[close] Need recipes for delicious, easy-to-make appetizers? How to Make Quick Appetizers is an excellent source. In fewer than 100 pages it presents illustrated, step-by-step instructions for preparing party food that includes dips, salsas, cheese, vegetable, and meat appetizers--recipes, tips, and information that all cooks can use.

Beginning with a review of appetizer basics that also offers useful serving suggestions, the book then presents a representative range of recipes. Among these are exemplary formulas for favorites like guacamole and classic red salsa, as well as recipes for unusual bites like Asparagus Frittata with Mint and Parmesan, Indian-Style Meatballs with Apricot Sauce, and Seared Flank Steak with Horseradish Sauce. Throughout, underlying techniques are explored and illustrated (the phyllo-wrapped Brie drawings are particularly helpful), and sensible tips abound (for example, when hollowing potatoes for stuffing with bacon and cheese, be sure to remove as much pulp as possible).

A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm [close]