Having your friends over is no big deal when you have the perfect recipe, one that's not only foolproof but simple and that fits into your hectic schedule. In her new cookbook, Pam Anderson shares nearly 200 perfectly convenient dishes, including
* Lacy Cheddar Crisps -- An irresistible one-ingredient hors d'oeuvre, ready in 10 minutes.
* Oven-Barbecued Pork -- Slow-cooked for 10 to 12 hours. You literally make this one in your sleep.
* Creamy Baked Macaroni and Cheese -- When kids are coming, why not serve the best version of their favorite?
* Shish Kebabs -- Satisfy every guest, from vegetarians to carnivores, in the same meal. Six exciting flavoring pastes offer all the variety you need.
* Easy Baked Risotto -- Elegant and effortless, with many sumptuous variations, including seafood and vegetarian. You socialize while it cooks.
* Orange-Glazed Asparagus -- One of the most versatile side dishes imaginable. Ready in 8 relaxed minutes.
* Molten Chocolate Cakes -- 15 minutes to oozy decadence.
Every recipe comes with helpful suggestions on what to serve with the dish, how to vary it, how to take shortcuts, and how to make it ahead.
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 entr 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.
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.
Anderson revives the art of entertaining in this unthreatening collection of simple but elegant dishes. Her reassuring attitude will relax any nerve-jangled host.
The perfect guide for getting get-togethers together without the muddle, mess, or meltdown.
"In her fourth cookbook Pam Anderson...offers foolproof recipes for festive dishes...With her advice, even an incorrigible worrier could feed a crowd without fear." People Magazine
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