The Book of Finger Food

Rating:
Summary: Great introduction to party food.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Finger Foods, starts with a brief introduction into the choice of party food and its planning, quantities, preparation, presentation and accompanying drinks, and then presents recipe suggestions for all party food in all varieties, from quick and easy recipes to cheese and dessert. Special chapters are dedicated to egg, seafood, poultry, (red) meat and vegetable recipes. Classics such as baked new potatoes and potato wedges, baked camembert, won tons, Maryland crab cakes, mini chicken tikka, mini pizzas, cheese and onion tartlets, roesti and shrimp toasts appear next to unique dishes such as cheese and watercress puffs, lime tartlets, nut and coffee meringues, sticky chicken lollipops, and walnut bread with ham and salsa.

From Arnold Bennett slices and artichoke frittata to zucchini drops, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of dishing it up at a party - and at a bargain price, to boot. Also recommended: This series' installments on antipasti and appetizers.