The Hors D'Oeuvre Book

Castle (Soup, etc.) covers every aspect of hors d'oeuvres, from shopping and preparing to garnishing and serving. She includes recipes for sauces, dips and spreads, pastries and canapes, mousses and terrines, and recommends appropriate breads and ""dippers,'' and compatible combinations of appetizers. She also provides buffet menus for various numbers of guestsan American buffet for 100 includes gravlax, roast beef platter, watercress cream mold and puff pastry twists, while a Japanese buffet for 12 offers sushi, yakitori and suimono soup. Tips on boning fowl, freezing, blanching and steaming make this a practical as well as enticing book. December