by Jonathan Vatner | October 15, 2010

Tiny appetizerIf you're getting into a rut with passed hors d'oeuvres, take a look at the creations in these recipe books. Author Kim Hendrickson fits macaroni and cheese into a cherry tomato and an entire "Thanksgiving meal" onto the base of an endive leaf. A savvy caterer or hotel F&B department should be able to replicate these recipes for the masses. The books cost $18.95 each.