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Overview
First impressions count, and nothing makes a better first impression on dinner guests than those delectable little nibbles that you set out before the main course. And you don't have to limit yourself to serving appetizers at the beginning of a meal. Appetizers are first and foremost about entertaining. They set the tone and the mood of an occasion, whether it's a formal dinner, an intimate get-together, or a big birthday bash. And, best of all, the cooking times are short, the ingredients are simple to find (mostly), and it's easy to make a few different recipes at the same time so you can impress your guests with a festive assortment.
In Appetizers For Dummies, celebrity chef, Dede Wilson shows you how to make foolproof recipes for 75 mouthwatering, bite-sized wonders--ranging from an Italian-inspired antipasto to a classic shrimp cocktail. Step-by-step, she fills you in on everything you need to know to:
- Impress your guests with delicious finger food and first courses
- Whip up everything from the classics to original, exotic, and offbeat appetizers
- Plan parties with theme menus that will get rave reviews from your guests
- Experiment with flavors and international cuisines
Whether you're looking for general ideas about designing appetizer menus or helpful lists of conventional ingredients, it's all here. Among other things, you'll discover:
- Helpful lists of pantry ingredients and how to use them to make appetizers almost instantly
- Ready-to-go menus for all occasions
- Recipes for munchies that can be eaten by the handful, as well as recipes for traditional favorites like deviled eggs and crab cakes
- How to expand your culinary horizons with tea sandwiches, quesadillas, puff pastries, tartlets, muffins, biscuits, and dozens of ethnic recipes
- Plated recipes for formal occasions, including artichokes with vinaigrette, smoked salmon, caviar, foie gras, and more
Whether you're new to the world of appetizers or you've been delighting guests with your famous finger foods and hors d'oeuvres for years, Appetizers For Dummies is the ultimate guide to spicing up any gathering with delicious mini culinary creations.
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Details
- ISBN-13: 9780764554391
- ISBN-10: 0764554395
- Publisher: For Dummies
- Publish Date: September 2002
- Dimensions: 9.25 x 7.43 x 0.61 inches
- Shipping Weight: 0.94 pounds
- Page Count: 272
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When I first discovered the Dummies® series, I was deep in the dire depths of computer despair. I'm not sure they made me smart, but their right-on, jargonless approach saved me hours of heartache and headache. I was delighted to find that the "Dummies" had found their way into the world of cooking, and I'd be willing to bet that they can make cooks smarter in the kitchen. My favorite so far is the latest, Appetizers for Dummies by Dede Wilson, with fabulous finger food ranging from fast to fancy, inexpensive to extravagant, appropriate whether you're setting the scene before the main event or throwing a cocktail party. I found a couple of the planning chapters particularly helpful, even after years of party giving: one on serving and set-up that includes calculating how much food to make; another on putting menus together, with a countdown to party time and ideas for upping the ante or scaling back. All of the 75 recipes have foolproof instructions, plus loads of chatty, truly helpful, often inspiring info in between. Starting with nifty nibbles like gussied-up nuts and popcorn, classics and dips by the dozen, the selections build in complexity. Next come canapés, crostini, tartlets, mini-muffins and hot hors d'oeuvres, including appetizer pizzas with enough toppings to tempt everyone you know. You can impress with international items from ceviche to stuffed grape leaves, or go for the formal—plated appetizers—or the formidable—smoked salmon, caviar and foiegras. No dumbing down here—you'll be up on star-quality starters.
From Dummies to Wiseguys
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Classics, old and new
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The Dummies style of smart cooking
When I first discovered the Dummies® series, I was deep in the dire depths of computer despair. I'm not sure they made me smart, but their right-on, jargonless approach saved me hours of heartache and headache. I was delighted to find that the "Dummies" had found their way into the world of cooking, and I'd be willing to bet that they can make cooks smarter in the kitchen. My favorite so far is the latest, Appetizers for Dummies by Dede Wilson, with fabulous finger food ranging from fast to fancy, inexpensive to extravagant, appropriate whether you're setting the scene before the main event or throwing a cocktail party. I found a couple of the planning chapters particularly helpful, even after years of party giving: one on serving and set-up that includes calculating how much food to make; another on putting menus together, with a countdown to party time and ideas for upping the ante or scaling back. All of the 75 recipes have foolproof instructions, plus loads of chatty, truly helpful, often inspiring info in between. Starting with nifty nibbles like gussied-up nuts and popcorn, classics and dips by the dozen, the selections build in complexity. Next come canapés, crostini, tartlets, mini-muffins and hot hors d'oeuvres, including appetizer pizzas with enough toppings to tempt everyone you know. You can impress with international items from ceviche to stuffed grape leaves, or go for the formal—plated appetizers—or the formidable—smoked salmon, caviar and foiegras. No dumbing down here—you'll be up on star-quality starters.
From Dummies to Wiseguys
I don't often include celebrity cookbooks, but I'm making an exception for The Sopranos Family Cookbook (Warner, $29.95, 256 pages, ISBN 0446530573) and, believe me, I didn't need any persuasion. The Sopranos have become family for the millions of fans who follow their weekly doings, which include indulging in hearty Italian-American fare, often prepared by the renowned New Jersey restaurateur Artie Bucco, chef/owner of Nuovo Vesuvio, favored by Tony and the boys. Artie not only welcomes you into his cucina, where food is la gioia di vivere and life itself, but brings you culinarily up close and personal with family members. Not that they're telling family secrets that could get us all in big trouble—it's more like they're revealing the foodie within and remembering meals that meant a lot to them. Don't worry about what's real, who's real, what's TV—what's the difference? No Mobster Lobster or Capon di Capo here, you get more than 100 great Neapolitan and Avellinese recipes (by Michele Scicolone, who is a very real, very good Italian food writer) and a sort of family food scrapbook, color photos and all. Corrado Soprano Jr., aka Uncle Jun, remembers "stuffing his face" with his Mama's Pasta Fazool in the winter and Giambotta, a fresh vegetable stew, in the summer. Carmela talks about Tony's favorites like Ziti al Forno with ricotta and little meatballs and Mom's Pear and Grappa Pound Cake. Tony advises on grilling Italian-style, Paulie Walnuts on Italian-American Food Speak and Bobby Bacala on the perfect cannoli, with added style tips for the wider-waistlined. Wherever you come from, Artie invites you to join him and all the Sopranos at the ever-popular Italian-American table.
Classics, old and new
Donna Hay's cookbooks are gorgeous, extra-large format, sturdy paperbacks packed with scrumptious, sumptuous color photographs. They positively make you want to cook. Modern Classics Book 1 (Morrow, $24.95, 192 pages, ISBN 0060095245), the new beauty from this best-selling Australian food writer, has a specific agenda. Donna's gastronomic goal is to give timeless classics a new look, while preserving their old appeal and to spotlight new dishes that go beyond fad and five-minute fame to claim a place among "next-generation" classics. She starts with super soups, from a fabulous French Onion Soup to a Thai Chicken and Coconut Soup bursting with exotic flavors. And everything else follows: salads, fresh and clean; veggies, versatile and varied; roasts and simmers, from the simple elegance of a beef fillet to a masterful Moussaka; pasta, noodles and rice, indispensable and in style, whether it's Pad Thai, Lasagna or Lemon and Parmesan Risotto; savory pies and tarts, comforting, filling or downright thrilling. Between chapters are "Short Order" ideas for excellent accents and quick fixes. And if you're wondering what to do for dessert, hold on. Modern Classics Book 2 will be along later this year to satisfy your sweet tooth.