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• by:
• Johns, Pamela Sheldon

Starters, amuses-bouche, antipasti, hors d'oeuvres, mezes, antojitos, dim sum, tapas, canapas, finger foods--no matter what you call them, people everywhere are choosing small plates over traditional entree-based meals.

The recipes in this handy and giftable cookbook are categorized according to cooking method, including those that are topped and dipped, grilled and skewered, stuffed and rolled, or plated and sauced. Mouthwatering four-color photographs illustrate the book throughout.

Recipes include Stuffed Grape Leaves with Dilled Yogurt, Heirloom Tomato Bruschetta, Roasted Poblano Chilies Stuffed with Shrimp and Crab, Tea-Smoked Chicken Wings, and much more.