Average Reviews:
(More customer reviews)Hard to believe that such s small slim volume (111 pages) could hold so very many temptations and gorgeous gotta'-try-this photos. But, it surely does. So believe I'll copy the Juli5 of blog/movie fame who tried to make all of Julia Childs' cookbook recipes in a year, and work my way through this compendium of savory suggestions.
One of the many things to admire about this book is that not only is it brimming with the best of small bites but it also includes recipes that do double duty - as appetizers or as a main course. For instance, the Lamb Fritters with Curry Sauce (p. 91). Ah, we added a green salad and enjoyed these con much gusto for supper. The fritters can be shaped and refrigerated for up to 3 hours should that be more convenient.
Another first-rate at home meal is the Tea-Smoked Chicken Wings (p. 34) paired with the Orange Broccoli Salad (p. 100). Need we say that not only are Johns's recipes palate pleasers but also very easy on the eyes, such as the Prosciuto-Wrapped Asparagus (p. 72) It looks gift wrapped - who wouldn't appreciate this present? Plus, it's so easy to do that we chose two other appetizers, put the three together and relished a very festive, fun dinner.
Johns thoughtfully includes a page for Equivalents, and a Sources page that lists useful stores. (We're in love with Italian food importer Manicaretti, which may be found online).
50 Great Appetizers is a delicious indispensable!
- Gail Cooke
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Appetizers are the new entrees." --New York MagazineStarters, amuses-bouche, antipasti, hors d'oeuvres, mezes, antojitos, dim sum, tapas, canapes, finger foods--no matter what you call them, people everywhere are choosing small plates over traditional entree-based meals.Internationally acclaimed chef and culinary instructor Pamela Sheldon Johns presents 50 festive appetizers and practical party-planning advice on presentation, preparation, decoration, and food safety to inspire many successful gatherings. Also included are 10 themed menus featuring recipes for Middle Eastern mezes, farmers market morsels, Mexican antojitos, vegetarian plates, and more.The recipes in this handy and giftable cookbook are categorized according to cooking method, including those that are topped and dipped, grilled and skewered, stuffed and rolled, or plated and sauced. Mouthwatering four-color photographs illustrate the book throughout.Recipes include Stuffed Grape Leaves with Dilled Yogurt, Heirloom Tomato Bruschetta, Roasted Poblano Chilies Stuffed with Shrimp and Crab, Tea-Smoked Chicken Wings, and much more.
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