I have both Tapas by Penelope Casas and Martha Stewart's Handbook of Hors d'oeuvres mentioned above and would recommend either. They were also previous Cookbooks of the Month, so these links might be helpful:
Handbook of Hors d'oeuvres
I did search this topic first. My searches haven't brought up an awful lot of information... but the search engine on this site is a tad poxy :/
I know this is an old thread but I thought I'd just bump it rather than start a new one.
First, I have one to recommend: http://www.amazon.com/Appetizers-Fing...
It's called Appetizers, fingerfood, buffets and parties by Bridget Jones. Great book, over 400 recipes (a good range and variety), beautiful pictures too!
I'm still looking for others though. I have a few loooong flights coming up, and my latest obsession is finger foods and the like, so I'm hoping to while away the hours with a few good cookbooks on the topic.
I just picked this one up from the library
Great Bar Food at Home
easy recipes, many can be made ahead, but they are not your typical appetizers.
Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties by Govind Armstrong
The dishes look scrumptuous and he provides photographs of all creations.
The CIA also did a Hors d'Oeuvres book for home use that you might want to look at as well.
I have both books and I would suggest that you opt for the one that will get the most use and provide simple and more elaborate dishes when you're in need of such. Don't forget the clearance aisle at your local bookstore. Borders repeatedly has books of this nature that are very well done, wonderfully photographed in full color that offer step by step instructions for less than ten dollars.
I like 365 Snacks, Hors D'oeuvres& Appetizers. The Crab & Parmesan Toasts, made without the sundried tomatoes, are simple & fabulous! I also like Party Receipts From the Charleston Junior League; Hors D'oeuvres, Savories & Sweets. Those ladies love to outdo one another!
I really like the way the Martha Stewart Handbook of Hors d'oeuvres is organized. It begins with a basic building blocks chapter, and continues with chapters based on construction such as skewered, wrapped or stacked. I find that format helps me create an interesting selection much faster than most of my other references.
Just remembered this was on the Dec.Cookbook of the Month thread - should be some good feedback there!