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Martha Stewart's Hors d'Oeuvres Handbook [Hardcover]

Martha Stewart
4.1 out of 5 stars  See all reviews (63 customer reviews)

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Book Description

March 30 1999
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 crudités 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.

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Product Description

From Amazon

With Martha Stewart's Hors d'Oeuvres Handbook, Stewart, along with Martha Stewart Living food editor Susan Spungen and photographer Dana Gallagher, has created not just a handbook but a dream book. The first 225 pages consist entirely of beautifully photographed, exquisite nibbles, tastes, and bites--and the following 270 pages give you the recipes and instructions to re-create them at home. Pink and orange ribbons bound into the book allow you to easily mark photos and recipes. Only Martha and her staff would come up with something so beautiful and practical.

You can browse the photos for inspiration, or dive right into one of the chapters, all organized by presentation, such as "Layered and Stacked"; "Wrapped, Rolled, Filled, Folded and Stuffed"; "Skewered and Threaded"; "Bites and Pieces"; and "Sips and Drinks," just to name a few. Having a few friends over for cocktails before the show? How about Crispy Asparagus Straws, a delicious combo of asparagus wrapped in prosciutto and phyllo and sprinkled with Parmesan? The sophisticated flavors belie the ease of preparation. Have a little more time to prepare? The Jicama and Green Papaya Summer Rolls with Peanut Dipping Sauce are tasty and beautiful.

As gorgeous as this cookbook is, don't dismiss it as coffee-table cooking--several helpful photos show technique as well as finished product, and Martha's tips and notes are sprinkled throughout the text. For example, a lengthy sidebar on purchasing and preparing shrimp shares how to buy shrimp (the high quality of flash-frozen shrimp these days makes it perfectly acceptable), how to cook it (use kosher salt in your cooking water), and how best to peel and devein the little treasures. Similarly, reading the note on preparing phyllo will encourage even a novice cook to try her hand at Phyllo Triangles with Feta and Spinach or Curried Walnut Chicken. If you're planning a party and need fabulous finger food, you needn't look any further than Martha Stewart's Hors d'Oeuvres Handbook. --Rebecca A. Staffel

From Publishers Weekly

In her second book on the subject (after Martha Stewart's Hors d'Oeuvres: The Creation & Presentation of Fabulous Finger Food, 1984), Stewart seems to have enjoyed the collaboration. This is a wonderfully produced compendium, with exhaustively detailed recipes to suit a wide range of palates, budgets and culinary skills (though not intended for neophyte cooks). Following the introduction are more than 300 color photographs (not seen by PW), cross-referenced to the recipes in the book's second half. The first chapter, "Building Blocks for the Best Hors d'Oeuvres," includes Stewart's typically painstaking instructions for making such foundations as Pattypan Squash Cups, Miniature Flour Tortillas and Green Tea Crepes. The next five chapters are organized by type: "Layered and Stacked" offers pizza variations and imaginative terrines; "Skewered and Threaded" has Moroccan Salmon Skewers and Figs in a Blanket; "Bites and Pieces" features Classic Crab Cakes and a section on marinated olives. "Classics" contains previously published recipes, including Phyllo Triangles with Wild Mushrooms. Throughout, helpful sidebars discuss such topics as dumpling wrappers (paper-thin sheets of dough); selecting, preparing and serving oysters; or the best hors d'oeuvres to bring to a potluck party. Advice on party planning, menus, lists of suppliers and an index top off this well-stuffed volume.
Copyright 1999 Reed Business Information, Inc.

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Customer Reviews

Most helpful customer reviews
3.0 out of 5 stars Great recipes but Nov. 24 2013
Format:Hardcover|Verified Purchase
The book had a musty door which diminishes its appeal. The recipes are classics and the content comprehensive. It's a go to book for appies.
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4.0 out of 5 stars great reference May 6 2010
Martha Stewart has style and the ability to find the best of the best. She can take something ordinary and turn it into something amazing. She has ideas and tips for everyone even if you have never cooked before. Regardless of this woman's personal history, she is truly the queen of her craft.
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5.0 out of 5 stars LOVE this book May 28 2004
i go back to this book time and again for perfect and impressive hors d'oeuvres. not only are they beautiful, they are just delicious. many of her basic building blocks, such as the hollowed out cucumber cups, allow you to improvise and use what's on hand. i have several of her books, and this one is my absolute favorite.
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4.0 out of 5 stars Inspiring, but demanding Feb. 18 2004
This book is full of great ideas and has a beautiful photo section taking up much of the first half of the book. However, as with her TV show recipes, it can feel a bit that you have to do exactly what Martha says! In fact there's a lot of information in the recipe section and although many of the recipes are time-demanding, they are less scary than they first appear. It's *the* book for special events.
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5.0 out of 5 stars A must have for all Entertainers! March 9 2003
The Hors D'Oeuvres Handbook by Martha Stewart is filled with creative appetizer recipes and spectacular pictures that make you want to run to the kitchen and start cooking. Stewart is, no doubt, an authority on entertaining and this book shows how she has evolved from the first Hors D'Oeuvres book she wrote in the early 80's. I have tried several recipes, and they were all great, specially the Crispy Asparagus Straws (Fresh Asparagus wrapped in prosciutto, fresh parmigiano and then several sheets of phyllo dough), and the Mini Bisteyas (Morrocan Chicken Phyllo Pies).
My friend who owns a catering company uses this book all the time and is having lots of success with the new ideas.
If you want to impress your guests or family, this book has many many recipes that will make you show off your kitchen skills.
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5.0 out of 5 stars Another Great Martha Stewart Book Jan. 8 2003
No matter what personal troubles may ail Martha, she cannot be faulted for this book. As with all her books, it's excellent! Beautiful photographs. Complete instructions for the recipes. Fabulous serving suggestions. It's a pleasure just to look through this book! I bought the hardcover edition as a gift for my sister because books like this are timeless and she'll be using it for many years to come. You won't be disappointed!
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1.0 out of 5 stars Awful book. Took me hours and it did not work Jan. 7 2003
By A Customer
I tried a few of her recipes and they came out like dog food.
Try the Betty Crocker on Hors D'Oeuvres book. The Le Cordon Blue series of cook books are much better and easier. Avoid most of Martha's books unless you like pretty pictures!
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3.0 out of 5 stars Disappointing..... Sept. 15 2002
By A Customer
Had high hopes.....not anything much appealing or original.....*yawn*....most recipes are quite involved, and considering the results, I just don't like this one.....Not her best.....
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