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appetizer cookbooks.

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Click above for details about these and many more appetizer cookbooks!

Great Appetizer Cookbooks
For Your Pleasure.



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At the start of a meal, a little bit of an appetizer, perhaps with a glass of good Champagne or white wine, furnishes the begining of the dining experience. A good appetizer can be as simple as a bit of cheese or dip on a cracker, or can be a great masterpiece of rich and expensive ingredients whipped up with the skill and knowledge of a master chef. Here are several good cookbooks dedicated to the art of the appetizer. One of them will give you a good introduction to the art of the appetizer, and to:

Keep on Cookin'!

These wonderful cookbooks for Appetizers will spark your imagination!




Williams-Sonoma New Flavors for Appetizers: Classic Recipes Redefined
by Amy Sherman

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Modern Cocktails & Appetizers
by Martha Gill

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Modern Cocktails & Appetizers
by Martha Gill



3 The Essential Finger Food Cookbook
by Wendy Stephen



Party Snacks
by A.J.Rathbun



Hors d'Oeuveres
by Victoria Blashford

Has fear of hors d'oeuvres stymied your instinct for entertaining? Then give three cheers for the editors at Britain's DK Publishing, the lush, informative books they produce, and the writers that bring to press the highest level of cooking instruction and encouragement. Please welcome Hors d'Oeuvres by chef and Le Cordon Bleu cooking instructor Eric Treuille and caterer Victoria Blashford-Snell. Together they will put to rest whatever hors d'oeuvres anxieties you might have, and then ignite in you a passion for preparing gorgeous little nibbles.

The book is divided into sections on ingredients, equipment, recipes, techniques, and "The Party." The recipes section, in turn, is divided into chapters such as "Nibbles, Dips, and Dippers," "Tops and Bottoms," "Sticks and Skewers," "Wraps and Rolls," and "Stacks and Cases." In "Nibbles," you'll find recipes for several variations of spiced party nuts, Triple Chocolate Biscottini with Hazelnuts, Mini Gougeres, Parmesan and Anchovy Palmiers, Honey Mustard Chicken Wings, Spicy Peanut Dip, and Roasted Red Pepper, Feta, and Mint Dip. It all looks absolutely irresistible.

But words hardly come close to what it all looks like in the usual gorgeous DK layout and photos. From there to the kitchen to the coffee table, it's a matter of a few graceful dance steps. And then you can kiss your hors d'oeuvres anxieties goodbye forever.

From spicy cilantro shrimp to eggplant caviar crostini, this uniquely practical guide includes full-color, step-by-step instructions to ensure successful party food whatever the occasion.



Betty Crocker's Appetizers Cookbook
by Betty Crocker



The Art of Filo Cookbook: International Entrees, Appetizers & Desserts Wrapped in Flaky Pastry
by Marti Sousanis



Hors d'Oeuvre at Home with The Culinary Institute of America
The Culinary Institute of America



Taste of Home: Appetizers: 410 Party Favorites
Taste of Home



The Classic Party Fare Cookbook
by Martha Rose Shulman



The Essential Appetizers Cookbook (Essential Cookbooks)
Whitecap Books



The Big Book of Appetizers: More Than 250 Recipes for Any Occasion
Meredith Deeds








In case you happened to enter the Great Cooking Site on this page, the links to the left or at the bottom of the page will take you to some great free recipes from Bruce C. Moffitt, retired gourmet restaurant owner and chef, with recipes published in Gourmet, Bon Apitite, Cusine and a host of other publications.







Click Below for More Recipes & Recommendations by Bruce Moffitt:

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