5 comments about Southern Living: Secrets of the South's Best Barbecue: 645 Great Recipes! Appetizers, Beverages, BBQ, Sides, Sweets & More.

1. Other books of the same genre' offer more for less money. I'm a BBQ lover and have many books on the subject so I feel qualified to submit this opinion.



2. I purchased this along with Southern Living 40 Years of Our Best Recipes the week before Labor Day and it was delivered within a couple days. This was my first BBQ cookbook and will probably be my only one as I am still reading and finding awesome recipes I want to try. My contribution to our Labor Day cookout was four recipes from this cookbook: Tropical Smoothies, Four-Hour Barbecue, Grilled Asparagus and Honey Barbecue Sauce (which I used on babyback ribs and chicken quarters). ALL of them were a HUGE hit and the cookbook was passed around during the cookout. I have purchased two additional sets as birthday gifts and the recipients have raved about the new recipes they are anxious to try, especially from this BBQ cookbook. I also shared this BBQ cookbook with some of my co-workers and they all want their own copy (I'm not letting this one out of my sight for very long). The recipes are not complicated and so far, have provided wonderful results.
   
   There are other helpful tidbits in the front of the cookbook that were interesting to me: There is a fairly decent list of BBQ places and BBQ events to visit across the country so now I can build my travel plans around those places/events. Reading the grilling tips in the front has even inspired me to purchase a smoker. Although it is a paperback version and may not be able to withstand my constant reading and use, I am very excited about this cookbook and will definitely be using these recipes year-round.



3. This is a great book, for all skill levels. We all had to start somewhere and this book takes you from basics such as hosting a party (things that go good together, table and place setting, grill maintenance, concepts like direct and indirect heat) up on to more advanced things like smoking meat and places to visit if you are in an are (such as Kilgore, TX if I remember the book correctly). Dry rubs, sauces, beans, appetizers, desserts, adult beverages, tea's: you name it, its all here and all of it that I have tried is good quality.
   
   Also, they have titles at the top of the recipe. I have made it a point to hit the ones first that have "Kids Love It" on it as I have 3 (7, 5, and 1 at this point). You know you are doing barbecue right if your 1 year old won't stop making happy noises while he eats the shredded bbq chicken recipe (page 177).



4. Living in England and being a Georgia girl i really miss southern food sooooo
   much. This book is all i need i *LOVE* it. 645 things to cook should keep me busy for a long time.



5. nice look have pictures but soft cover and uncomfortable to look recipe's. The same price in store...

5 comments about Salsa Lovers Cook Book: More Than 180 Sensational Salsa Recipes for Appetizers, Salads, Main Dishes and Desserts.

1. People have said powerful things come in small packages. Maybe that's why this "hot" book comes as a small thinner book. Salsa Lovers Cookbook comes with less than 130 pages, but is filled with "more than 180 sensational salsa recipes for appetizers, salads, main dishes & desserts!" Almost every page is filled with at least two recipes and I can't think of another salsa recipe that would possibly be missing from this collection.
   
   This book starts out with an Anatomy of the Chile section with history, cooking ideas, tips and suggestions. The recipes go from an All Canned Salsa to an All Purpose Salsa to recipes like: Cherry Red Salsa; Instant Fire Salsa; New England Salsa; Any Meat Salsa, Avocado Salsa for Fish, Black Bean Salsa; Chili Cheese Salsa; Cucumber & Radish Salsa; Dry Salsa for Seasoning Steaks; Fresh Vegetable Salsa; Holiday Salsa; Madera Salsa; Mango Salsa; Pico de Gallo I through V; Salsa Carne; Salsa por Scallops; Salsa with Bourbon; Sweet Spicy Salsa; Yellow Fruit Salsa; Avocado Salsa for Salads; Salsa for Fruit Salad; Salsa for Watercress Salad; Banana Salsa; Champagne Salsa; Chocolate Salsa I through VI; Coffee Salsa; Orange Peach Salsa; Pineapple Dessert Salsa; Raisin & Rum Salsa; and Wine Salsa for Fruit.
   
   Almost every recipe has ingredient readily available and can be made in only a few minutes. This is one of the only cookbooks that I can remember seeign that has each section in alphabetical order for very easy reference. Some of the recipes, in my opinion, have stretched the definition of Salsa, and some are a little-off-the-wall, however this is one of those fun books to add to your shelf.



2. The 180 salsa recipes in this book could be reduced to 12 or so good ones. Many are simply repeats of others in the book with only very slight variations and a different name. I'm glad I got the book, because I will use the 12 good recipes, but don't buy it for 180. You'll be disappointed if you do.



3. I enjoyed this book so much I had to purchase one for a friend! The book is inexpensive and I've had fun trying the various recipes to see which ones I liked the best. I also like the fact that some menus had canned items and some were for fresh items.



4. I couldn't have been more disappointed- this is a cook book for beginning cooks: like the old Betty Crocker cook books from the 50s. Many of the ingredients come out of cans and the range of chilis used, well let's just say it includs jalapenos, "green chilis" (Anaheims, I believe), one recipe with dried anchos, and,I believe, that's it!
   
   There are other recipes using "salsa" in the broadest term to include sweet dessert sauces, salad dressings and other things that are NOT Mexican in the slighest. There are no roasted tomato salsas, no mention of all the wonderful fresh and dried chilis available out there.
   
   I am really glad that I didn't pay full price for this; I'll probably send it to a friend back East who has never eaten real Mexican food.



5. I got this book for my mom since she loves salsa and has recently been cooking more. She loves it it has so many recipes and a variety of different ingredients. It is small and just a cute little book.

5 comments about Dining Out: Secrets from America's Leading Critics, Chefs, and Restaurateurs.

1. "Finally, the best insider's view of our business for the discerning restaurant goer. Andrew Dornenburg and Karen Page do a wonderful job of exploring the 'behind-the-scenes' side of professional cooking. As New York Times restaurant critic Ruth Reichl would say, 'Four stars!'" --DANIEL BOULUD, RESTAURANT DANIEL

   "Dining Out is an intriguing foray into the secret and powerful world of restaurant criticism. Michael Donnelly's photographs confer an element of high style and high drama to this intelligent and absorbing book." --NANCY NOVOGROD, TRAVEL & LEISURE

   "Dining Out is a fascinating story, one that absolutely needed to be written. I found this book to be a compelling, revealing, and utterly entertaining look at what the critics, and those they criticize, had to say." --MICHAEL ROMANO, UNION SQUARE CAFE

   "This is no fair -- it took me a lifetime to learn all these insights into the restaurant business! Well done!" --ELLA BRENNAN, COMMANDER'S PALACE

   "Dining Out is both entertaining and educational, and can make your restaurant experience the same. The sommeliers' comments add to the pleasure." --ROBERT MONDAVI, ROBERT MONDAVI WINERY

   "Not unlike theater, restaurants have been made or destroyed by the words of a critic. Dining Out goes beyond the words to explore the underlying logic of the restaurant critic. It is an invaluable addition to the library of those who like to dine out." --LEONARD SCHLESINGER, HARVARD BUSINESS SCHOOL

   "Don't start this book if you're hungry -- the guide to leading critics' favorite restaurants across the country is a challenge to start one's own food odyssey and eat at least one meal in all of them!" --JEANETTE WAGNER, THE ESTEE LAUDER COMPANIES INC.

   "Michael Donnelly's photographs of restaurant life shimmer with elan, bursting on the page in glints and daubs of light and shade. If you are a connoisseur of fine cuisine and artful photography, you will delight in these pictures." --WILLIAM WEGMAN, ARTIST AND PHOTOGRAPHER




2. In college we all sit around late, drinking, and complaining. This volume shows that chefs do that too. I found very few secrets or even good ideas. But I did find a lot of chefs crying about being misunderstood by the public and the reviewers. I guess speaking with the authors was cheaper than getting a therapist. But the authors' style is consistent. Still that uncritical idol worship.



3. I became intrigued by the life of restaurant critics after reading former New York Times restaurant critic Ruth Reichl's wonderful memoirs "Tender at the Bone" and "Comfort Me With Apples" and wanted to learn more about the ultimate profession for people who love to eat (but don't necessarily love to cook). Ruth appears on the cover of "Dining Out" (wearing a beautiful black hat whose brim covers most of her lovely face), and there are lots of photographs of her on the inside as well where she shares some of her hilarious experiences reviewing restaurants. There is probably more about Ruth in this book than any other critic interviewed. One of the authors (Andrew Dorneburg) is a chef who has cooked for Ruth and writes about how nerve-wracking it was when she came in to eat at the restaurant where he was working at the time and she was recognized (despite the fact that she went on to buy numerous wigs and wore various disguises on other visits to other restaurants in order to remain anonymous). I never realized how much a critic's opinion can sometimes make or break a restaurant. I also enjoyed reading Ruth's list of her favorite restaurants across the United States (the back of the book is kind of a restaurant guide, and mentions different critics favorite restaurants in cities across the US) and hope that someday I can eat at every one of them!

   "Dining Out" is a fascinating book that I would highly recommend to anyone who loves dining out in restaurants and/or is curious about what it's like for Ruth Reichl and other restaurant critics who do so on a regular basis. It is an informative, funny, and touching journey through life in and around the restaurant business.




4. As a fan of both Tender at the Bone and Comfort Me With Apples, I've been looking forward to learning more about Ruth Reichl's life as one of America's most influential restaurant critics. This book was a fun look at what Ruth and other top critics do for a living: the secretiveness (and how she used disguises and credit cards with different names), the challenges (such as the weirdest things they've ever eaten, which range from fried worms to braised goat penis!), and the highlights (such as Ruth being told at Le Cirque, "The King of Spain is waiting in the bar, but your table is ready"). Dining Out is an enjoyable and informative read for any intelligent reader who loves the world of restaurants and the fascinating people who populate it!



5. As someone who follows the restaurant scene with the same level of enthusiasm that some teenagers follow Jessica Simpson, I got caught up with all the brouhaha around the debut of the new New York Times restaurant critic Frank Bruni. This got me curious about restaurant critics and their methods and whether anyone had ever studied the subject, which led me to the one-of-a-kind book Dining Out by Dornenburg and Page. I found it incredibly illuminating, not to mention entertaining. The authors dissect every detail of how reviews are written and stars awarded, based on interviews with leading food critics such as Tom Sietsema (now of The Washington Post), S. Irene Virbila (of The Los Angeles Times), and Dennis Ray Wheaton (of Chicago Magazine). They also interview leading chefs and restaurateurs about their views on critics and the power of the press. I've come to learn that there is as much or more drama in the world of restaurants as there is in opera! This book even breaks down what it took to get a four-star review when former restaurant reviewer Ruth Reichl was at the helm.

   Every discerning diner should read this book for an eye-opening look at the state of contemporary restaurant criticism, not to mention a tasty behind-the-scenes read about some of the country's best restaurants (including the rise and fall and rise again of New York's own Chanterelle restaurant, which just won Restaurant of the Year at this year's James Beard Foundation Awards).

5 comments about The Diabetes Snack, Munch, Nibble, Nosh Book.

1. Most of the recipes are redundant. Mistakes occur: Guacamole nutrition states 42 mg Cholesterol. How can 42 mg of Cholesterol exist in a recipe where the only possible animal fat results from 1 tablespoon of reduced-fat mayonnaise? Very disappointing!



2. The previous edition of this book is one of my favorite cookbooks. Before I got it, I was in a real snack rut. But Ruth certainly widened my appreciation of snacking. One thing I like is the way she gives you options. You can buy a crust for her Barbecued Chicken Pizza or make your own, if you're in the mood. It was fun to find out I could make things at home that I thought I could only get in a restaurant, like Egg Rolls and Pesto. There are even a couple of healthy versions of "Egg 'N Muffins." Some recipes are for things you eat right away. Others make bigger quantities, so you can eat some now and then have something yummy to pull out of the refrigerator-or enjoy snacking with friends.

   One chapter is devoted to food for kids. And there are all sorts of neat recipes designed to make it fun for them to eat healthy snacks. Two of the recipes are named "Celery Man" and "Aladdin's Pizza." And there are directions for turning canned pear halves into cute little mice.

   I also like the chapter on appetizers for grownups, like cocktail meatballs and chili con queso. When I bring them to parties, everybody loves them, and I don't have to worry about what I can nosh on, because these dishes are not only delicious but healthy.

   The new version adds some great recipes to the book. There's a cranberry orange tart that's going to be a standard at our family Thanksgiving dinners. Another new favorite is the sweet potato pie with a really easy low-fat crust. And I love the New York style cheesecake and the teriyaki chicken bites.




3. Now in an expanded second edition, Ruth Glick's The Diabetes Snack Munch Nibble Nosh Book enables people with diabetes to have nutritious, delicious, "diabetes friendly" snacks between mealtimes and at celebratory occasions. With twenty-five new and flavorful recipes added to those of the ground breaking first edition, The Diabetes Snack Munch Nible Nosh Book features recipes for one or two people (as well as for parties and crowds); snack ideas for hard to please kids and adults; nutritional analyses, prep times, and exchanges for each showcased recipes. As is appropriate for a diabetes diet, all of the recipes are low in both fat and sodium and are kitchen-tested, portion sized to aid blood sugar control and weight loss, and approved by diabetes and dietitians experts. If you or a family member is having to deal with diabetes or seeking to prevent the onset of diabetes, then The Diabetes Snack Munch Nible Nosh Book will prove a welcome addition to your personal and/or family cookbook collection!



4. This book offers a decent collection of recipes that are pretty simple to prepare, which is convenient if you have some guests over for something casual and feel like "noshing." But after going through it, only about 30% of the recipes ended up appealing to me (out of 175). Everyone has different tastes though, so you can't necessarily go by that.

   Some of the recipes are just a little bit too simple (like the "nachos" recipe that pretty much just melts cheese on fat-free chips and serves it with salsa and sour cream). I really didn't need a cookbook for that one. She does use a lot of pre-packaged, canned, and frozen food mixes (like frozen veggie stir-fry mixes) so you really can toss some of the recipes together in a hurry for an impromptu get-together.

   Some of the recipes were a bit high in sugars for me, upwards of 22 and 23 grams of sugars per serving, but there are some desserts that use sweeteners like Splenda that were appropriate.

   If you're looking for recipes you can get on the table quick, then this might be what you're looking for. If you're looking for something extravagant, then you may not find a whole lot in here.




5. used book in excellent shape was able to save in purchase,will buy used again

2 comments about 200 Best Lactose-Free Recipes: From Appetizers and Soups to Main Courses and Desserts.

1. The title of this book is entirely misleading. There are only a few recipes which have been adapted for people who are completely lactose intolerant like myself. Many contain cheese, with the excuse that it raises the calcium level of the food! That's hardly helpful. And there are a number of recipes for foods which never did contain lactose, such as broth. That recipe is in any cookbook you care to name and shouldn't be given space here. Such weaseling does bring her count to 200 recipes but if she were diligent she would have searched out or created recipes to substitute for ordinary foods containing lactose, such as fake cottage cheese. (That would be wonderful - it's an item I miss!) It's what an honest author would have done. But there is nothing diligent or creative about this book - it's a mishmash thrown together to make a quick and lazy buck. Only a few recipes are helpful to someone who knows how to cook, and beginners will find that too many of Main's recipes are going to give them symptoms, which will be frustrating. There's just too much trickery here - it's a complete waste of money. I have used the slightly older lactose-free cookbooks by Zukin and by Kidder and while I have minor quibbles with them, I still learned a lot about lactose intolerane and gained many recipes which continue to be useful. Don't be fooled by this newcomer - buy Zukin or Kidder!



2. In general, the recipes in this book have been fantastic. I've had particularly good luck with the breads/muffins and main dish recipes, and when I'm looking for a good recipe I find myself often looking here first. The author has used various calcium-rich foods including sesame seeds, green vegetables and calcium-enriched orange juice to offset the lack of dairy. A few recipes include lactose-free sour cream or aged cheese, but they are generally marked 'if tolerated' and 'optional'.
   
   I bought this book when I was breastfeeding my son who had a milk protein allergy and it was a sanity saver - real (quick) recipes for real families.

5 comments about !ceviche!: Seafood, Salads, And Cocktails With A Latino Twist.

1. My country is world famous for ceviche, so I can recognize a good recipe when I see one. I was looking forward to this book, but was dissapointed by its sophistication and complex recipes, two non- existing elements when making a true ceviche. To us, (latins), a good ceviche is made always keeping the freshness and flavor of fish or seafood and not masking it with heavy sauces or complex additions. This book has nothing to do with the real thing.



2. Ceviche! by chef Guillermo Pernot and Aliza Green, offers 48 ceviche recipes-and everything you need to know about this little side dish-along with chapters on salsas, salads and cocktails-all tied together with extraordinary full-page color photographs. That's the good news. The bad news is that ingredients called for in most of the recipes are not readily available. To their credit, the authors have a chapter on special ingredients and sources, as well as a glossary of 54 entries pulled out of the recipes. Nonetheless, to make the dishes in this book requires a commitment to shop for and stock the pantry with niche spices, condiments, veggies, fruits and booze. The material on escabeches, salads, salsas, vinaigrettes, garnishes and cocktails is more user friendly, but even here the ingredient requirements are daunting.

   The book is impressive from the culinary point of view. Pernot's techniques are well grounded. The text is to the point and fun to read. His interest in Japanese fresh fish cuisine influences his ceviche creations in inventive and delightful ways. The food presentation, serving dishes and settings for the photos are terrific. In all, Pernot presents an in-depth look at ceviche.

   But there is more to this book. Upon reflection while in the process of selecting some recipes that I might use in class, I now conclude (a week or so after writing the above) that Pernot takes civiche to new and creative heights. This book is "way out there," in the manner of chef Keller's The French Laundry. It is full of ideas that experienced cooks will ponder and use. Which, come to think of it, is a desired outcome of reading any cookbook. Few chef/authors, however, reach this level of creative substance




3. When I order this book, I was very excited. Upon receipt of the book, I was not impressed with the elaborate presentations. The chef did not give enough basic information for using raw fish in many of these recipes. In two instances, I could not find the ingredients for the dishes I wanted to try. Overall, I did not like this book at all.



4. A great book for all those who like fish. Extremely well conceived and very easy to follow. Just envoy the preparation, the cooking and the pleasure of eating what you have prepared



5. Ok...1st thing is 1st
   
   This book is written by a real chef who started out as a front of the house kinda guy (you know the guy who wears the suit and comes out if there's a problem) who just understood great food. He transitioned to the back of the house (chef) and owned arguably one of Philadelphia's all-time best Latin restaurants ¡Pasión!, which has now since closed due to speculation of mismanagement. Who care though in the end the food was out of this world!
   
   The recipes are restaurant recipes reworked for the home cook. They may seem cumbersome and a little intensive, but this is what goes into great food. I hold certain opinions as to how lazily the average American is as a person let alone as a cook. Open this book with all the passion and soul of the first time you tasted amazing Latin food and it is sure to inspire you. There are amazing techniques that are as old as the Aztecs such as frying chili peppers to remove their skin, or wrapping fish filets in plastic and par freezing them so they are easier to slice . Read this book. Especially if you are a cook. If you like Rachel Ray (STAY AWAY)...lol

No comments about 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love.

5 comments about Great Party Dips.

1. What a fabulous book! Everybody loves dips and Fallon provides recipes for all tastes. I loved her fondue book and she just keeps getting better. A great gift for any occasion and for all levels of cooks.



2. Once again, Peggy's encyclopedic knowledge of food styling is on display in easy to understand recipes. This book saved my Superbowl Sunday and my friends loved the dips I selected.



3. This is a book every home chef should have available at easy reach. Love the dip tips, the ease of preparing and the fabulous results. Everyone needs a book they can easily access and provide them with a wealth of treasures inclosed!



4. I have a lot of cookbooks in my kitchen that I never use, but I've already turned to this one at least a dozen times. The recipes are clearly written and ingredients readily available, even out where I live. I've been taking it along to parties with a prepared recipe but don't anymore since I never get it back until the next time I go to that house. I've made at least ten of the dips and will make each one of them again.



5. I purchased Peggy Fallon's dip book several months ago, and those mouth watering pictures have been calling out to me. But, I just tried my first recipe this morning. I'm on my way to a brunch and I made the Chocolate Velvet Dip to share with the group. Although writing this will probably make me late, I had to stop at my computer to say-----Easy-Delicious-Beautiful !!!!!-----Can't wait to try another one.

4 comments about Antipasti.

1. `Antipasti, Fabulous Appetizers and Small Plates' by veteran San Francisco cookbook writer and chef, Joyce Goldstein is a welcome addition to books which put classic cuisines within easy reach of amateur chefs, let alone the foodies among us. I often think of Ms. Goldstein as a Paula Wolfert Lite, which is no small compliment, as I consider Ms. Wolfert to be today's foremost cookbook writer on regional cuisines. It may be more complimentary to consider her a Mediterranean version of Patricia Wells, who happeds to do recipes for trattoria as well or better than Ms. Wells. Ms. Goldstein covers about the same part of the world, focusing on Italy and Shephardic Jewish traditions, as well as the Mediterranean in general.
   
   Ms. Goldstein's book covers both `la cuisina classica' (traditional dishes) and `la cuisina creativa' (modern dishes in the style and spirit of traditional Italian cuisine). One may give a moment's pause over buying this book if you are a compulsive Italian cookbook buyer, and have shelves groaning under the weight of works by Lydia Bastianich, Marcella Hazan, Giuliano Bugialli, Lynne Rosetto Kaspar, Mario Batali and Ms. Goldstein herself, as she has already done a very nice little book on `Enoteca' or the cuisine of Italian wine bars (very similar to the Spanish practice of the tapas bar). I would say that if you have already mined these volumes for a nice collection of recipes which work for you, Ms. Goldstein's latest effort may be guilding the lilly. If, on the other hand, you rely on them exclusively for pasta and veal recipes, you may want to consider Ms. Goldstein's book. I compared her recipes in this book with `Enoteca' and found no exact overlap, and if you choose between the two, `Antipasti' is better for home entertaining.
   
   If you have no Italian cookbooks, and no books on Mediterranean dishes or tapas from the Western Mediterranean and Meze dishes from the Eastern Mediterranean, and you happen to do a fair amount of entertaining (more than twice a year), this book may be an invaluable resource for you.
   
   The single most important chapter may be the 10 page introductory `Shop and Serve Antipasti' which contains no `recipes' per se, but dozens and dozens of brief suggestions on how to prepare dishes or platters of food with no more `cooking' than a little work with a knife and bowl. This chapter demonstrates the immense genius of modern Italian cuisine, which even more than their French cousin (which comes in a close second) has created a universe of shelf stable products which are truly delicious with no more than a bit of preparation. The heart of this miraculous pantry is their pasta, cheeses, breads, cured meats, vinegars, olive oils, and wines. In fact the second most valuable aspect of the book is the addition of a wine recommendation accompanying each dish for which there is a full recipe.
   
   The chapters of full recipes are:
   
   Eggs and Cheese with 8 recipes
   Savory Pastries with 6 recipes
   Grains with 7 recipes
   Vegetables with 14 recipes
   Fish and Shellfish with 19 recipes
   Meat and Poultry with 8 recipes
   
   The chapter I like best may be the Eggs and Cheese chapter, as it not only gives recipes for both stuffed eggs and a frittata, but it presents these as archetype recipes where the same concept can turn virtually any stuffed egg or frittata into an antipasti.
   
   I confess that when you get to the Fish and Meat recipes, many of them start to look like main course dishes, especially classics such as Vitello tonnato (Veal with tuna sauce) and stuffed squid. I remember making a stuffed squid recipe several years ago and it took so long my fiance gave me an ultimatum about getting us into complicated recipes and burning up the better part of a Sunday afternoon. But that was before my knife skills matured. Now, it would only take me 3 hours to do such a dish.
   
   I especially appreciate the way Ms. Goldstein writes a recipe. She may not give it the full court Julia Child treatment, but she really knows how to wordsmith food preparation (I just wish she had not picked up on the latest hackneyed culinary writing expression which talks about `signature dishes'.)
   
   All in all, Ms. Goldstein adds value to our ways of preparing a cold buffet, even if you already have a big library of Italian or Mediterranean cookbooks.



2. Exquisite photos and wide assortment of appetizers.....many of which can be expanded into light colorful meals with pizzazz. Excellent gift for your friends who love to cook.



3. The best part of this book is the cover



4. Tried several recipes and was disappointed with the results. Fellow who recommended the book to me noted that he always "tweaked" the recipes, modifying to improve them as he went along. One dish, eggplant roll ups, was exceptionally dry and too full of breadcrumbs; it was not anywhere near as good as the photo invitingly suggested.

1 comments about Williams-Sonoma New Flavors for Appetizers: Classic Recipes Redefined (New Flavors For Series).

1. I have made several of the appetizers from this beautiful cookbook. Our guests were as enthusiastic about them as we are. Hope all who try this will also enjoy these!! New Flavors of Appetizers in the Wiliams-Sonoma series - written by Amy B. Sherman
   ardmoss