Martha Stewart's Hors D'Oeuvres Handbook

In her second book on the subject (after Martha Stewart's Hors d'Oeuvres: The Creation & Presentation of Fabulous Finger Food, 1984), Stewart seems to have enjoyed the collaboration. This is a wonderfully produced compendium, with exhaustively detailed recipes to suit a wide range of palates, budgets and culinary skills (though not intended for neophyte cooks). Following the introduction are more than 300 color photographs (not seen by PW), cross-referenced to the recipes in the book's second half. The first chapter, ""Building Blocks for the Best Hors d'Oeuvres,"" includes Stewart's typically painstaking instructions for making such foundations as Pattypan Squash Cups, Miniature Flour Tortillas and Green Tea Crepes. The next five chapters are organized by type: ""Layered and Stacked"" offers pizza variations and imaginative terrines; ""Skewered and Threaded"" has Moroccan Salmon Skewers and Figs in a Blanket; ""Bites and Pieces"" features Classic Crab Cakes and a section on marinated olives. ""Classics"" contains previously published recipes, including Phyllo Triangles with Wild Mushrooms. Throughout, helpful sidebars discuss such topics as dumpling wrappers (paper-thin sheets of dough); selecting, preparing and serving oysters; or the best hors d'oeuvres to bring to a potluck party. Advice on party planning, menus, lists of suppliers and an index top off this well-stuffed volume. (Apr.)