Appetizers
See also: Entertaining
 Martha's Entertaining
Martha Stewart
The Queen of Entertaining returns with her latest book on the do's and don'ts of hosting a party. From more casual, laid-back atmospheres, to chic and elegant affairs, Martha Stewart's passion and expertise in hospitality has not waned at all since the release of her first book on entertaining that she released so many years ago. Never be at a loss for party advice again! Hardcover, 432 pp. $75.00.
 Cocktails & Amuse-Bouches
Daniel Boulud & mixologist Xavier Herit
Chef Boulud will soon be our neighbour on the block as early as next year when the new Four Seasons Hotel opens with a Cafe Boulud ensconced inside. We're also hoping for a great bar for end of day drinks! Meantime.....this is a lovely boxed set, one book Cocktails for Her, one Cocktails for Him with recipes for little nibbles included in each book. Hardcover, 152 pp. $49.95.
 Hors d'Oeuvre at Home
Culinary Institute of America
The Culinary Institute of America proves that classic, old-school and arguably out-dated French food is not their only area of expertise. This new volume from the not-for-profit school in Poughkeepsie inspires you to re-think the bland and generic finger food fare and spins classic flavors into new and exciting combinations and aesthetics. Hardcover, 216 pp. $35.99.
 Meals in Heels
Jennifer Joyce
For the woman eager to entertain with elegance. Recipes are geared toward the host who values company over working over the stove whilst guests mill around. Simple and easy-to-follow, eliminate pre-party dread for once and for all! Hardcover, 191 pp. $35.99.
 Fan Fare! from Best of Bridge
The ladies from Best of Bridge are at it again! Now with a new book highlighting the fan-favorites of their entire Best of Bridge repertoire! The 3-ring bindings allow the book to lie flat on the counter top whilst you whip up dozens of delectable recipes. Whether itÂ’s for a friendly game of cards, or simply a get-together with friends, Best of Bridge remains a go-to book for recipes to whip up on the fly. Hardcover, with hidden binder, $29.95.
 Bite by Bite
Peter Callahan
Tired of deviled eggs and cruditee platters when it comes to finger food at parties? Let Peter Callahan amp up your amuse bouche repertoire and hit refresh on whatever drab rotation of "the usuals" that's been on repeat for what seems like forever. Make your canapes the talk of the town with offerings such as Tuna Cheesesteaks and Bagel Profiteroles. Hardcover, 256 pp. $40.00.
 Entertaining At Home
Rachel Allen
As the nature and appreciation of food increases in society, so too must dinner party menus. Shrimp cocktail and mini spring rolls just don't cut it anymore in the growing food-savvy world we live in. Rachel Allen's latest book is geared towards updating your dinner party repertoire to a more lively and sprite disposition. Classic beans on toast is re-imagined with Tuscan seasonings for a lighter and more flavorful appetizer, while Beef Wellington is given an inspirational jump-start with a newer, more elegant presentation. Have fun updating your get-together repertoire and enjoy new dishes with friends and family. Hardcover, 351 pp. $43.95.
 Company's Coming Practical Gourmet Small Plates for Sharing
Edited by Laurie Stempfle
Company's Coming, you seem to have come a long way. The first title in the Practical Gourmet series captured the 2009 Cuisine Canada's Culinary Book Award in the cookbook category. What sets this book apart from earlier Company's Coming works is the sophistication of both the ingredients and the flavour combinations. Yet the methods remain as simple as ever - as emphasized in the intro to each recipe. Colour photos. Hardcover, 223 pp. $29.95.
 Cindy Pawlcyn's Appetizers
Cindy Pawlcyn
Mustard's chef, and author of Big Small Plates, Fog City Diner and Mustard's Grill Cookbook. This latest book is a fun take on appetizers that will surely gladden the heart for those who are always looking for inspiration. Coil-bound, 104 pp. $21.95.
 Orgasmic Appetizers and Matching Wines
Shari Darling
Shari Darling, Canada's food-and-wine pairing diva, takes culinary bliss to a new level. Don't even think of taking another bite or sip without her advice. her book won't just add zest to your table, it'll also spice up your sensual life. More than 100 recipes, Orgasmic Appetizers celebrates the spine-tingling ecstasy of the culinary orgasm in a way that appeals to both novice and exerienced cooks, and both sommeliers and wine lovers alike. Softcover, 231 pp. $29.95.
 Pates & Terrines
Fiona Smith
A staple of the buffet table, a delicious make-ahead first course,
a pate or terrine though traditionally associated with pork, poultry
, or game, now can include tuna with caramelized onion or a terrine
of blue cheese, ricotta and zucchini. An added bonus in this book
is a section of accompaniments: nut wafers, melba toast, pickled
cherries, sweet and sour pickled onions. Colour photos with every
recipe.Hardcover, 64 pp. $14.95.
 500 Appetizers
Susannah Blake
These chunky, and we mean this in a good way, little books (six inches square, an inch thick) combine great value for your money with a charming package. Each features a photograph with almost every recipe, some sophisticated, some simple, all in an easy-to-read format. Hardcover, 288 pp. $17.95.
Everyone Can Cook Appetizers
Eric Akis
It may be that everyone can cook appetizers, but not everyone one
can think what it is they should be cooking. Eric Akis is here
to help with simple ideas gathered from cuisines around the world
- curry-spiced lamb chops with mint yogurt, tempura vegetables,
pulled pork pockets,
aged cheddar ball. The collection includes desserts and drinks
plus appetizer menus for different occasions.Colour photos. Softcover,
198 pp. $24.95.
  The Cocktail Chef: Entertaining
in Style
Dinah Koo and Janice Poon
Toronto's premier caterer Dinah Koo and Stylist-to-the starts Janice Poon have
fashioned a practical guide to the new way to entertain with signature cocktails,
eight essential appetizers and seven fab party menus, this book informs as it
entertains. 240 pp. $35.00.
 Amuse-Bouche
Rick Tramonto with Mary Goodbody
'Little bites of food to amuse the mouth, invigorate the palate,
whet the appetite.' Rick Tramonto certainly know how to tickle
our tongues. This luscious, full-colour
book is full of elegant entertaining ideas. What to try: Chickpea
Spoon with Feta and Roasted Garlic (p.169). Hardcover, 269 pp., $48.95.
 Australian
Gourmet Traveller Party Food
The sublime and the frivolous co-exist delectably in a book that concentrates
mainly on finger foods both savoury and sweet. Warm brandade with walnut toasts?
Oh yum! Rose-scented marshmallows? Exotically cute. Picture with every recipe.
Paper, 128pp,$19.95.
 Tartares & Carpaccios
with Friends
Marie-Victoire Garcia
Appetizers for devotees of the raw food movement. Recipes range from traditional
beef tartare to a carpaccio of carrots with dates and feta cheese. Book is part
of a series from the French publisher, Hachette. Colour photo with each recipe.
Hardcover, 62 pp, $14.95.
 Delicious
Dips
Diane Morgan
Forget the soup mix and start caramelizing those onions for a truly
memorable dipping experience. Hardcover, 123 pp, $23.95.
Surreal Gourmet Bites
Bob Blumer
Hot from the toastermobile, the Surreal Gourmet serves of cutely named tasty
tidbits -- hog heaven (openface mortadella sandwiches),coffee crisp (coffee crème
brulee) -- fad of-the-moment drinks (carrotcake shooters). Colour photos. Paper,
131 pp, $19.95.
 Martha
Stewart's Hors D'Oeuvre Handbook
Martha Stewart
Say what you will (and we all do) about Martha, she and her minions are hard
to beat on the entertaining front. From exquisite canapes to downhome chicken
wings, Martha has fingerfood covered, and the drinks to go with. The bonus here
is a really well-made book with not just one but two ribbons to mark your place,
one for the photo section, one for the recipes. Hard cover, colour pictures of
everything! $44.95.
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