This little gem has luscious photographs of some old favorites and some new ideas. They are organized by preparation method, "topped & dipped", "grilled and skewered", "stuffed and rolled", and "plated and sauced". But of particular usefulness, there are menus sorting the recipes by themes, and giving suggestions for rounding out the themes, and also a listing of the vegetarian recipes. ( )

I am really taken with this little book of appetizer recipes. Munching on an assortment of appetizers is pretty much my favorite way to eat, and the recipes in this book are simple yet original. The Potato-Onion Flat Bread is tasty and unique; the Proscuitto-Wrapped Asparagus is as easy as it gets, yet quite elegant and succulent. The Corn and Black Bean Salsa Tortilla Rolls could be easily expanded into a main course. The ingredients for almost all the recipes are healthy and readily available; this is not complicated cookery, but rather fresh and delicious. Makes me want to throw a party. ( )

The author uses standard techniques to enhance appetizers that range from the basic crudities and cheese balls to finger food that will wow your guests. Johns gives 50 examples of mouthwatering appetizers divided into four sections--Topped and dipped, Grilled and skewered, Stuffed and rolled, Plated and sauced—all with fresh product that displays a clever use of vegetables, seafood and compound salads.. Themes for parties, such as Pacific Rim and Mediterranean, can be easy to make with different cocktails. Preparation tips and party success secrets round out this simple book, making it a great addition to any party planner's library and the source for many good times.

A cute little book. The food photography is fantastic, which is important with appetizers. There is some degree of variety in the menu items, which is good, as not everyone is adventuresome.
While the recipes are good, the presentation of the book is very appealing. ( )

50 Great Appetizers by Pamela Sheldon Johns is a handy and appealing little cookbook.

In keeping with the subject matter, small bites, the books format is almost pocket sized, with straightforward recipes uncomplicated by exotic or unusual ingredients or overly complex preparation techniques.

50 Great Appetizers opens with suggestions for preparation and planning, and gives tips though out to encouraging entertaining without intimidation.

All 50 recipes include suggestions for serving and plating, and the book is well illustrated with over 30 photographs. The design, by Jennifer Barry, is clean and bright, and the recipes clearly presented.

The single course focus allows Johns to explore lightly a variety of flavors and cuisines. The beginning cook will find a nice range of suggestions among the 50 recipes, and will appreciate extras such as pages with information about equivalents, sources, and themed menus for small bite entertaining.

Johns thoughtfully includes a list of all vegetarian bites, and notes through out ways to adapt recipes to make a full meal, explore variations, or make substitutions.

More advanced cooks will find the book a useful starting point for thinking about entertaining with appetizers, whether planning an all small bites evening or looking for the one special appetizer inspiration.

The small format makes it perfect for hostess or holiday gift giving.