Beauty, flavor, and novelty--all packed into a small bite--are what give a good hors d'oeuvre its name, and this collection of more than 50 original morsels provides the know-how to dazzle the most discriminating guests. With recipes that include wild mushroom rugulach, Thai shrimp baskets, orange pecan brie cups, and country pate truffles, each entry includes both bite-size and full-size variations and nearly every item can be made all or partly in advance, providing hosts more time with their guests. Step-by-step instructions, vibrant color photos, and lovely watercolor illustrations make even the most dramatic dishes easy. Whether for a cocktail party, buffet, or afternoon tea, this complete source for entertaining includes chapters on vegetable canapés, naked canapés, and basic guidelines for a successful event.