Cover image for Appetizers for dummies
Appetizers for dummies
Wilson, Dede.
Personal Author:
Publication Information:
New York, NY : Wiley Pub., Inc., [2002]

Physical Description:
xxii, 242 pages : illustrations (some color) ; 24 cm.
General Note:
Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX740 .W555 2002 Adult Non-Fiction Open Shelf
TX740 .W555 2002 Adult Non-Fiction Open Shelf
TX740 .W555 2002 Adult Non-Fiction Open Shelf
TX740 .W555 2002 Adult Non-Fiction Open Shelf

On Order



First impressions count, and nothing makes a better firstimpression on dinner guests than those delectable little nibblesthat you set out before the main course. And you don't haveto limit yourself to serving appetizers at the beginning of a meal.Appetizers are first and foremost about entertaining. They set thetone and the mood of an occasion, whether it's a formaldinner, an intimate get-together, or a big birthday bash. And, bestof all, the cooking times are short, the ingredients are simple tofind (mostly), and it's easy to make a few different recipesat the same time so you can impress your guests with a festiveassortment.

In Appetizers For Dummies , celebrity chef, Dede Wilsonshows you how to make foolproof recipes for 75 mouthwatering,bite-sized wonders--ranging from an Italian-inspired antipastoto a classic shrimp cocktail. Step-by-step, she fills you in oneverything you need to know to:

Impress your guests with delicious finger food and firstcourses Whip up everything from the classics to original, exotic, andoffbeat appetizers Plan parties with theme menus that will get rave reviews fromyour guests Experiment with flavors and international cuisines

Whether you're looking for general ideas about designingappetizer menus or helpful lists of conventional ingredients,it's all here. Among other things, you'll discover:

Helpful lists of pantry ingredients and how to use them to makeappetizers almost instantly Ready-to-go menus for all occasions Recipes for munchies that can be eaten by the handful, as wellas recipes for traditional favorites like deviled eggs and crabcakes How to expand your culinary horizons with tea sandwiches,quesadillas, puff pastries, tartlets, muffins, biscuits, and dozensof ethnic recipes Plated recipes for formal occasions, including artichokes withvinaigrette, smoked salmon, caviar, foie gras, and more

Whether you're new to the world of appetizers oryou've been delighting guests with your famous finger foodsand hors d'oeuvres for years, Appetizers For Dummies is the ultimate guide to spicing up any gathering with deliciousmini culinary creations.

Author Notes

Dede Wilson is a Certified Culinary Professional with 17 years' experience as a chef, caterer, and magazine contributor

Table of Contents

Introductionp. 1
How to Use This Bookp. 1
How This Book Is Organizedp. 1
Icons Used in This Bookp. 3
A Few Guidelines Before You Beginp. 4
Where to Go from Herep. 4
Part I Appetizer Basicsp. 5
Chapter 1 Who Needs Appetizers? You Do!p. 7
Why Appetizers Kick Buttp. 7
You can have appetizers any timep. 8
Never went to cooking school? That's okay!p. 8
Prep times are shortp. 9
Small food means a small budgetp. 9
Or choose to splurgep. 9
Appetizers please the whole crowdp. 10
And the Answer Isp. 10
Chapter 2 Serving Appetizers and Drinksp. 11
Knowing Where, When, and How to Serve Appetizersp. 11
The cocktail party: Little bitesp. 12
The appetizer partyp. 13
The sit-down appetizer partyp. 13
Appetizers that travelp. 14
Determining How Much to Makep. 15
Would You Care for a Drink?p. 16
Setting up a mixed-drinks barp. 17
Selecting the wine and beerp. 18
Bubbling over about champagnep. 19
Adding nonalcoholic beverages to your barp. 20
Icing down the beveragesp. 21
Barwarep. 21
Choosing glasswarep. 22
The minimalist's guide to the home barp. 22
Chapter 3 Organizing Your Kitchen So That You're Always Ready for a Partyp. 25
Build a Better Bite: Creating Your Own Appetizers without Recipesp. 25
Stocking your pantryp. 26
Adding herbs and spices to your kitchen provisionsp. 27
Keeping ingredients in cold storagep. 28
Stashing things in the freezerp. 29
Tools and Equipment for Making Appetizersp. 29
Peelers, knives, measuring cups, and morep. 30
More extras if you want to get fancyp. 31
The microwave ovenp. 32
Deep-fat fryersp. 33
Serving Appetizers: It's All in the Presentationp. 34
Platters, baskets, and serving dishesp. 34
When is a bowl not a bowl?p. 35
Dressing up the appetizer on the platterp. 36
Chapter 4 Putting It Together: Menusp. 37
Designing a Menup. 37
Great Menu Ideasp. 38
Quick-to-make appetizers (menu for 8)p. 39
The open house cocktail party (menu for 24)p. 40
Appetizer party for $5 a person (menu for 10)p. 41
Spring and summer appetizers (menu for 6)p. 42
Fall and winter appetizers (menu for 4)p. 42
Lowfat, high-flavor fare (menu for 8)p. 43
Regional American appetizers (menu for 8)p. 44
Italian antipasto (menu for 8)p. 44
French characuterie (menu for 6)p. 45
Asian flavors (menu for 6)p. 46
Part II Easy Pleasers: Simple Recipes You Should Knowp. 47
Chapter 5 Cheese, Nuts, Popcorn, and Nibblesp. 49
Beyond Cheese and Crackersp. 49
Cows, sheep, and goats, oh my!p. 50
Including variety on your cheese trayp. 51
Measuring cheesep. 52
The Nutty World of Nutsp. 52
Nuts in the shell: Very Ap-peelingp. 53
Three nuts, three techniques, endless variationsp. 54
Pop Goes the Popcornp. 57
Popping corn: The kernels' not-so-secret recipesp. 57
Using an oil mister to season popped cornp. 58
Nibbles and Bitsp. 61
Chapter 6 Tried and True: Classic Appetizersp. 63
Cruditesp. 63
Washing those vegetablesp. 64
Prepping raw vegetablesp. 64
Knowing when to serve what: Seasonal menu ideasp. 70
Cheese Ballsp. 70
Crab Cakes in a Pinchp. 71
Pigs in a Blanketp. 74
Hard-Cooked Eggs: Devilishly Deliciousp. 74
Making Room for Stuffed Mushroomsp. 77
The Best Shrimp Cocktailp. 79
Buying shrimpp. 79
Defrosting shrimpp. 81
Cleaning shrimpp. 81
Cooking and chilling shrimpp. 82
Getting down to business: Making shrimp cocktailp. 83
Bellying Up to the Raw Barp. 85
Buying fresh shellfishp. 85
Assembling your raw materialsp. 87
Shucking clams and oystersp. 88
Saucing things upp. 90
Chapter 7 Dips and Dippersp. 91
Dip-itty Do-Dah, Dip-itty Yeap. 91
Making Big and Little Dippers the Stars of Your Partyp. 103
Part III Special Touches: Recipes to Impressp. 111
Chapter 8 Bread-Based Bitesp. 113
Canapes and Tea Sandwichesp. 113
Choosing your shapep. 114
Building a canapep. 114
Spreading some flavorp. 115
Topping canapesp. 116
Trying some sure-fire canape combinationsp. 117
Making tea sandwiches: The tea is optionalp. 118
Quesadillas: Grilled Cheese, Mexican Stylep. 122
French-Bread Appetizers: Bon Appetit!p. 125
A Toast to Crostinip. 127
Frozen Puff Pastry Magicp. 130
Having Phun with Phyllop. 133
Tempting Your Guests with Tartletsp. 137
Loading Biscuits and Miniature Muffins with Flavorp. 143
Chapter 9 The Heat Is On: Hot Hors d'Oeuvresp. 147
Potato Skins: This Spud's for Youp. 147
Searching for Scallops: Watch Out for Sharksp. 149
Chicken Wings Take Offp. 152
Briefing You about Briep. 154
Putting Pizazz in Your Pizzap. 156
Pizza dough: Homemade versus preparedp. 156
Getting the crust crispyp. 157
Appetizer pizzas: Toppings to make everybody happyp. 159
Chapter 10 International Flarep. 165
Cooking Italian: Bravo!p. 166
Preparing antipastop. 166
Giving squid a chance!p. 168
Enjoying the Flavors of France: Ooh La La!p. 172
Cast a Net for Spanish Foodp. 173
Assembling Asian Appetizersp. 176
Tempura: Batter upp. 179
Using rice paper wrappers and rice vermicellip. 181
Getting a Taste of Greecep. 184
Making Mexican and Latin American Farep. 187
Savoring Scandinavian Specialtiesp. 190
Discovering Indian Foodp. 193
Part IV Formal and Fabulous: Starters for Sit-Down Dinners and Special Occasionsp. 197
Chapter 11 At the Table: Formal Plated Appetizersp. 199
Plated Salads: Getting Fancy with Greensp. 199
Cooling Off with Chilled Soupp. 205
The Romance of Sharing: Salmon Mousse for Twop. 207
Getting a Raw Deal: Beef Carpacciop. 209
Eating Your Vegetablesp. 210
Adding Wasabi and Miso to Your Ingredient Listp. 211
Chapter 12 Puttin' on the Dog: Extravagant Appetizersp. 215
The Joys of Smoked Salmonp. 215
Shopping for smoked salmonp. 216
Serving smoked salmonp. 217
Caviar: Eggs-traordinairep. 217
Getting to know caviarp. 218
Buying caviarp. 218
Serving caviarp. 219
Foie Gras: The Liver of Luxuryp. 220
Handling foie grasp. 220
Preparing foie grasp. 220
Trying Pate: A Delicious Alternative to Foie Grasp. 221
Finding patep. 222
Serving patep. 222
Part V The Part of Tensp. 223
Chapter 13 Ten Tips for Planning an Appetizer Partyp. 225
Chapter 14 Ten-Plus Great Mail-Order and Internet Sourcesp. 227
Mail-Order Sourcesp. 227
Web-Based Sourcesp. 230
Indexp. 231