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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: #1,021,467 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: 9 reviews
2 of 2 people found the following review helpful
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
2 of 2 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.
1 of 1 people found the following review helpful
Classic cocktail party cookbook July 1 2015
By Amazon Customer - Published on Amazon.com
Format: Kindle Edition
The Horsd'oeuvre and Canapés cookbook by James Beard is a classic cookbook filled with old-fashioned, timeless recipes. Many of the recipes and techniques reflect the tastes of yesteryear while standing the test of time. I would recommend exercising caution, as the USDA has recommended not using raw meat or raw eggs in recipes. There are some recipes in this cookbook that use both ingredients raw. On a positive note you will find many tasty recipes that will delight your guests.

Chapters you will find in this cookbook include:

The Key To the Cocktail Party
Cold Horsd'oeuvre for Cocktail Parties
Canapés
Cocktail Sandwiches
Hot Horsd'oeuvre for Cocktail Parties
Accessories
Horsd'oeuvre As a First Course at Luncheon or Dinner
Stocking the Larder

Some recipes that piqued my interest include:

Allumettes of Chicken and Ham
Cucumber Open Face (Sliced bread spread with sweet butter and topped with sliced cucumbers, onion and beets then topped chopped egg white)
Potato Chips (a recipe to make homemade potato chips)
Aunt Lizzie's Bacon Tart
Hamburger Balls
Cheese Puffs
Cocktail Crepes

You will also find a good selection of drink recipes. Some of those recipes include:

The Martini - Circa 1940 made with 3 parts gin to 1 part French Vermouth with lemon peel and tiny onions
The Martini - Circa 1961 made with 9 parts gin to 1 part vermouth
The Standard Manhattan
The Bronx
White Satin
Old Fashioned (minus the fruit which Beard said he "loathed")
Side Car
Tom Collins (shaken not stirred)
Vermouth Cassis
Bloody Mary

Beard includes a section on how to set up a tea table, and recommends serving soft drinks for guests who do not partake of alcohol.

This is a comprehensive cookbook that includes recipes for almost any party and when used wisely will serve the cook well.

Recommend.

Review written after downloading galley from NetGalley.
1 of 1 people found the following review helpful
A must read for both the culinary historian and contemporary home cook! May 7 2015
By BehaviorQueen - Published on Amazon.com
Format: Kindle Edition
Reading James Beard Hors d’Oeuvre and Canapés book was an experience of going back into the recent past of gracious entertaining. Beard thoughtfully keeps the focus on the pleasure he can bring to his guests while the hosts are able to interact and socialize at the same time. He gives recipes which are simple and delicious to make, many of which can be made ahead. Although some of his ideas are deceptively simple, he includes items that you can stock in your pantry so that you can quickly put delicious nibbles out for unexpected guests. Reading between the lines, you hear James Beard’s voice and can only wish that you were among those he counted as friends. This is a must read for any student of culinary history as well as those who want to entertain in an elegant and delicious manner. I would like to thank Netgalley.com for giving me the opportunity to review this book.
3 of 4 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.


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