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| Martha Stewart's Hors d'Oeuvres Handbook | 
 enlarge | Author: Martha Stewart
Publisher: Clarkson Potter
Category: Book
List Price: $37.50
Buy Used: $7.25
You Save: $30.25 (81%)
New (38) Used (73) Collectible (8) from $7.25
Avg. Customer Rating:  78 reviews
Sales Rank: 26259
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 496
Shipping Weight (lbs): 3
Dimensions (in): 9.2 x 7.5 x 1.7
ISBN: 0609603108
Dewey Decimal Number: 641.812
UPC: 045863603104
EAN: 9780609603109
ASIN: 0609603108
Publication Date: March 30, 1999
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 Excellent December 28, 2006
2 out of 2 found this review helpful
I got this book out from the library so many times that I had to buy it.
I like the fact that every dish has a photograph so that you can see the how the finished result is meant to look, plus there is a wide range of simple through to fancy hors d'oevres for every occassion.
This book is just full of ideas, and is well organised into different categories. Some people have mentioned that they find the layout annoying as the first part of the book has the photographs, and the second the recipes, but I actually qute liked this as you can flick through the photos and imagine how the hors d'oevres will look, plan the menu, and then get the recipes. For very visual people, this layout works well.
Thoroughly recommended, a must have for every party host for elegant and impressive hors d'oevres.
This is a terrific recipe book... August 2, 2006
3 out of 3 found this review helpful
Gorgeous photos, as most of the previous reviewers have indicated and if you take your time, they can look this way for you too! I have used this recipe book for many occasions/events...Granted, I really enjoy cooking, but have primarily used this book as my source for hosting wedding showers, personal cocktail parties and private family affairs. Most of the individual recipes are easy to prepare and, together, the recipes can be used to offer a substantial meal for many people. Their beautiful presentation absolutely makes for a professional, elegant appearance. A drawback....a lot of the recipes have to be prepared or assembled "day of" or "minute of", which makes it extraordinarily difficult to get multiple plates of food out at the same time, unless you have multiple people helping ...Overall, would recommend for purchase....
Beautiful but not perfect May 13, 2006
5 out of 8 found this review helpful
We come to expect Martha's books to be perfection. Although this book comes close, and the recipes are certainly gorgeous and inspiring, the layout of the book is a little complicated and smacks of being thrown together in a hurry.
All the recipes' photographs are jammed into the front section of the book on glossy, and the recipes are relegated to the rear on matt, giving it a wee bit of a "cheap" feel.
Although I quite like the way the hors d'oeuvres are divided, quite creatively, into subheads like "layered and stacked" and "skewered and threaded", I'm not sure that this is overly helpful. And the constant references to "recipe on page such-and-such" make for reader frustration and reluctance that even the most inexperienced layout designer should know to refrain from. The photography is beautiful but not deliciously stunning. Martha's Baking Handbook has far better design and layout elements.
Nonetheless, this is some tome, and worth owning if you love to entertain. The recipes are worldly, glamorous, accessible, comprehensive and gorgeous.
A must-have, despite its small flaws.
very happy with this purchase. February 16, 2006
2 out of 2 found this review helpful
this book is full of great ideas as well as a building blocks section - very helpful when coming up with your own variations. Presented very well with two silk ribbon page markers - one for the photo in the beautiful photo section and one for the recipe in the recipe section.
Feast for the eyes and the belly February 1, 2006
4 out of 4 found this review helpful
The photographs in this book are just as good as the recipes. As some other reviewers have pointed out, it would be nice if the photos accompanied the recipes rather than splitting all the text from the photos. Still, all the recipes that I have tried from this book (about a dozen) have yielded spectacular results and much praise for the cook. Novice cooks may find many of the recipes a bit daunting, but as an intermediate cook I found them to be very manageable. The recipe for the golden ravioli could not be easier, but recipes with this level of simplicity seem to be the exception rather than the norm. Many have instructions on making ahead, whether it is advised or not, and this is very helpful when planning a menu. Even if you don't care for Martha Stewart, try the book if you want a good reference with a wide variety of hors d'oeuvres.
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