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About
An indispensable guide to cocktail food and drink by the timeless chef and writer James Beard The first book by the master chef whom the New York Times hailed as the "dean of American cookery," Hors d'Oeuvre and Canapés is a culinary classic. Imbued with Beard's signature wit and intimacy, this collection offers tips and recipes for all types of entertaining and includes an extensive list of exquisite finger foods like sliced beef with anchovy or Roquefort and chive cheese balls-cocktail-party fare that works beautifully for any soiree. From the decorations to the perfect mixed drinks to advice on hosting, James Beard provides essential information for the home cook. There is also a wide variety of unique, tiny touches, such as mint butter for cold roast lamb, intermixed with tried-and-true favorites like deviled eggs. Complete with careful instructions on preparing and serving hot and cold cocktail foods, sandwiches, pastries, and much more, Beard's recipes are simple yet sophisticated, making for splendid, mouthwatering fare to be enjoyed by all.
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Reviews
"In the history of American cooking there are three towering figures: Fannie Farmer . . . Irma. S. Rombauer . . . and James Beard, whose many cookbooks and appearances in public forums encouraged in us the belief that cooking could be more fun than chore."
The Washington Post
"Mr. Beard, more than any other person, helped shape the change in American dining habits. He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table."
The New York Times
"When Beard talked food, he talked in timeless truths."
The New York Times