The Elegant Chef's Guide to Hors D'Oeuvres and Appetizers
The author is British celebrity chef Antony Worrall-Thompson, whose 1981 restaurant Ménage à Trois (in Knightsbridge) was notable for being arguably the first small-plates eatery of modern times (notwithstanding tapas joints): It served only starters and puddings. This book leaves out the puddings but contains 65 recipes for small, savory plates of food. Photographs are lush, and recipes are fairly straightforward.
The two recipes I used most: a quilted mosaic of salmon and sole with nettle and sorrel sauce, as well as the recipe I'll share with you tomorrow, in which a small frying pan gets lined with layers of phyllo dough; after baking it, you've got a phyllo-dough pan with a handle that you can fill with various comestibles for a unique presentation (in this case, it gets stuffed with wild mushrooms and vegetables).
|A quilt of salmon and sole|
His recipe for a Snickers pie was nominated by a health watchdog group as one of the most unhealthful desserts ever. It consisted of five Snickers bars, puff pastry, mascarpone, soft cheese, sugar, and eggs and was estimated to contain 1,250 calories per slice.
In between controversies, Worrall-Thompson owned and operated quite a few successful restaurants in London.
Tomorrow: How to make a phyllo frying pan.
The Elegant Chef's Guide to Hors D'oeuvres and Appetizers
Photographs by Bryce Attwell
Published by Chartwell Books, Inc.
eBay has a used copy in "good condition" for $12.