Intro -- Introduction -- L'apéro: How the French do cocktail hour -- About the recipes in this book -- What to serve for l'apéro -- How to plan a stress-free apéro -- Menu Ideas -- Basics and Condiments -- Classic Pistou -- Tapenade, Three Ways -- Mayo, Three Ways -- Any-Bean Hummus -- Eggplant Caviar -- Roasted Red Pepper and Hazelnut Dip -- Anchoïade (Anchovy Dip) -- Beet, Goat Cheese, and Orange Dip -- Shortcrust Pastry -- French Everything Flavoring Mix -- Small Bites -- Orange and Fennel Marinated Olives -- Goat Cheese Truffles, Four Ways -- Instant Fish Rillettes, Three Ways -- Warm Brown Butter Bourbon Radishes -- Gougères, Four Ways -- Marinated Mushrooms -- Crunchy Seed Crackers -- Pistachio Falafel -- Chicken and Olive Meatballs -- Savory Sablés, Three Ways -- Palmiers, Three Ways -- Savory Cakes and Tarts -- Caramelized Fennel, Lemon, and Comté Cake -- Zucchini, Cured Ham, and Goat Cheese Muffins -- Cherry Tomato, Spinach, and Goat Cheese Sheet Pan Quiche -- Pear and Blue Cheese Savory Galette -- Tapenade and Parmesan Madeleines -- Breads, Sandwiches, and Toasts -- Fig, Walnut, and Orange Fougasse -- Fresh Herb Pissaladière -- Croûtons pour l'apéro (Cocktail Hour Toasted Bites) -- Baked Croque Monsieur Fingers -- Brioche Croque Madame Bites -- Verrines -- Cherry Tomato, Strawberry, and Basil Gazpacho -- Cauliflower and Apple Velouté -- Carrot, Pistachio, and Hummus Verrine -- Beef Tartare and Marinated Mushroom Verrine -- Sweet Bites -- Spiced Madeleines with Salted Caramel Sauce -- Roasted Fig and Aniseed Financiers -- Chamomile Lemon Tartlets -- Cherry Clafoutis Bars -- Chocolate and Tahini Sablés -- Strawberry-Lemon Yogurt Sheet Cake -- Berry Cups with Green Tea and Honey Syrup -- Triple Lemon Dark Chocolate Truffles -- Salted Butter Caramels -- Drinks -- Fruit and Flower Syrups -- Easy Cocktail -- Sparkling Kir -- Virgin Fizz.

Metric Conversion Chart.