Nothing goes better with a late afternoon libation then a pretty hors d'oeuvres. This book will teach you how to make them Jazz Age style when Americans really knew how to host a good happy hour.

{HISTORY}

First published in the 1920's, this revised 1941 edition of A Book of Hors d'oeuvre covers all matter of small plate sampling with a wide array of recipes. They run the gamut from the traditional antipastos, cheese balls, stuffed mushrooms and mini sandwiches to the forgotten-abouts that sound really interesting for our modern palettes - like chicken salad stuffed olives, foie gras acorns, caviar blackberries and pickled lobster.

Even current of-the-moment trendy foods appear here in the form of bacon covered peanut butter squares, watermelon pickles, stuffed kumquats and all the flavored butter variations you can stand to whip. This edition was published by Bramhall House (a division of Little, Brown and Company).

{SPECIAL FEATURES}

- original dust jacket

- black and white photographs

- a special guide for combination arrangements on platters, trays and table centerpieces

- very clean condition

- 10 chapters

- 141 pages including index. 

{CONDITION}

Marvelous condition with original fully intact dust jacket. Clean pages. The lightest of foxing on spine. 

{SIZE}

Measures 5.5" inches (width) x 8.25" inches (length) x .5" inches (depth)

{WHY YOU NEED IT}

Because every mixologist deserves a good vintage appetizer to enhance his cocktailing creativity.