50 Great Appetizers

By Pamela Sheldon Johns

Appetizers are the new entrees." —New York Magazine

Starters, amuses-bouche, antipasti, hors d'oeuvres, mezes, antojitos, dim sum, tapas, canapes, finger foods-—no matter what you call them, people everywhere are choosing small plates over traditional entree-based meals.

Internationally acclaimed chef and culinary instructor Pamela Sheldon Johns presents 50 festive appetizers and practical party-planning advice on presentation, preparation, decoration, and food safety to inspire many successful gatherings. Also included are 10 themed menus featuring recipes for Middle Eastern mezes, farmers market morsels, Mexican antojitos, vegetarian plates, and more.

The recipes in this handy and giftable cookbook are categorized according to cooking method, including those that are topped and dipped, grilled and skewered, stuffed and rolled, or plated and sauced. Mouthwatering four-color photographs illustrate the book throughout.

Recipes include:

  • Stuffed Grape Leaves with Dilled Yogurt 
  • Heirloom Tomato Bruschetta
  • Roasted Poblano Chilies Stuffed with Shrimp and Crab
  • Tea-Smoked Chicken Wings
  • and much more

Details & Purchase

  • Price: $14.99
  • Dimensions: 7.5 x 7.6
  • ISBN: 9780740776502
  • Publish Date: 9/23/2008
  • Pages: 112

Purchase:

  • Price: $9.99
  • Publish Date: 5/1/2009
  • Pages: 112

Purchase:

About the Author

 Pamela Sheldon Johns is a well-known cooking instructor and the host of culinary workshops throughout Italy. She has authored 14 cookbooks, many specializing in Italian food, such as Parmigiano! and Balsamico! Pamela has spent 20 years exploring and writing about the back roads of Italian food culture. She hosts many of her food and wine workshops from her farm in Tuscany, which was recently featured as one of the top 20 culinary workshops in Italy by Food & Wine magazine. She returns to the U.S. several times a year to teach cooking classes and promote her cookbooks.

More from this Author

50 Great Pasta Sauces

Pamela Sheldon Johns

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