Williams-Sonoma Collection: Hors d'Oeuvre

Eye-catching and irresistible, hors d'oeuvres never fail to entice, whether they're juicy skewered shrimp with spicy dipping sauce, Mediterranean olives dressed with fresh herbs and zesty citrus, or tender new potatoes topped with caviar and crème fraîche.

Williams-Sonoma Collection Hors d'Oeuvre offers over 40 delicious recipes, including both classic favorites and fresh new ideas. In these pages, you'll find finger food designed to suit any occasion — from a casual celebration with friends to a black-tie cocktail party. This vivid full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to every kitchen bookshelf.

"Try any of these recipes and your guests will return for more."

Eye-catching and irresistible, hors d'oeuvres never fail to entice, whether they're juicy skewered shrimp with spicy dipping sauce, Mediterranean olives dressed with fresh herbs and zesty citrus, or tender new potatoes topped with caviar and crème fraîche.

Williams-Sonoma Collection Hors d'Oeuvre offers over 40 delicious recipes, including both classic favorites and fresh new ideas. In these pages, you'll find finger food designed to suit any occasion — from a casual celebration with friends to a black-tie cocktail party. This vivid full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to every kitchen bookshelf.

"Try any of these recipes and your guests will return for more."

Brigit L. Binns is a food writer and recipe consultant based in southern California. She is the author of Polenta, Cowboy Cocktails, and Jody Maroni's Sausage Kingdom Cookbook as well as a contributor to the Patina and Röckenwagner restaurant cookbooks and the Williams-Sonoma Kitchen Library and Casual Cuisines of the World series. A graduate of England's Tante Marie cooking school, she lived in Europe for 10 years, where she owned a catering business.