hors d'oeuvre

brigit binns
edited by chuck williams
8¼ by 9 inches; 120 pages
hardcover
ISBN 9780743224420
category: weekend
a williams-sonoma collection book
$16.95
AmazoniBookstore
about this book

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 crème fraîche. 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.

about the author

Brigit Binns is a renowned food writer, recipe consultant, and the author of numerous cookbooks, including Williams-Sonoma Bride & Groom Entertaining, The New Slow Cooker, and The Cook and The Butcher. She has also collaborated on cookbooks with some of the country’s most celebrated chefs and home cooks. She is a graduate of England’s Tante Marie Cooking School and owned a catering business in Europe for 10 years. She divides her time between New York and Los Angeles.

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