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James Beard's & Hors D'oeuvre And Canapes Hardcover – Oct 17 1999


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Product Details

  • Hardcover: 192 pages
  • Publisher: Running Press; Revised edition (Oct. 17 1999)
  • Language: English
  • ISBN-10: 076240664X
  • ISBN-13: 978-0762406647
  • Product Dimensions: 23.7 x 16.2 x 2 cm
  • Shipping Weight: 499 g
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #983,389 in Books (See Top 100 in Books)

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Format: Hardcover
Presented here are classic ways to impress your guests at the next cocktail party! Recipes are simple to follow, tasty, and a great deal of fun. Certainly there are some recipes that perhaps won't appeal much to hosts today...I find beef tongue and the many ways suggested by Beard to serve it not very appealing. But maybe that's just a matter of taste! The canapes are great! The suggested spreads are great for variety sake. From an historical perspective it is interesting to read what was popular and this book certainly gives us insight into things popular in the 1940s. An especially interesting note here with respect to changes in time, in Beard's discussion of the Key to the Cocktail Party, Chapter 1, he suggests that the host/hostess have "plenty of cigarettes, and not only your brand." I find this comment quite revealing and interesting.
This is a great book for all those interested in creating a fun, entertaining and tasty cocktail party.
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Format: Hardcover
James Beard's first cookbook. A classic that even today offers endless ideas for finger foods. Even after 50 years, this book is still in print and still a valuable reference for the home cook and the professional chef.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 5 reviews
1 of 1 people found the following review helpful
Plan your next party right here! Dec 28 2001
By Cat Who Fan - Published on Amazon.com
Format: Hardcover
Presented here are classic ways to impress your guests at the next cocktail party! Recipes are simple to follow, tasty, and a great deal of fun. Certainly there are some recipes that perhaps won't appeal much to hosts today...I find beef tongue and the many ways suggested by Beard to serve it not very appealing. But maybe that's just a matter of taste! The canapes are great! The suggested spreads are great for variety sake. From an historical perspective it is interesting to read what was popular and this book certainly gives us insight into things popular in the 1940s. An especially interesting note here with respect to changes in time, in Beard's discussion of the Key to the Cocktail Party, Chapter 1, he suggests that the host/hostess have "plenty of cigarettes, and not only your brand." I find this comment quite revealing and interesting.
This is a great book for all those interested in creating a fun, entertaining and tasty cocktail party.
cant beat James Beard!! May 5 2015
By Rumeur - Published on Amazon.com
Format: Hardcover
I wish in my lifetime that I would've had the chance to not only eat the foods James Beard made, but to also have met him in person

In reading this updated version there are forwards by Julia Child & other famous chefs who did get to know him & they describe a very large man both in stature, girth & personality. Guess some would say "larger than life" type. This is why I'd have loved to meet him

The book tells how to have a good cocktail party, do's & don'ts, & also of course----recipes!!

It talks about the differences of canapés vs hors d'ouvre ( yes the correct spelling leaves out the "s" & he was intelligent enough to adhere to that & be one of the rare ones to know the correct spelling ). These 2 items are not to be THE MEAL but to get the guests gastronomic juices excited for more complimenting tastes which the meal would bring to the table later. No more than 2 mixed drinks, regular liquor & to also include non alcoholic drink at a cocktail party since not everybody can drink or wants to drink liquor

The remainder of this book starts off with some simple mixed drink recipes, going into recipes for different types of hors d'ouvre, & then onto canapés with a nice aperitif

I'll admit, when it comes to James Beard, not only did he stay true to American foods although he traveled extensively & learned a great many dishes , but I'm a Beard "groupie". I'd try most any of his recipes that were within my capabilities as a very newbie cook, just to see if I could get my version anywhere near what it must've been like to eat his fine cuisine

I highly recommend this to anyone who loves cookbooks or likes to try new recipes, looking for new ideas or just wanting to eat some great food from a book from a chef with a great spirit & great palate for his foods. He also loved to use fresh foods as often as possible. He found that very important. If not in season, try a different recipe

I received a digital copy of the revised edition from Net Galley & publisher open road integrated media in return for an honest review
1 of 2 people found the following review helpful
Cool Little Cookbook Daddy-O March 9 2011
By Thomas Crapaud - Published on Amazon.com
Format: Hardcover
I actually inherited this cookbook. Found it in my mom's bookcase She said it was my Dad's. She said he liked to entertain. It's the 1960's printing. It has a lot of cool old ways of preparing food. There's strange aspics and spreads. There's an interesting beef tartar appetizer. The beef tongue appetizers are something you don't see too much these days. There's basic drink recipes. It definitely has a vibe of old school cocktail parties with Bossa Nova playing in the background and the guests knocking back martinis. What's really cool is how Beard's personality comes through. He's hilarious with his criticism and kudos, like on the drink recipe for, I think, the Tom Collins he says he garnishes the drink with a single cherry rather than the 'fruit cocktail', meaning the skewers of fruit etc. that were starting become common back then. Grab this one if you like quirky old school eats.
Useful as well as informative June 9 2014
By bunny68 - Published on Amazon.com
Format: Hardcover Verified Purchase
This book is a bit of a period piece but useful nonetheless. Good recipes, equally good party advice. I've never met a James Beard book I didn't like!
2 of 4 people found the following review helpful
The book that started it all July 20 2000
By Derek Lyons - Published on Amazon.com
Format: Hardcover
James Beard's first cookbook. A classic that even today offers endless ideas for finger foods. Even after 50 years, this book is still in print and still a valuable reference for the home cook and the professional chef.


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