At a party they might be hors d'œvres, canapés, or finger food, before a meal they might be antipasti or appetizers, at a meal they might be tapas or sushi. Represented in some fashion in virtually all world cuisines, they're small, bite-sized foods, and whatever the occasion, they can offer guests lighter portions and greater variety of flavors at a single event. For a host, they can be as simple or complex as the occasion requires, and many can be largely or wholly prepared in advance, permitting the host a greater degree of flexibility in scheduling and preparation. Author Jennifer Joyce , monthly New Woman writer, cooking instructor, and frequent food magazine and television personality, has collected well over a hundred recipes of these small bites, derived from all manner of ethnic traditions, fully illustrated with a full color photographs. Topics include Fried,
Soups,
Dips,
Salads,
Skewers,
Meat,
Fish,
Vegetables,
Wrapped, Tied and Rolled,
and Sweets
, with additional notes of presentation, advance preparation, themes and sample menus, and references for ingredients which may be unfamiliar to the cook. Small Bites is an indispensible reference for the entertainer, from a simple TV night spread to an elaborate catering. Hardcover; 224 pages with full color photographs; measures approximately 9″ × 7″.
