Perfect Recipes for Having People Over

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Description
Anderson presents 200 of her favorite dishes for company. Every recipe is as convenient as it is perfect, and the dishes are designed to satisfy everyone on the guest list, from vegetarians to carnivores, and from sophisticated parents to picky kids.

Reviews

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Publishers Weekly (08/08/2005)
Anderson revives the art of entertaining in this unthreatening collection of simple but elegant dishes, following her successful "The Perfect Recipe" (which won a Julia Child Award), "Cooksmart" and "How to Cook Without a Book". She focuses on moderately easy, stick-to-your-ribs, crowd-pleasing dishes that can be made in bulk (for up to 20 people). Categorizing her recipes by occasion, she offers dishes like Buttermilk-Honey Fried Chicken Fingers, or Sausage and White Bean Soup for an informal "Kitchen Gathering," and Easy Baked Risotto, and Butter-Roasted Lobster Tails for ooh-la-la blowouts "In the Dining Room." For an "Outdoor Affair," Shish Kebabs and Sear-Ahead Steaks or Salmon do nicely, while "Breakfast for Company" consists of dishes like Orange Cream Cheese Strata with Cranberries and Walnuts. Recipes for appetizers, soups, salads, side dishes, breads, desserts and even drinks fill in the gaps, while Anderson helpfully answers anticipated questions for each recipe: When should I serve it? Any shortcuts? How far ahead can I make it? What should I serve with it? What about leftovers? Throughout, Anderson's easygoing tone and reassuring attitude will relax any nerve-jangled host or hostess. This is not a book for master chefs, certainly, but it delivers solid dishes sure to impress the average dinner party crowd. Photos. "(Sept. 14)" Copyright 2005 Reed Business Information.

Library Journal (09/01/2005)
The art of formal entertaining has gone the way of the typewriter, and Anderson has capitalized on the idea of entertaining without the white tablecloth and best china. In her latest book -not to be confused with her previous "Perfect Recipe: Getting It Right Every Time" -she offers 200 recipes from entré es to desserts. Most are easy to make; some require guest participation, such as shish kebabs, with a variety of ingredients for all tastes. The book begins with main courses since they will dictate the accompaniments. Each recipe has a question section -e.g., "Any Shortcuts?" "What Should I Serve with It?" "How Far Ahead Can I Make It?" There are many familiar dishes like macaroni and cheese and deviled eggs, but readers will also encounter innovative recipes, e.g., Couscous with Chick Peas and Carrots and Tortilla Sundaes with Minted Mango Salsa. It is evident that Anderson, a former executive editor of "Cook's Illustrated" and a columnist for "USA Weekend", has adjusted recipes to make things as simple as possible. Recommended for libraries serving patrons who like to cook and "entertain." -Christine Bulson, SUNY at Oneonta Lib. Copyright 2005 Reed Business Information.

ISBN: 0618329722 | EAN: 9780618329724
Publisher: Houghton Mifflin Harcourt (HMH)  | Publication Date: September, 2005

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