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Recommendation for high-end canapé and finger-food book


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One that we've used in the past is The Appetizer Atlas. But for other appetizer-type books, I tend to gravitate to caterer types: Ina Garten, even <shudder> Martha Stewart.


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Can you please recommend a book about high end fingerfood and canapes?






I don't know if I understand this?  In my mind, "high-end finger food and canapes" means using luxe ingredients for finger food and canapes. Caviar, smoked salmon, pristine fish, aged beef, etc.


That said, I own two books which will serve you well...




 Martha Rose Shulman's The Classic Party Fare Cookbook


The Book of Hors d'Oeuvres and Canapes.

Mitch Weinstein aka "weinoo"

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