I find this to be an extremely useful book to have around. Seems I always have a million recipes in my head to use when giving a party, but it always seems they disappear when planning time comes. Now I just refer to James Beard award winning chef Francois Payard's book for a wide array of elegant appetizers and hors d'oeuvres.

In addition to running his own pâtisserie and bistro, Francois Payard with his wife Alexandra owns a catering company, specializing in small bites, called Tastings. This book uses many of their most popular recipes.

This is elegant party food created by a world class chef, so you're not likely to serve this food at the neighborhood football party. But if you need to impress you can hardly do better than this guide.

While many of the recipes use gourmet ingredients like foie gras, lobster, and caviar, a good number of them can be made using simple, easy to find ingredients. In either case, Payard has adapted his commercial recipes to make them accessible to the average home cook. Whenever possible there are make ahead instructions. Some recipes -- like the Gougeres below -- can even be made ahead and frozen, then reheated when ready to use. In addition to recipes, Payard provides his readers with many inside tricks of the catering trade to help them achieve stunning presentations, properly plan and shop for parties, take advantage of creative serving methods, and much more.

Chapters include: The Basics; Vegetables; Cheese; Fish and Shellfish; Meat.

Sample Recipes:
See the Related Recipes box below for sample recipes from this book.