Title: Don't Waste Your Money
Product review: This book is deceptively named. Only about half of it has to have to do with hors d'oeuvres and the rest of the book is devoted to recipes for dishes that could be in any cook book. Why would a specialty book on hors d'oeuvres include recipes for fettuccine, fried catfish, soups, chicken legs, roast quail etc? Perhaps the idea is that this is buffet food, but the title doesn't say that. And there are exactly fourteen color pictures. Also, the book is very strangely designed; it feels cheap. No question that Paul Larousse is a serious professional---five stars for the author. His work is the best, but I think he's been victimized by his editors. For comparison, buy The Professional Caterer by Denis Ruffel.
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