The Hostess Handbook
A Modern Guide to Entertaining
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- 11,99 €
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- 11,99 €
Description de l’éditeur
From the author of The Newlywed Table, this helpful handbook offers readers 100 easy entertaining recipes, party planning advice, and curated menus to pull off the most delicious and delightful of gatherings, from an epic holiday bash to a casual get-together in the backyard, or an inspired dinner party.
Ready to throw a dinner party? It’s easier than you think. With 100 crowd-pleasing recipes and expert tips and tricks, The Hostess Handbook shows how to create an event that’s warm, joyous, and imbued with the special glowy feeling of a celebration that we never want to end.
Everything you need to know is here. How to plan a fantastic menu with foolproof recipes for finger foods, make-ahead mains (because you don’t want to be in the kitchen when your guests arrive), and festive desserts. How to get your home party-ready, whether hosting two people or twenty, with primers on setting the table, the art of serving, and flower arranging. And drinks, of course—including recipes for both classic cocktails and delicious nonalcoholic libations. Cheers!
PUBLISHERS WEEKLY
Zizka (Cook Color) serves up an exciting array of recipes and party-planning tips in this inspiring guide to hosting. The meals draw from a variety of cuisines, and many have components that can be prepared ahead of time: both the pork-cabbage filling and the dough for the tie-dye dumplings can be made up to three days in advance, as can the risotto for the saffron arancini. Quicker crowd-pleasing fare includes fish kebabs, salt-and-vinegar potato peel chips with chive dip, and the Lebanese-influenced frittata with labne sauce. To round out any event, Zizka includes enticing dessert options such as ube amaretti cookies and drinks of both the boozy (sour cherry-tinis) and nonalcoholic (mock tiki punch) varieties. She also provides a dozen party menus to help readers plan for various occasions, ranging from holiday dinners and after-parties to Galentine's Day brunch and springtime luncheons. Throughout, Zizka shares plenty of tips, noting, for example, that serving drinks to guests as soon as they arrive is a great way to break the ice. This go-to volume is sure to help readers prepare memorable and tasty festivities.
