from the author of tin to table, this recipe book is for fans of cheese boards, tinned fish, hors d'oeuvres, and snack-focused meals.

who needs to serve a meat, a starch, and a vegetable when you can offer an array of simple, sophisticated snacks that come together at a moment’s notice and taste exceptional? here, anna hezel leans into the luxury of fancy snacky food via 50 recipes that draw inspiration from glamorous bar nibbles and retro classics, including:

• maple butter shichimi togarashi popcorn

• salt and vinegar chips with crème fraîche and trout roe

• whipped feta with burnt honey

• confit cherry tomatoes

• shrimp butter and cucumber sandwiches on brioche

• pistachio magic shell

• sungold vanilla shrub

• and much more!