A fresh and original way to put the classic advice of "Joy of Cooking" to work -- illustrated and designed in a beautiful and easy-to-use new book.
* All of the best foods for entertaining such as Brie Baked in Pastry, Food Processor Cheese Straws, Tandoori Chicken Fingers, and Seven-Layer Dip along with an all-new, never-published cocktail and pastry drinks section that features classics such as the Martini and the Sidecar
* Recipes include party favorites for virtually any celebration, from a business cocktail party to a casual open house
* Includes clear, practical advice that makes entertaining a simple, pleasurable affair for hosts and guests alike
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From heavy holiday party traffic to spring bridal showers or summer cocktails, this beautiful combination of never-before-published drink and party-food recipes from the creators of Joy of Cooking is just the ticket for any type of entertaining 150 full-color photos.From Publishers Weekly:
A party menu differs, of course, according to the party-one would hardly serve the same food at a bridal shower as at a Super Bowl gathering. But this volume, part of Scribner's "All About" series, adapted from the Joy of Cooking cookbooks, provides drinks and snacks for just about any occasion. The choices span the map, encompassing Vietnamese Summer Rolls, Buffalo Chicken Wings and Lamb Brochettes with North African Spices. What remain consistent throughout are the lovely photography, the clear, competent directions and the useful sidebars. Becker, the grandson of the founder of the Joy of Cooking enterprise, includes instructive notes along with most recipes, explaining that harissa, for example, is a North African spice paste, and that cheese should always be served at room temperature. Becker concludes the book with a chapter on party drinks, giving the home bartender instructions on everything from a cold-weather eggnog to a fruity, and correct, Sangria.
Copyright 2002 Reed Business Information, Inc.
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