Martha Stewart's Hors d'Oeuvres Handbook

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Clarkson Potter

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No one knows better how to give a party than Martha Stewart-and as she proves in this comprehensive and visually dazzling handbook, great parties begin with great hors d'oeuvres. Three hundred all-new recipes, each photographed in full color, show why Martha Stewart is still America's style authority and most trusted party host. It was fifteen years ago that Martha Stewart first turned her creativity and talent for teaching to this subject, when she defined the look and flavor of party appetizers for professionals and home cooks in Martha Stewart's Hors d'Oeuvres. Since then, America's tastes have evolved and Martha's own approach to food has expanded to encompass flavors from around the world, seasonal ingredients fresh from the garden, and innovative preparations all presented with an unsurpassed eye for beauty. In this book, after laying out the basic foundations and techniques, Martha presents chapters on different hors d'oeuvre categories that are brimming with new ideas-Layered and Stacked; Wrapped, Rolled, Filled, Folded, and Stuffed; and Skewered and Threaded. Whether a classic cocktail party food reinvigorated with her wit and style-chicken salad tea sandwiches turned on their sides and encrusted with sesame seeds, for example-or deliciously decadent dips for cruditis and seafood updated with Indian dhal or white beans and mustard greens; tiny toasted breadboxes filled with Welsh rarebit; or savory sips of soups in edible cups, these impeccable jewels are as exciting as anything Martha has ever invited her readers to serve on the buffet or tea table or pass among guests. Reflecting Martha's favorite way to entertain now-informal and relaxed-there is also Bites and Pieces, a chapter packed with simple recipes for parties that please the guests without undoing the host. Marinated olives, spiced and seasoned nuts, handmade cheese crackers, and spicy cocktail ribs can be prepared quickly and easily in advance and arranged before the doorbell rings. Even the drinks have been provided: classic and contemporary cocktails, imaginatively garnished, are accompanied by a guide to stocking the bar and serving champagne. Everything about Martha Stewart's Hors d'Oeuvres Handbook has been considered to create a book that is easy to use. The size was chosen to comfortably fit in the hand, in the cookbook holder, or on the kitchen counter. Color photographs in the front of the book help cooks select which hors d'oeuvres to combine for their own parties; the cross-referenced recipes in the back have been tested in Martha's own kitchen and in the test kitchens of Martha Stewart Living; and two place-marking ribbons keep track of both picture and recipe. And every detail has been covered-tips on techniques and ingredients, serving ideas, menu suggestions, recipe variations, advice on party planning, and even a glossary of equipment, special ingredients, and supplies, with a guide to finding them. With its range of recipes, its wealth of ideas, its lavish photography, and its innovative format, Martha Stewart's Hors d'Oeuvres Handbook is simply the most instructive, inspirational, and indispensable guide to hors d'oeuvres ever compiled.


Martha Stewart
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Clarkson Potter
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Clarkson Potter
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Cookbook collections seem to migrate into three categories:

HONEYMOON: When these cookbooks are first purchased, one or two recipes are prepared, and then the book joins a long line with all the others somewhere on a distant bookshelf. REFERENCE: These cookbooks move to the front of the line and are voraciously used as a source of information for those bothersome questions that we all inevitably have. CLASSIC: These are the cookbooks that stay in the kitchen. They have corners of pages folded down, personal notes written in the margins that "someone" can read, and a page or two may be stuck together because of some gooey confection that got out of hand. Martha Stewart's The Hors D'oeuvres Handbook falls into this latter category. This is a book that all cooks will want to have close at hand.

From the first chapter titled, The Building Blocks for the Best Hors D'oeuvres, through chapters on layered and starched skewered and threaded and on to a chapter on the classics, the book is well organized and packed with vital information. The book is loaded with sidebars that contain "notes," techniques and substitutions, all are helpful and make the overall picture much clearer. This is meant to be a handbook, a how to, if you will. The pictures provide great serving ideas and also guide the layman step-by-step through some challenging processes.

The best part is that the recipes really work! Classic crab cakes with chili-lime aioli (page 352) were a recent hit with guests, with no deviation from the recipe. Of course there are the wonderful entertaining tips as only Martha Stewart can give! A whole section, "The Guide," takes the reader from the concept phase right through to service.

It takes a great team to pull off a work such as this, and rightfully, Martha gives much credit to her team of chefs, writers, and photographers. But with this work, as well as many others, you know who is at the helm, Martha Stewart-You go girl!


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