Words by Michele Humes | My passion for this week's Cook the Book pick, Martha Stewart's Hors d'Oeuvres Handbook, could fill a book of its own. Chapter 1: In which I notice Martha's finger food bible in the personal collection of every caterer I have ever worked for; Chapter 2: In which I am won over by the spectacular photography, the breadth of the recipes and the relevance of the style; Chapter 3: In which I throw a housewarming party powered largely by this formidable tome. I could go on and on, but I'm supposed to be telling you how to win a copy of your own. Back in the 80s, hors d'oeuvres meant tray upon tray of little bread...
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"This would be a great cheese to pick up for last-minute, run-to-the-supermarket-before-it-closes style of entertaining." Photograph by Jamie Forrest Président Cheese, makers of the ubiquitous wheels of "deli" brie, have released a new cheese they're calling the "Brie Log." They claim it has the same taste as their normal brie but comes in a convenient log shape with a 1-inch diameter, which means that its slices fit perfectly on crackers or bread rounds. A cool and interesting twist on an old classic, but how does it stack up? The folks from Président sent me a log last week, just before Thanksgiving. It arrived at my office frozen in a cooler pack and enclosed in a sealed wrapper. The whole thing...
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