Williams-Sonoma Savoring Appetizers : Best Recipes from the Award-Winning International Cookbooks

by Williams, Chuck

• ISBN13: 9780848731403
• ISBN10: 0848731409
• Edition: 1st
• Format: Hardcover
• Copyright: 2006-10-01
• Publisher: Oxmoor House

Summary

Take a globe-spanning tour of some of the world's most captivating destinations. In Savoring Appetizers, you will discover more than 125 international recipes, each accompanied by a mouth-watering photograph. From the antojitos of Mexico to the tapas of Spain, from Chinese dim sum and Indian chat to Italian bruschetta and Provencal pates, Savoring Appetizers offers a wealth of delicious snacks and starters along with memorable descriptions of the culinary and cultural traditions of these unforgettable locales. Whether you're looking for exciting ideas for your next cocktail party, delectable nibbles for a buffet supper, or just some fresh flavors for your everyday table, you'll find a treasury of savory delights in one convenient volume. Book jacket.

Table of Contents

Introduction	p. 6
North America
Guacamole with Corn Chips	p. 17
Hot-Pepper Jelly Turnovers	p. 18
Chorizo-Stuffed Ancho Chiles	p. 19
Wild Mushroom Tart	p. 21
Summer Crudites with Ranch Dip	p. 23
Cheese-Stuffed Shrimp Wrapped in Bacon	p. 25
Avocado and Cream Cheese Roll	p. 25
Ahi Tuna Poke	p. 26
Fava Bean Bruschetta	p. 27
Cheese-Stuffed Squash Blossoms	p. 29
Chiles with Melted Cheese	p. 29
Artichokes with Aioli	p. 31
Green Onion Focaccia	p. 32
Mushroom Empanadas	p. 33
Pickled Mixed Vegetables	p. 34
Tangy Jicama, Cucumber, and Pineapple Sticks with Peanuts	p. 34
Gravlax	p. 36
Frittata with Spring Herbs and Leeks	p. 37
Tortilla Fritters Stuffed with Chorizo and Potatoes	p. 38
Zucchini Quiche	p. 40
Black Bean Gorditas	p. 41
Plantain Tostadas	p. 42
Tiny Tostadas with Cheese, Crab, and Shrimp	p. 42
Broiled Oysters	p. 44
Fresh Tomato and Chile Salsa	p. 45
Tostadas of Cold Vegetables in Chile-Garlic Sauce	p. 46
Chiles Rellenos with Green Chile Sauce	p. 47
Spicy Nuts and Seeds	p. 48
Pumpkin Seed Dip	p. 48
Arizona Chile-Cheese Crisps	p. 51
Asia
Minced Pork and Sausage in Lettuce Cups	p. 59
Sesame Shrimp Toast "Coins"	p. 60
Yam Dumplings with Corn and Cinnamon	p. 62
Stuffed Gold Purses	p. 65
Crispy Spring Rolls	p. 66
Eggplant Fritters	p. 68
Deep-Fried Crab Balls	p. 69
Creamy Corn and Crab Soup	p. 70
Water Chestnut and Beef Cakes	p. 70
Savory Crackers with Black Pepper	p. 73
Plantain Fritters	p. 73
Stuffed Tapioca Dumplings	p. 75
Corn Puffs	p. 77
Fried Vegetarian Spring Rolls	p. 79
Potato Fritters	p. 80
Herb Leaf-Wrapped Bundles	p. 81
Steamed Shrimp with Soy-Chile Sauce	p. 83
"Top Hats" Filled with Crab and Vegetables	p. 84
Fish and Eggplant Puree in Lettuce Leaves	p. 87
Fresh Vegetable Spring Rolls	p. 88
Indian Flat Bread Stuffed with Spicy Lamb	p. 90
Royal Lucknow Kabobs	p. 91
Green Onion Pastries	p. 92
Grilled Minced Beef Rolled in La-Lot Leaves	p. 94
Steamed Pork Dumplings	p. 97
Sugarcane Shrimp	p. 98
Spiced Cashews	p. 100
Chicken Fritters	p. 101
Roast Pork Buns	p. 103
Vegetarian Appetizer Platter	p. 104
Dried Bombay Duck Fritters	p. 107
Savory Pastries with Vegetable Stuffing	p. 108
France
Raw Vegetables with Dips	p. 117
Little Olive Pastries	p. 118
Salad of Oven-Dried Tomatoes	p. 121
Swiss Chard Omelet	p. 121
Upside-Down Tart with Oven-Dried Tomatoes	p. 122
Zucchini Flower Fritters	p. 123
Wild Mushroom Omelet	p. 125
Fresh Tomato Tart with Roquefort	p. 126
Sauteed Garlic Clams	p. 129
Snails with Garlic, Butter, and Parsley	p. 129
Artichokes with Shrimp	p. 130
Veal Pate with Dried Apricots and Hazelnuts	p. 133
Chickpea Flour Crepe	p. 134
Eggplant and Goat Cheese Sandwiches	p. 135
Stuffed Cepes	p. 136
Stuffed Vegetables	p. 139
Rabbit Terrine	p. 140
Goat Cheese and Tomato Tarts	p. 142
Layered Terrines with Raspberry Sauce	p. 145
Trio of Crudites	p. 146
Basil-Scented Savory Cookies	p. 147
Onion Confit Pizza	p. 149
Gratineed Mussels on the Half Shell	p. 151
Warm Black Olives	p. 152
Marinated Olives	p. 152
Vegetables with Hot Anchovy Sauce	p. 154
Foie Gras Terrine	p. 155
Stuffed Flat Bread	p. 156
Parsleyed Salt-Cured Ham	p. 158
Egg, Onion, and Tomato Gratin	p. 160
Bacon-Wrapped Prunes	p. 161
Olive and Anchovy Choux Puffs	p. 163
The Mediterranean
Fresh Tomato Toasts	p. 171
Dipping Vegetables and Olive Oil	p. 172
Green Vegetable Tart	p. 175
Sweet-Tart Eggplant and Peppers	p. 176
Little Spinach Pies	p. 177
Salt Cod Fritters	p. 178
Toasted Bread with Garlic and Olive Oil	p. 181
Chickpeas with Salt Cod	p. 181
Chicken and Ham Croquettes	p. 182
Eggplant Salad with Onions and Peppers	p. 182
Cheese Wafers	p. 184
Sage Bread Sticks	p. 184
Asparagus Omelet	p. 187
Garlicky Fried Mushrooms	p. 187
Mushrooms in Olive Oil	p. 189
Grilled Polenta with Mushrooms	p. 190
Baked Asparagus Bundles	p. 191
Pizza with Onion, Prosciutto, and Mozzarella	p. 192
Savory Pie with Greens	p. 195
Herbed Focaccia	p. 196
Fennel Bread Rings	p. 197
"Fierce" Potatoes	p. 198
Grilled Bread with Tomato	p. 200
Fried Stuffed Zucchini Flowers	p. 201
Gazpacho Cream Dip	p. 203
Artichoke Omelet	p. 204
Chickpea Fritters	p. 207
Shrimp in Green Sauce	p. 207
Polenta Crisps with Anchovy Sauce	p. 208
Tomatoes Stuffed with Green Rice	p. 209
Potato Omelet	p. 211
Marinated Anchovies	p. 212
Fried Sage Leaves	p. 213
Four Seasons Pizza	p. 214
Black Cabbage Bruschetta	p. 217
Glossary	p. 219
Index	p. 226
Acknowledgments	p. 232
Table of Contents provided by Ingram. All Rights Reserved.