Elegant Chef's Guide to Hors D'Oeurves and Appetizers

Great book. I was given this as a gift by a friend who shares my love of fine cuisine. Trouble is, unless you're the chef of a 4 star restaurant that has all sorts of need for a few tablespoons of this and that, making anything in this book is next to impossible...Each recipe calls for a few tablespoons or a small quantity or 2-3 different sauces or mousses that must be assembled in advance...also gotta love quail eggs as they are the predominant ouef. I simply enjoy the pictures. They are heavenly and remind me of my favorite restaurant meals. Someday, perhaps i'll try one or two!