Small Plates Appetizers as Meals Marguerite Marceau Henderson Experience a fresh and exciting way to eat and entertain: Small! In Small Plates, author Marguerite Henderson offers excellent recipes that can be dressed up to make a meal or combined with other small plates to offer the perfect menu for entertaining. The small plate concept is the foundation of many European and Asian menus-small portions of an assortment of dishes. The Italians have antipasti, the Chinese have dim sum, the Spanish have tapas, and the Lebanese have mazza. Whether you call them appetizers, hors d'oeuvres, or canapés, you can experience the bold flavors and satisfying tastes of such bite-sized morsels as Asparagus, Peas, and Chive Risotto; Cranberry-Ginger Stuffed Brie; Cajun Shrimp and Andouille Salad; Beef Tenderloin Kebobs with Roquefort-Rosemary Sauce; or Warm Mozzarella and Tomato Stacks. The recipes come from around the world, from Italy to Greece to India to Spain. With small offerings your guests get samples of many different flavors, and family and friends are more likely to try adventurous new dishes. With an emphasis on fresh ingredients, ease of preparation, and visual appeal, these flavorful small plates makeperfect appetizers as meals every time. Marguerite Marceau Henderson is a chef, caterer, food consultant, and restaurateur.

She has taught cookingclasses to hundreds of students for the past 25 years. Marguerite has owned a catering business, opened twosuccessful restaurants, and hosted a radio talk show on food. She currently appears on television as a guest chefonce a week on KSL-TV, an NBC affiliate. Marguerite has consulted with such companies as SuperTarget and BremerPublic Relations. Marguerite travels extensively to keep abreast of food trends across the country and in Europe. She loves to teachcooking classes, give cooking demonstrations, and lecture on the impact food has upon our daily lives and in our familytraditions. She is the author of a previous cookbook, Savor the Memories.