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(More customer reviews)What separates an ordinary dining occasion into a truly elegant dinner party is the inclusion of hors d'oeuvres. What makes any celebratory occasion at home uniquely special is the quality of the appetizers served to family and guests. That's where Kit Wohl's "New Orleans Classic Appetizers" with her 'kitchen cook friendly' recipes for fifty mouth-watering, palate pleasing, appetite sparking appetizers and hors d'oeuvres comes in. Featuring a range of delightful delicacies ranging from Remoulade's Crab Cakes with Creole-Mustard Sauce; P&J Oyster Company's Oysters Bienville; Bistro Daisy's Crab Meat and Roasted-Garlic Aioli over Roasted Beets with Chives and Croutons; and Chief Greg Reggio's Redfish on the Half Shell with Dill Sauce; to La Cote Brasserie's Satsuma-Marinated Duck with Mango Relish and Satsuma Vinaigrette; Gene Bourg's Lamb Lollipops with Pecan-Mint Pesto; Cafe Giovanni's Prosciutto and Creole Cream Cheese Puffs; and Cochon's Barbecued Pork Ribs, "New Orleans Classic Appetizers" lives up to the culinary reputation of one of cuisine capitals of America. Beautifully and profusely illustrated throughout with full-color photography, "New Orleans Classic Appetizers" is enthusiastically recommended for personal, professional, and community library specialty cookbook reference collections.
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