Appetizers

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

Although unfortunately flat in its style, design, and presentation, this
is a solid, practical work on the challenging task of making appetizers.

The substantial recipe selection includes all the classics and numerous
innovations drawn from international food trends: dips and spreads;
wrapped, rolled, and stuffed finger foods; chicken wings; meatballs;
kebabs; tarts; crab cakes; skewers; and canapes. Recipes range from easy
to difficult. Sushi, spring rolls, and other stars of the appetizers
table are suitable only for experienced (or at least adventurous) cooks.

The 16 color photos that punctuate the book are ineffectual in that
they fail to either sell the recipes or attract the casual browser to
the book.

Despite its visual shortcomings, this will be a valued reference for
the serious cook who entertains frequently.