A culinary classic! The legendary chef’s definitive guide to cocktail party food and drink.
James Beard, one of the most renowned names in the culinary world, launched his career in the same way that every good meal should start: with inventive, delicious, and elegant appetizers.
Hors d’Oeuvre and Canapés is a master class in creating perfect finger foods. Filled with stunning recipes including sliced beef with anchovy and Roquefort cheese balls, classic favorites such as deviled eggs, unique touches like mint butter for cold roast lamb, advice on decorations and hosting—and James Beard’s signature wit and charm—this guide will turn any evening event into an elegant soiree. From cocktails to sandwiches to pastries and more, Beard’s recipes are simple yet sophisticated, accessible for any home chef, and sure to stun even the most jaded guest.
Featuring an introduction by Julia Child and a foreword by Jeremiah Tower, this edition of the first cookbook Beard ever published is an essential part of any culinary collection. In the words of Gael Greene, “Too much of James Beard can never be enough for me.”
Open Road Media; May 2015
- ISBN: 9781504004541
- Read online, or download in secure ePub format
- Title: Hors d'Oeuvre and Canapés
- Author: James Beard; Julia Child (other)
Imprint: Open Road Media
In The Press
“In the history of American cooking there are three towering figures: Fannie Farmer . . . Irma. S. Rombauer . . . and James Beard, whose many cookbooks and appearances in public forums encouraged in us the belief that cooking could be more fun than chore.” —The Washington Post
“Mr. Beard, more than any other person, helped shape the change in American dining habits. He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.” —The New York Times
“When Beard talked food, he talked in timeless truths.” —Jeremiah Tower
“Too much of James Beard can never be enough for me.” —Gael Greene
About The Author
James Beard (1903–1985) was an American cookbook author, syndicated columnist, teacher, and television personality. Designated the “dean of American cookery” by the New York Times, Beard laid the foundations for generations of amateur and professional food enthusiasts. After publishing his first cookbook in 1940, Beard went on to host the NBC cooking show I Love to Eat. In 1955 he founded the James Beard Cooking School, where he taught for many years. Over the course of his career, Beard wrote countless cookbooks, including several seminal works, and he inspired and influenced chefs throughout the world. His legacy lives on through the James Beard Foundation, established in his honor to provide scholarships and awards recognizing excellence in the culinary arts.