Rating: 
Summary: Great hors d'oeuvres, if you have the time
Review: As much as I like Martha Stewart, I have to say - Who has the time to entertain like that? Martha's recipes are great, but not all are simple. Entertaining should be easy and fun. Not complicated with hard to find ingredients.
Rating:
Summary: Great hors d'oeuvres, if you have the time
Review: I purchased this book because oftentimes my standard pigs-in-a-blanket or deviled eggs just won't do. A little frightened at first glance of this book, Martha being the domestic elitist and all and the cover depicting nothing less than perfection, one quick read-through convinced me that even I could handle creating something I still have a hard time spelling. The book divided by events, ranging from casual to formal, such as "Tea Party in the Library," "Outdoor Barbecue," "Seafood at the Beach" and "Grand and Elegant Party." My lifestyle isn't so "event" structured, with most of my gatherings relatively casual, so I wanted to make sure there were recipes available and adaptable to my kind of living. Early in the book, Martha lists some required equipment, which includes Japanese paring knives, a Chinese cleaver, a pain de mie pan (?), a porcelain coeur a la creme mold, crimping tools, paper frills, etc. Daunting as it was, I found that this equipment is not really required for her miniatures to be quite palatable. Martha is also keen on presentation, as you all well know, and much of the book focuses on displaying the beautifully prepared hors d'oeuvres on antique silver platters, Depression glass stands and black lacquer trays, with elaborate garnishes of fresh flowers, herbs, or themed bric-a-brac. For instance, an eighteenth century lacquered Chinaman accompanies her small slices of Sauteed Foie de Canard, served with a chive topping on a triangle of toasted pain de mie (hence the abovementioned pan). The presentation is wonderfully represented in the photographs, but remember, for those of you who consider paper plates adequate for exhibition, these are merely suggestions to assist you in your assemblage. All this fluffy stuff aside, I found the recipes to generally be easy and quite tasty. The only thing that makes them complicated is when Martha asks you to use special equipment to make fancy edges or special decorative touches. This, again, is not required, and if you take the recipe for what it is and remove all the bells and whistles, you'll find there are many options ranging from simple to elegant, all within the "normal" (non-Martha) person's skill level. For instance, Martha includes a classic recipe for Deviled Eggs, and on the same page a recipe for Hard-Boiled Quail Eggs with Seasoned Salt, and another for Pickled Quail Eggs. Other simple recipes include Skewered Tortellini, Asparagus Wrapped with Proscuitto, and Pesto Pasta, as well as guacamole and rib recipes. Recipes that I initially thought would be difficult surprised me at their relative ease -- Brie en Croute, Fresh Crabmeat Empanaditas, and Grilled Tiger Shrimp with Dill. I rate this book fairly high for it's good base of quality, customer-friendly recipes that I can actually make trouble-free. I ignored much of the frills and decoration guidance, but should you be partial to Martha's sometimes hard-to-find equipment and time-consuming presentation, you'll enjoy this book.
Rating: 
Summary: Martha's hors d'oeuvres transform a staunch deviled-egger.
Review: I purchased this book because oftentimes my standard pigs-in-a-blanket or deviled eggs just won't do. A little frightened at first glance of this book, Martha being the domestic elitist and all and the cover depicting nothing less than perfection, one quick read-through convinced me that even I could handle creating something I still have a hard time spelling. The book divided by events, ranging from casual to formal, such as "Tea Party in the Library," "Outdoor Barbecue," "Seafood at the Beach" and "Grand and Elegant Party." My lifestyle isn't so "event" structured, with most of my gatherings relatively casual, so I wanted to make sure there were recipes available and adaptable to my kind of living. Early in the book, Martha lists some required equipment, which includes Japanese paring knives, a Chinese cleaver, a pain de mie pan (?), a porcelain coeur a la creme mold, crimping tools, paper frills, etc. Daunting as it was, I found that this equipment is not really required for her miniatures to be quite palatable. Martha is also keen on presentation, as you all well know, and much of the book focuses on displaying the beautifully prepared hors d'oeuvres on antique silver platters, Depression glass stands and black lacquer trays, with elaborate garnishes of fresh flowers, herbs, or themed bric-a-brac. For instance, an eighteenth century lacquered Chinaman accompanies her small slices of Sauteed Foie de Canard, served with a chive topping on a triangle of toasted pain de mie (hence the abovementioned pan). The presentation is wonderfully represented in the photographs, but remember, for those of you who consider paper plates adequate for exhibition, these are merely suggestions to assist you in your assemblage. All this fluffy stuff aside, I found the recipes to generally be easy and quite tasty. The only thing that makes them complicated is when Martha asks you to use special equipment to make fancy edges or special decorative touches. This, again, is not required, and if you take the recipe for what it is and remove all the bells and whistles, you'll find there are many options ranging from simple to elegant, all within the "normal" (non-Martha) person's skill level. For instance, Martha includes a classic recipe for Deviled Eggs, and on the same page a recipe for Hard-Boiled Quail Eggs with Seasoned Salt, and another for Pickled Quail Eggs. Other simple recipes include Skewered Tortellini, Asparagus Wrapped with Proscuitto, and Pesto Pasta, as well as guacamole and rib recipes. Recipes that I initially thought would be difficult surprised me at their relative ease -- Brie en Croute, Fresh Crabmeat Empanaditas, and Grilled Tiger Shrimp with Dill. I rate this book fairly high for it's good base of quality, customer-friendly recipes that I can actually make trouble-free. I ignored much of the frills and decoration guidance, but should you be partial to Martha's sometimes hard-to-find equipment and time-consuming presentation, you'll enjoy this book.
Rating: 
Summary: Solid First Course Helper of a Cookbook
Review: I've enjoyed this one so much {'ve moved on to her new Hors d'Oeuvres Handbook. However, this one has much in it, so to get this one as well and use it.Some of my all=time favorites are here: Apples with chicken liver pate, Orange muffins with Smoked Turkey, and Roquefort Grapes. I find this a useful book in its structure by function: Tea Party, Christmas Cocktails, Outdoor Barbe, etc. Bonus as in all her cookbooks, fantastic clear photos and marvelous creative ways to serve an eye=catching, tastebud wowing first course!
Rating:
Summary: Solid First Course Helper of a Cookbook
Review: I've enjoyed this one so much {'ve moved on to her new Hors d'Oeuvres Handbook. However, this one has much in it, so to get this one as well and use it. Some of my all=time favorites are here: Apples with chicken liver pate, Orange muffins with Smoked Turkey, and Roquefort Grapes. I find this a useful book in its structure by function: Tea Party, Christmas Cocktails, Outdoor Barbe, etc. Bonus as in all her cookbooks, fantastic clear photos and marvelous creative ways to serve an eye=catching, tastebud wowing first course!
Rating:
Summary: I loved the WHOLE book
Review: Martha's books are not just pretty books. And this one is my favorite. I feel like Martha is right by my side everytime I open the book. Filled with info that I needed from the beginning on supplies , planning, and of course, the recipes. I still buy Martha's books because the pictures are so beautiful, but I USE this book. I COOK from this book. Try making The Breakfast Buffet for your family . You'll see what I'm talking about.
Rating: 
Summary: I did my best but the guests hated the Hors D'Oeuvres
Review: The guests hated the finger food and I would think there are better books on the subject. I am terrified to visit the golf & tennis club after the dinner debacle. Maybe Martha's finger food was well received in Nutley, NJ but in Short Hills it was another story.
Rating:
Summary: I did my best but the guests hated the Hors D'Oeuvres
Review: The guests hated the finger food and I would think there are better books on the subject. I am terrified to visit the golf & tennis club after the dinner debacle. Maybe Martha's finger food was well received in Nutley, NJ but in Short Hills it was another story.
Rating:
Summary: Tastes as good as it reads!
Review: This is a fabulous book. I received it as a Christmas gift when it was first published. I read and re-read the recipes, and was frankly overwhelmed. Not by the recipes, but the pictures. So, I fantasized about making the foods. I didn't venture to attempt the recipes for several months. I attended a reception at the Schomburg Center in NYC, and as I ate the great foods, I had a sense of dejavu. I thought, "Oh my goodness, these are the Martha recipes." I quickly asked a member of the wait staff for more info on the horsdouvres, and sure enough, they came from this book. After that, I went to the kitchen, and began cooking. These are some of the most reliable recipes you will ever have. The instructions are perfect, and you too can create these marvelous dishes. To quote you know who, "It's a good thing." P.S. I loaned my book out, and never got it back. I am ordering a new one from Amazon.com.
Rating:
Summary: Tastes as good as it reads!
Review: This is a fabulous book. I received it as a Christmas gift when it was first published. I read and re-read the recipes, and was frankly overwhelmed. Not by the recipes, but the pictures. So, I fantasized about making the foods. I didn't venture to attempt the recipes for several months. I attended a reception at the Schomburg Center in NYC, and as I ate the great foods, I had a sense of dejavu. I thought, "Oh my goodness, these are the Martha recipes." I quickly asked a member of the wait staff for more info on the horsdouvres, and sure enough, they came from this book. After that, I went to the kitchen, and began cooking. These are some of the most reliable recipes you will ever have. The instructions are perfect, and you too can create these marvelous dishes. To quote you know who, "It's a good thing." P.S. I loaned my book out, and never got it back. I am ordering a new one from Amazon.com.
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