Whether you want appetizers to start off a meal or to serve as a buffet spread, this collection of recipes will fit the bill. Here in one volume is an incredible choice of delectable little morsels to whet the appetite. The recipes are drawn from across the world to help you create a selection of appetizers that everyone will enjoy, whatever the occasion. There are classics such as French Onion Soup or Roasted Tomatoes and Mozzarella with Basil Oil; Mediterranean delights such as Tapenade and Aioli with Vegetables; Scallops Wrapped in Prosciutto for a stylish dinner; tasty party bites such as Mini Saffron Fish Cakes and Fiery Tuna Spring Rolls; and more substantial snacks and first courses such as Beef Empanadas or Halloumi and Grape Salad. Including handy hints and advice on ingredients, as well as suggestions for quick and easy variations, this cookbook is all you need for the perfect start to every meal. 500 APPETIZERS The ultimate collection of finger food and first courses, dips and dippers, snacks and starters, shown in over 500 stunning photographs Anne Hildyard CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
Biblio NotesA superb collection of 500 recipes featuring an appetizer for every type of occasion, from first courses and finger foods to party bites Includes dips, hot and cold soups, salads, p t s, terrines and mousses, cheese and eggs, poultry and meat, fish and shellfish, and hearty vegetable dishes Enjoy tempting appetizers such as Fragrant Spiced Lamb on Mini Poppadums, Baba Ganoush with Lebanese Flatbread, Fish and Chermoula Mini Pies, Crab Dim Sum with Chinese Chives, and Chicken Flautas Illustrated with over 500 photographs and explained with clear step-by-step instructions to ensure great results every time Nutritional notes help you to plan a healthy menu About the Editor Anne Hildyard is a cooking editor, food lover and writer. For this volume she has collected an international selection of appetizing recipes sourced from leading food writers.
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