James Beard's & Hors D'oeuvre And Canapes (James Beard Library of Great American Cooking) Review

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James Beard's & Hors D'oeuvre And Canapes (James Beard Library of Great American Cooking) ReviewI 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.James Beard's & Hors D'oeuvre And Canapes (James Beard Library of Great American Cooking) OverviewThe first book written by the "Dean of American Gastronomy," James Beard's HORS D'OEUVRE AND CANAPES contains recipes and tips for all levels of entertainment-from simple cocktail parties to extravagant receptions. This premier kitchen reference features the most popular cocktails and drinks, as well as fabulous recipes for classic and innovative hors d'oeuvre such as Melon Melange, Anchovy Cheese Fingers, and Clam Croquettes.

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