| | |  | Cook Books | Home » » Hors D'Oeuvre: William Sonoma Collection | | | | | | | 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 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. "Try any of these recipes and your guests will return for more." | | | Product Details: | | | Author:
| Brigit Legere Binns | | Hardcover:
| 120 pages | | Publisher:
| Free Press | | Publication Date:
| November 01, 2001 | | Language:
| English | | ISBN:
| 0743224426 | | Product Length:
| 9.3 inches | | Product Width:
| 8.61 inches | | Product Height:
| 0.69 inches | | Product Weight:
| 1.52 pounds | | Package Length:
| 9.1 inches | | Package Width:
| 8.5 inches | | Package Height:
| 0.7 inches | | Package Weight:
| 1.55 pounds | | Average Customer Rating:
|  based on 6 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 6 customer reviews )
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Most Helpful Customer Reviews
6 of 6 found the following review helpful:
A Discovery!Jan 31, 2011
By susan jay, author of The House of Yes
These recipes possess all the innovation that keeps Williams and Sonoma not only a thriving business, but a virtual "current events" of the food world. Who else would've thought up something as crazy and wonderful as tuna tartar on potato chips? Or resurrected that old chestnut of using pureed anchovies in a salad dressing, knowing that the fishy taste always becomes obscured, while the fish's salty tang brings out the best in the rest of the herbs? I had never owned a cookbook by this operation before, but I have often copied or cut out recipes published by the gourmets of this company (whom I've come to think of as trusted friends) in their catalogue.
I have never been able to fathom the generosity and courage it has taken for these people to freely give away great recipes in every mail order issue and believe - rightly - that customers will buy products and reward their efforts. I am glad to be an example of the kind of consumer they aimed for. The recipes in this book are worth the effort and extremely tasty! The many photos tempt the reader to try new flavors and ways of preparing food. I am so excited to find that there are so many cookbooks out in publication so that I and my family can acquire and give them to one another for many years to come.
11 of 15 found the following review helpful:
great cookbook for entertainingOct 29, 2009
By Linda S. Reiff
This book has lots of good recipes for appetizers that can be used for entertaining...which I love to do...
Most ingredients are easily available, and finished product is pretty, as well as appetizing!
2 of 2 found the following review helpful:
Highly RecommendApr 26, 2011
By Amber Anastasi
"A. Anastasi"
Loved this book. Great pictures. Love the side captions. Wiliam Sonoma does it right with these books. I own the entire collection and plan on having them for a very long time. Hopefully one day will be able to say I made every recipe in the book which seems possible. Some people my not like the limited number of recipes but I feel this is a great example of quality over quantity. Somebody really put some love in this book and it shows. Everything I have made so far has been great. Once you buy one you will want them all.
6 of 8 found the following review helpful:
Every man should buy this for his wifeJan 23, 2011
By Timothy Daniels
If your wife likes to cook as much as mine does, Williams-Sonoma cookbooks will inspire her--and you will eat well! The down side: you'll get fat(ter).
Delicious and elegant recipesDec 16, 2011
By Sara Powell
One word: bruschetta. That one recipe has made so many appearances on my dining room table, it's almost embarrassing. I did make one change and toast the bread in butter instead of oil, but the tomato mixture really sells it. I even make it in the winter with ripe hothouse tomatoes. I know, I know, I should eat seasonally, but gosh, I love that bruschetta.
I adore the books in this series by Williams Sonoma, and I never seem to have a problem with the recipes. They mostly include easy to find items, and there are extra blurbs about little-known techniques or ingredients. The pictures take up a full page, and they are absolutely gorgeous. I recommend this series to every cook I know.
See all 6 customer reviews on Amazon.com
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