Small, tasty bites are irresistible at parties, buffets and celebrations. In this selection, a variety of appetizers are inspired by a wide range of cuisines. The starters, which are delicious before a main meal or served as part of a bigger spread, are all easy to eat and prepare. The only difficulty you will have is deciding what to make from this collection of choice morsels. For summer entertaining, there are chilled soups such as Gazpacho or Iced Melon Soup, deliciously tangy Lemon and Coconut Dhal Dip or hot and spicy Tamarillo Sauce. Tempting egg dishes include Egg Foo Yung or Tortilla with Beans. Fonduta, a wonderful cheese dip, is fun to eat; Cheese Fritters in Wonton Wrappers are a tasty fusion of east and west. Small rolls, patties and pies are always popular, and you could treat your guests to Wild Mushroom and Fontina Tarts or Spinach Empanadillas, or serve tiny portions of more substantial appetizers such as Risotto Frittata, or Malfatti with Grilled Pepper Sauce. The superb starters are illustrated in more than 170 photographs, with easy-to-follow instructions for each recipe. With cook's tips and variations throughout for quick and easy alternatives, as well as a complete nutritional analysis for every recipe to help you plan your menus, this book is ideal for preparing beautiful buffets and fabulous first courses.
Editor Anne Hildyard is an experienced cookery editor and food writer. She loves the variety offered by appetizers, and has especially enjoyed collecting a selection of tempting recipes from around the world for this book.