the appetizer:

Prepare for your next party with Cheese Hors d'Oeuvres by Hallie Harron, with recipes like Caramelized Onion, Cambozola, and Pear Galette; Mini Stilton Palmiers; and Verrine of Goat Cheese and Fruit.

Cookbook Profile

Cheese Hors d'Oeuvres:
50 Recipes for Crispy Canapés, Delectable Dips,
Marinated Morsels, and Other Tasty Tidbits

by Hallie Harron

Cheese Hors d'Oeuvres
Click to buy Cheese Hors d'Oeuvres


Professional chef Hallie Harron offers up 50 new mouth-watering reasons to kick off parties and special occasions with one of the world's most celebrated foods: cheese! Cheese Hors d'Oeuvres presents a savory medley of hot and cold cocktail snacks, finger foods, appetizers, and other irresistible cheese bites, perfect for entertaining friends and fellow cheese lovers.

To start with cheese, you've got to start with the right cheese. Will it be local or imported? Soft or firm? Double cream or wickedly voluptuous triple cream? Hallie Harron walks you through the basics of selecting, purchasing, and storing cheese, and discusses the tools and equipment you need for success. You'll learn how to create the perfect cheese plate and pair cheese with complementary beverages, from wine and beer to hard cider and Champagne. Tempting color photographs throughout show just how elegant these easy, delicious cheese hors d'oeuvres can be.

Featuring cheeses with a range of textures and flavors, the recipes in Cheese Hors d'Oeuvres can be prepared on the stovetop, in the oven, or even on the grill. Selections include:

Hallie's unique recipes, together with tips on how to serve and cook with cheese, give hosts all they need to start every occasion with their favorite cheese hors d'oeuvres.

Whether you want to keep it simple with Brie Bites or Hot and Spicy Artichoke Dip, or slip into something more sophisticated like Mascarpone, Hazelnut, and Arugula Canapes or Cheese Beignets with an Olive and a Twist, Cheese Hors d'Oeuvres is the best way to get the party started with cheese.

About the Author

Hallie Harron, a French cooking authority, spends half of each year in France, conducting food and wine tours to Paris and Provence through her Maison Mollans programs. As a former culinary school instructor, Harron has written for and been featured in magazines such as Bon Appétit, Food & Wine, Cooking Pleasures, Phoenix Magazine, and Phoenix Home and Garden. She is the co-author, with Shelley Sikora, of Tomatoes and Mozzarella, and has 15 additional cookbooks and one James Beard Award nomination under her belt, and has contributed to many other books.

Harron has owned and operated several restaurants, hotels, and catering operations, including the award-winning Quiessence restaurant in Phoenix, AZ.

Harron holds a degree in music from the University of California and attended the California Culinary Academy in San Francisco as well as La Varenne and Len�tre in Paris. She was part of the Great Chefs of France Cooking School staff at Mondavi Vineyards and worked in the three-star kitchens of Paul Bocuse, Roger Verge, the Troisgros Brothers, and Michel Guerard in France. She has also worked with many TV chefs, such as Julia Child, Emeril Lagasse, Jacques Pépin, Martin Yan, Sara Moulton, and Tyler Florence. When not in France, Harron lives in Encinitas, California.


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Cheese Hors d'Oeuvres:
50 Recipes for Crispy Canapés, Delectable Dips,
Marinated Morsels, and Other Tasty Tidbits


All About Cheese


This page created May 2008