Written for the professional caterer, this is a complete guide to the preparation, transportation and presentation of canapes and hors d'oeuvres. It features 180 cold canapes and 75 hors d'oeuvres, listed by specialized categories. The work includes coverage of equipment, types of events, menu development, costs and customer service, and details classical and contemporary recipes with variations including: cream puff pearls with pesto; duckling breast with sour cherries; lamb with mint and pignoli and sesame scallops. Ingredients are listed with purchasing specifications, seasonality and substitutions.