| Williams-Sonoma Collection: Hor d'Oeuvre Contributor(s): Binns, Brigit (Author) |
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ISBN: 0743224426 ISBN-13: 9780743224420 Publisher: Free Press OUR PRICE: $15.26 Product Type: Hardcover Published: November 2001 Annotation: Reflecting today's tastes, "Hors D'Ouevre, " part of The Williams-Sonoma Collection, presents classic recipes plus a variety of fresh new ideas for all kinds of appetizers, "finger" foods, tapas, and one-bite delicacies. Each of the 42 recipes is accompanied by a color photo. Sidebars include tips and techniques. |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - Appetizers - Cooking | Entertaining - General |
| Dewey: 641.812 |
| LCCN: 2001042652 |
| Series: Williams-Sonoma Collection |
| Physical Information: 0.69" H x 8.61" W x 9.3" (1.52 lbs) 120 pages |
| Themes: - Theometrics - Secular |
| Descriptions, Reviews, Etc. |
| Publisher Description: Eye-catching and irresistible, hors d'oeuvres never fail to entice, whether they're juicy skewered shrimp with spicy dipping sauce, Mediterranean olives dressed with fresh herbs and zesty citrus, or tender new potatoes topped with caviar and cr me fra che. Williams-Sonoma Collection Hors d'Oeuvre offers over 40 delicious recipes, including both classic favorites and fresh new ideas. In these pages, you'll find finger food designed to suit any occasion--from a casual celebration with friends to a black-tie cocktail party. This vivid full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to every kitchen bookshelf. "Try any of these recipes and your guests will return for more." |
Contributor Bio(s): Binns, Brigit: - Brigit Binns has authored or co-authored twenty-five cookbooks, many of them for Williams-Sonoma. She's also helped many of this country's most respected chefs--like New York's Michael Psilakis (How to Roast a Lamb, Little Brown, 2009) and Los Angeles' Joachim Splichal (Patina: Spuds, Truffles, and Wild Gnocchi, Collins, 1995)--turn their cookbook dreams into reality. The Cook & The Butcher, her eleventh book for Williams-Sonoma, has won wide praise. Her book collaboration with the "rock-star" butcher Ryan Farr--San Francisco's "King of Meats,"--Whole Beast Butchery (Chronicle, 2011) was nominated for a 2012 IACP award. Her husband, actor Casey Biggs, has gained fame as the "Paso Wine Man," via a viral video spot that was awarded the Wine Spectator Video of the Year, and won several Addys. |