. Presentation fabulous too. A favorite of mine.

Solid First Course Helper of a Cookbook

I've enjoyed this one so much {'ve moved on to her new Hors d'Oeuvres Handbook. However, this one has much in it, so to get this one as well and use it.Some of my all=time favorites are here: Apples with chicken liver pate, Orange muffins with Smoked Turkey, and Roquefort Grapes.I find this a useful book in its structure by function: Tea Party, Christmas Cocktails, Outdoor Barbe, etc. Bonus as in all her cookbooks, fantastic clear photos and marvelous creative ways to serve an eye=catching, tastebud wowing first course!

Beautifully Presented with Easy-to-Follow Directions

This is the ultimate Hors D'Oeuvres handbook -- the best I've ever come across.In this massive tome, Martha covers all types of hors d'oevres. In addition to easy-to-follow instructions, every "finished product" is beautifully photographed and labled. All you have to do is flip through the photograph section at the beginning of the book, select the hors d'oevres you would like to make, mark it with one of the attached silk book holders, and flip to the recipe in the back of the book. Here are a few notes:1.) Included in the back of the book is a good index (This is helpful if you want to search for a specific main ingredient -- like if you have 10 lbs. of asparagus you need to use up.) and a resource guide (This is great for those who don't have a gourmet supermarket within driving distance. Almost all ingredients and tools can be ordered either via the internet, by phone, or mail.).2.) As is typical with Martha's books, the recipes are high on presentation and low on portability. These delicacies are best suited to an at-home cocktail party, as most of the items to not travel well due to their sometimes elaborate construction.3.) A nice feature is the classic recipes section featuring party favorites such as stuffed mushrooms. (These recpies are great, as my guests are not always in the mood for nori or endive.)4.) While I appreciate the design choice to put all of the photos at the beginning of the book, I would have preferred the pictures be featured with each recipe. Expect to flip back and forth a bunch of times.Functional Note:You'll need bookweights or a cookbook stand to hold this open, as the pages are packed pretty tightly.Bon appetit!

Martha Stewart's Hors D'oeuvres handbook

I have used this book several times, made me want to have a party to try out these wonderful recipes. Full-color photos which show you what the food is supposed to look like; and well labeled -- telling you what page the recipe is on. Such creative ideas for snacks and treats, "why didn't I think of that?". Recipes are well detailed, easy to follow, good print (making it easy to read) with special notes on pages telling you where to get "hard to find items" and techniques explained. I think this book is not necessarily for beginners, but, those who love to cook and love to take time and pride in their cooking. Everytime I have made something from this cook book I get "waves of praise". The back of the book has "the Guide" which gives additional information from planning a party to taking Horsd'Oeuvre to a party. Equipment and ingredients are explained, as well as, a source list. I recommend this book to anyone, again, who loves to cook. It is right up there with the other Martha Stewart cookbooks, great!

Martha's hors d'oeuvres transform a staunch deviled-egger.

I purchased this book because oftentimes my standard pigs-in-a-blanket or deviled eggs just won't do. A little frightened at first glance of this book, Martha being the domestic elitist and all and the cover depicting nothing less than perfection, one quick read-through convinced me that even I could handle creating something I still have a hard time spelling. The book divided by events, ranging from casual to formal, such as "Tea Party in the Library," "Outdoor Barbecue," "Seafood at the Beach" and "Grand and Elegant Party." My lifestyle isn't so "event" structured, with most of my gatherings relatively casual, so I wanted to make sure there were recipes available and adaptable to my kind of living. Early in the book, Martha lists some required equipment, which includes Japanese paring knives, a Chinese cleaver, a pain de mie pan (?), a porcelain coeur a la creme mold, crimping tools, paper frills, etc. Daunting as it was, I found that this equipment is not really required for her miniatures to be quite palatable. Martha is also keen on presentation, as you all well know, and much of the book focuses on displaying the beautifully prepared hors d'oeuvres on antique silver platters, Depression glass stands and black lacquer trays, with elaborate garnishes of fresh flowers, herbs, or themed bric-a-brac. For instance, an eighteenth century lacquered Chinaman accompanies her small slices of Sauteed Foie de Canard, served with a chive topping on a triangle of toasted pain de mie (hence the abovementioned pan). The presentation is wonderfully represented in the photographs, but remember, for those of you who consider paper plates adequate for exhibition, these are merely suggestions to assist you in your assemblage. All this fluffy stuff aside, I found the recipes to generally be easy and quite tasty. The only thing that makes them complicated is when Martha asks you to use special equipment to make fancy edges or special decorative touches. This, again, is not required, and if you take the recipe for what it is and remove all the bells and whistles, you'll find there are many options ranging from simple to elegant, all within the "normal" (non-Martha) person's skill level. For instance, Martha includes a classic recipe for Deviled Eggs, and on the same page a recipe for Hard-Boiled Quail Eggs with Seasoned Salt, and another for Pickled Quail Eggs. Other simple recipes include Skewered Tortellini, Asparagus Wrapped with Proscuitto, and Pesto Pasta, as well as guacamole and rib recipes. Recipes that I initially thought would be difficult surprised me at their relative ease -- Brie en Croute, Fresh Crabmeat Empanaditas, and Grilled Tiger Shrimp with Dill. I rate this book fairly high for it's good base of quality, customer-friendly recipes that I can actually make trouble-free. I ignored much of the frills and decoration guidance, but should you be partial to Martha's sometimes hard-to-find equipment and time-consuming presentation, you'