The Book of Finger Foods

by Hilaire Walden

Book Overview

Declaring that small food is bigger than ever, Walden offers delicious recipes and step-by-step instructions for preparing everything from party hors d'oeuvres to tempting snacks. Full-color photos. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1557883254
• ISBN13: 9781557883254
• Release Date: January 2000
• Publisher: HP Books
• Length: 120 Pages
• Weight: 0.60 lbs.
• Dimensions: 0.3" x 5.5" x 11.0"

Customer Reviews

Finger Foods for All Occasions

This slim book features a different appetizer on each page. With more than 80 luscious looking finger foods, you'll have no problem finding one just right for your next buffet or social gathering. There's Thai, Italian, Californian and other cuisines. Easy to follow recipes have 3 photos showing the steps and one for the finished food. Here's some of the yummies you can make: Shrimp Toast, Mini Pizzas, Home-Dried Pears & Cheese, Artichoke Frittata, Golden Crab Tarts, Moroccan Meatballs... Get ready to party.

Great introduction to party food.

In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes. This installment, the Book of Finger Foods, starts with a brief introduction into the choice of party food and its planning, quantities, preparation, presentation and accompanying drinks, and then presents recipe suggestions for all party food in all varieties, from quick and easy recipes to cheese and dessert. Special chapters are dedicated to egg, seafood, poultry, (red) meat and vegetable recipes. Classics such as baked new potatoes and potato wedges, baked camembert, won tons, Maryland crab cakes, mini chicken tikka, mini pizzas, cheese and onion tartlets, roesti and shrimp toasts appear next to unique dishes such as cheese and watercress puffs, lime tartlets, nut and coffee meringues, sticky chicken lollipops, and walnut bread with ham and salsa. From Arnold Bennett slices and artichoke frittata to zucchini drops, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of dishing it up at a party - and at a bargain price, to boot. Also recommended: This series' installments on antipasti and appetizers. Also recommended: Around the World Cookbook Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only Joy of Cooking: 75th Anniversary Edition - 2006