An indispensable guide to cocktail food and drink by the timeless chef and writer James Beard

The first book by the master chef whom the New York Times hailed as the “dean of American cookery,” Hors d’Oeuvre and Canapés is a culinary classic. Imbued with Beard’s signature wit and intimacy, this collection offers tips and recipes for all types of entertaining and includes an extensive list of exquisite finger foods like sliced beef with anchovy or Roquefort and chive cheese balls—cocktail-party fare that works beautifully for any soiree. From the decorations to the perfect mixed drinks to advice on hosting, James Beard provides essential information for the home cook. There is also a wide variety of unique, tiny touches, such as mint butter for cold roast lamb, intermixed with tried-and-true favorites like deviled eggs.

Complete with careful instructions on preparing and serving hot and cold cocktail foods, sandwiches, pastries, and much more, Beard’s recipes are simple yet sophisticated, making for splendid, mouthwatering fare to be enjoyed by all.