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The Art of Nutritional Cuisine
by Vickie A. Vaclavik Amy HaynesNow more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same time support a healthy lifestyle. The Art of Nutrit
The Art of Picnics: Seasonal Outdoor Entertaining
by Alanna O'NeilRecipes and tips for fresh-air feasts: “Whether you chose a basket or a brown paper bag . . . this transporting book will make your next outdoor meal a treat.” —Suzanne Lenzer, author of Graze: Inspiration for Small Plates and Meandering MealsThe Art of Picnics encourages you to take a break from your fast-paced life to pick up a picnic basket, and reconnect with nature. Whether it’s at a beautiful park or on your backyard patio, you can create your own special retreat with this bounty of family-style recipes for foodies of all skill levels. The Art of Picnics offers a new perspective on traditional picnics, with colorful photos and inspiration for fun outdoor gatherings from an upcountry lunch to a twilight party. Inside you’ll find:Décor ideas with woven rugs, crate tables, mismatched china, plush pillowsPlanning recommendations like fresh-cut blooms, wine, and artisanal breadAn outdoor cookbook full of one-of-a-kind recipes for sandwiches, grazing boards, and more!“Ideas that are not only gorgeous but totally doable . . . so many simple recipes to make picnics a little extra special.” —Erin Gleeson, New York Times–bestselling author of The Forest Feast“Full of fun tips to bring gatherings outside.” —Elizabeth Minchilli, author of The Italian Table
The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese
by Karen McAthyThe Gourmand World Cookbook Award winner that “elevates vegan cheese to a whole new level”—now expanded and updated (Miyoko Schinner, founder of Miyoko’s Creamery and author of Artisan Vegan Cheese).Learn the craft of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the plant-based cheesemaking bible contains over 150 full-color photos and enhanced step-by-step instructions, with new information including:Eight new cheesemaking recipes plus dozens more from beginner to proNew coverage of “mixed method” fast-firming cultured cheesesGoing beyond nuts and seeds and using legumes for cheesemakingDairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour creamGrowing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsulesLactic acid fermentation and how to use it in cheesemakingExpanded coverage of flavors, aging, rind curing and smoking, and working with white and blue moldsNew recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh, and moreAn expert at capturing the texture, sharpness, and taste that cheese lovers crave, McAthy also “reveals the careful food science behind her art on these pages, so we can all try creating delectable vegan cheeses in our own homes” (Emily Von Euw, author of Rawsome Vegan Baking).
The Art of Preserving (Williams-Sonoma)
by Lisa Atwood Rick Field Rebecca CourchesneA beautifully illustrated, comprehensive guide to turning your favorite fruits and vegetables into jams, chutneys, salsas, sauces and more.With Williams Sonoma’s The Art of Preserving, you can savor your favorite seasonal produce all year-round. Packed with creative and classic recipes for preserves—from Apricot Jam to Pickled Fennel with Orange Zest, Preserved Lemons, and many more—this volume provides inspiration for making the most of your farmers’ market or home garden harvest.Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters and main courses to sweet desserts. Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction are enhanced by helpful tips from preserving professionals. With more than 130 recipes, this comprehensive cookbook provides everything you need to master the art of preserving in your own kitchen.
The Art of Preserving: Ancient techniques and modern inventions to capture every season in a jar
by Emma MacdonaldThis sumptuous guide filled with beautiful photography and expert practical tips is guaranteed to be the only resource you will ever need to preserve fruit, vegetables, meat and fish.Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way.Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish.Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!
The Art of Prolonging Life
by Christoph Wilhelm HufelandTHE “Art of Prolonging Life,” by Christopher William Hufeland, a philosophic physician and professor of medicine in the University of Jena, is a work enjoying a deserved popularity in Germany, where it has gone through several editions…The translation bears the impress of a master’s hand; it is elegant and exact, and in the Editor’s judgment is the production of the learned author’s own pen. Under this belief, the Editor has selected the translation of 1794, with its pure and classic language, for the present volume, in preference to a new translation from a later German edition.The Reader will probably be struck, as was the Editor, with the little real progress which has been made in the science of living during the more than half a century since the original work was first written; and the feeling of a necessity for bringing the matter up to the present line of march will be dissipated by its perusal. Indeed it seemed to the Editor more fitting as a ground of wholesome reflection, that we should have placed before our eyes the philosophy of half a century back, that we might thereby learn how much still remained to be done, before our knowledge of the subject could be regarded as complete.“Christoph Wilhelm Hufeland (1762-1836) was one of the most distinguished German physicians of his time. He graduated in 1780 and became Professor of Medicine in Jena (Thuringia) in 1793. He was an early advocate of Jennerian vaccination, advocated medicine for the poor, while opposing the Brunonian medical philosophy and animal magnetism. He became Professor of Medicine in Berlin in 1801, and then Professor of Pathology and Therapeutics at the new University of Berlin in 1810. He was a voluminous medical author on numerous topics including pediatrics, balneology, the epidemiology of typhus and cholera, and medical ethics.”-Pitt.edu
The Art of Raw Food
by David Wolfe Vibeke Kaupert Jens CasupeiRaw food is for everyone, say the authors of one of Denmark's best-selling cookbooks, and they make a compelling case for that claim. Equally at home on the coffee table or in the kitchen, The Art of Raw Food features gorgeous four-color photography and delicious yet simple raw food recipes as well as a background on the benefits of a raw food diet. Jens Casupei and Vibeke Kaupert, raw food enthusiasts with a flair for style as well as a passion for healthy living, introduce readers to the good (raw food), the bad (processed food), and the ugly (how processed food can make you feel). Sixty pages of information on health and diet are followed by 260 pages of mouth-watering recipes. In 140 recipes, the authors cover breakfast (Delicious Buckwheat Porridge); shakes and smoothies (Orange and Blackcurrant Shake); soups (Light and Fluffy Pepper Bisque); main dishes (Chili Sin Carne); soups, dips, and patés (Olive Tapenade); desserts (Pineapple Carpaccio with Berry Coulis); snacks (Quetzalcoatl Chocolate); and sauces and dressings (Sunflower and Beetroot Sauce). A terrific introduction to the world of raw foods for any newcomer, Raw Food offers plenty of diverse and unique recipes for every occasion. The Art of Raw Food official website: http://theartofrawfood.com/
The Art of Romanian Cooking
by Galia SperberDiscover the diverse range of Romanian home cooking in this volume featuring memories and family recipes passed down across generations. Romania&’s landscape combines soaring mountains with the Danube River Delta—just as its history blends together Ancient Romans, Goths, Hungarians, Huns, Bulgarians, Tartars, and Turks. The Art of Romanian Cooking celebrates this rich heritage with a variety of dishes that make inventive use of commonly available ingredients. Thinking back on her mother&’s and grandmother&’s cooking, Galia Sperber was inspired to share some of the family's favorite recipes, paired with reminiscences of her native country and family meals. This volume features appetizers such as papanasi prajiti (savory fried cheese patties) or croquette din salam (salami croquettes); hearty soups ranging from creamy potato to the six variations of borscht; seafood dishes such as Russian-style trout; classic meat recipes for chicken, duck, veal, and beef; and irresistible dessert like the Othello torte and rose jam.
The Art of Scottish-American Cooking
by Kay Shaw NelsonThis history, travelogue and cookbook contains over two hundred recipes celebrating four centuries of Scottish cultural and culinary legacy in America. In this comprehensive cookbook, learn about the glories of shortbread, or Scotch cake, a unique Scottish creation, as well as marvelous rock buns and Dundee cake. Find out how the Scots introduced fried chicken to America and enjoy recipes for happit hen, wet devil, and Scotch grouse. Digest the histories of the Campbell Soup company, Old Crow Bourbon whiskey, and the graham cracker, invented by the eccentric clergyman Sylvester Graham. Try your hand at innovative egg dishes, fish pies, Scottish hot dogs, oatcakes, scones, griddle breads, and crumpets. Finally, make an ale toast at Hogmanay (New Year&’s Eve) and ring in the New Year celebrating the many Scottish American contributions to our daily lives. Scottish-American author Kay Shaw Nelson has combined her ancestral pride, her travel experiences and love of gastronomy to create The Art of Scottish-American Cooking, an homage to four hundred years of Scottish food and drink in the United States and Canada. The cookbook includes more than two hundred recipes as well as a wealth of information about Scottish holidays, heroes, traditions, and notable culinary and other cultural achievements by Scottish Americans. &“A book that we can keep at hand to keep Scottish and American dishes vibrantly alive . . . for generations to come.&” —Valerie Kearny, editor, The Scottish Banner &“Salutes Scottish-Americans who have a natural respect for fine fare and traditional hospitality.&” —Anne Robertson Kennedy, founder-president, The Living Legacy of Scotland, Inc.
The Art of Seeing: A Natural Path to Better Vision
by Aldous HuxleyA Natural Path to Better Vision Unlike the dystopian vision described in Brave New World, or the psychedelic vision described in his The Doors of Perception, in The Art of Seeing, Aldous Huxley focuses on the actual vision of the human eye. Documenting his own profound near blindness and subsequent attempts to improve his own sight, Huxley offers a thorough instruction manual on the controversial alternative vision therapy exercises developed by W. H. Bates. Although Huxley remained visually challenged throughout his life, he explains how and why he was able to get significant benefits from the "Bates Method" and was determined to share his discovery with the world. "Since optical glass was no longer doing me any good, I decided to take the plunge. Within a couple of months, I was reading without glasses . . . without strain and fatigue," he wrote of the beginning of his process. Huxley discusses the physiology of the eye and how it can heal; the effects of disease and emotion; eye movement exercises; blinking and breathing; relaxation and many more approaches to improved optical and mental function. He describes the process of improving your vision as an art rather than a science. Those familiar with Huxley's work won't be surprised to learn that The Art of Seeing is more than just a dry manual-it is a thorough discussion of the physiology and psychology of human sight. Huxley fans and those interested in the art of seeing will find this a must read.
The Art of Simple Food II
by Alice WatersAlice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers' market. A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice's vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book--whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
by Alice WatersPerhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has "single-handedly chang[ed] the American palate" according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.From the Hardcover edition.
The Art of Table Decoration
by Letitia Baldrige Jane CornellSuggests a variety of tablesettings and centerpieces for everyday as well as for holidays, parties, and special occasions.
The Art of Weed Butter: A Step-by-Step Guide to Becoming a Cannabutter Master
by Mennlay Golokeh AggreyLearn how to make your cannabutter just right and get the highest quality results.Weed butter, or cannabutter, is the optimal way to transfer the THC from cannabis into an edible. Plus, with the right method, you will transfer the full spectrum of cannabis’ chemical components, including non-psychoactive ones that quietly benefit your health.In this book, you will learn how to infuse weed into butter, oil, coconut oil or virtually any fat you prefer. But you can’t just sprinkle your stash onto a recipe, as creating truly great weed butter is an art. Packed with helpful color photos and step-by-step instructions, this book shows how to make the perfect weed butter for any edible and every application, from reducing stress and battling pain to helping with PTSD and overcoming night terrors.Praise for The Art of Weed Butter“The Art of Weed Butter is part memoir, part advocacy, and part education. It's a warm invitation if you've never cooked with weed butter before and great footing if you're more practiced. Intimately written and beautifully photographed, Aggrey's passion is contagious. This is more than a recipe book.” —Alexia Arthurs, author of How to Love a Jamaican“A smart, funny, informative book, with satisfying, unpretentious recipes that even the most time-challenged will be able to prepare. It’s for anyone who wants to combine the healing properties of a good meal with the medicinal blessings of cannabis.” —David Lida, author of First Stop in the New World“Mennlay Golokeh Aggrey—a rising star in the world of weed—has written an informative, reliable and friendly cookbook about making cannabutter that works each and every time.” —James Oseland, judge on Top Chef Masters, and author of Jimmy Neurosis
The Art of Whisky
by Ernie ButtonThis amazing celebration of single malt Scotch takes a unique photographic perspective that highlights the nature of the spirits in startlingly beautiful ways.The Art of Whisky is a breathtaking and unusual gift book for whisky connoisseurs, celebrating the spirit from an unexpectedly beautiful angle. By chance, award-winning photographer Ernie Button noticed the intricate patterns formed in the residue at the bottoms of (almost) empty whisky glasses—each as different as a snowflake—and began photographing them with inventive lighting techniques.The resulting images are exquisitely gorgeous, evoking earthly landscapes and extraterrestrial visions. This book collects nearly 100 of those photos—each one more amazing than the last—and features delightful touches such as tasting notes, information on the science of what we're seeing, and writing about single malt Scotch by Scotland's leading whisky expert Charles MacLean, commissioned exclusively for this book.UNUSUAL GIFT FOR THE WHISKY CONNOISSEUR: Surprise the spirit-lover in your life with this gorgeous photography book that highlights the uniqueness of whisky from an unexpected and beautiful angle.ART, SCIENCE, AND WHISKY—A DELICIOUS COMBINATION: The captivating photographs begin with the qualities that make single malt scotch so exquisite, get an assist from the natural wonder of fluid dynamics, and a finish of artful production that makes each unique and surprising.CONTRIBUTING WRITERS: Princeton University Professor Howard A. Stone, who has studied and published on the science behind Button's Vanishing Spirits photographs, contributes a text on the science of what we see.Renowned whisky expert and author Charles MacLean writes here on the unique qualities of single malt scotch and contributes notes about the special aspects of Scotland's whisky-producing regions.Perfect for:The perfect gift for whisky enthusiasts and connoisseurs, as well as fans of unusual, captivating photography
The Art of Wood-Fired Cooking
by Andrea MugnainiThis guide to using an outdoor oven &“skillfully guides the reader&” with photos, directions, and recipes for everything from pizza to poultry (Alice Waters). Andrea Mugnaini has spent over twenty years perfecting the craft of wood-fired cooking. A pioneer of the industry, she founded the first cooking school dedicated to wood-fired cooking—and her oven importing company has brought the Italian style of cooking and living to America. The Art of Wood-Fired Cooking begins with detailed instructional information on the ins and outs of the wood-burning oven. Mugnaini reveals the methods she has been teaching through her classes—and shares delicious recipes for pizzas, breads, fish, poultry, meats, vegetables, pastas, and desserts. Fire up the oven and enjoy: Butterflied ShrimpZucchini Gratin with Tomatoes and GruyereTuscan-Style Pot Roast with Herbs and ChiantiFocaccia with Onions and ThymeLimoncello Bread Pudding with Fresh Blackberries
The Art of the Bar Cart: Styling & Recipes
by Vanessa DinaFrom high-end magazines and design-inspiration websites to stores big and small, bar carts are a must-have piece of furniture. This book provides all the answers to the question—how can I get that look at home? The Art of the Bar Cart features 20 different styled bar setups—from tricked-out vintage carts to a collection of bottles tucked into a cabinet—themed around favorite libations, personal style, or upcoming occasions. Readers can choose from the warm and inviting Whiskey Cart, the fun and fresh Punch Cart, or mix and match to suit any style. With easy tips to re-create each look as well as recipes for the perfect drinks to pair with each cart, this beautifully photographed guide is an inspiration to anyone looking to create a unique décor statement, and a drink to serve alongside.
The Art of the Board: Fun & Fancy Snack Boards, Recipes & Ideas for Entertaining All Year
by Olivia CarneyWith over 75 seasonally inspired, approachable snack boards, recipes, and cocktails, The Art of the Board has all you need for fun, stress-free entertaining year-round. Packed with tips, tricks, and ideas, you’ll be inspired to whip up your next snack board masterpiece—whether it’s creatively plating your Thanksgiving leftovers to impress your family or wowing your friends with your knowledge of fancy cheese and charcuterie. Not sure where to start? No problem! The in-depth introduction walks you through equipment and ingredients, and the Hopeless Hostess Appendix covers everything from Board Care 101 to step-by-step explanations and photographs that show how to bring your skills to the next level. There’s even helpful suggestions to make your cheese plates travel-friendly so you never arrive empty-handed. And since each board is labeled with difficulty level, approximate cost, and dietary accommodations, you’ll always find a showstopper to fit your lifestyle and budget.
The Art of the Cocktail: From the Dali Wallbanger to the Stinger Sargent, cocktails with an artistic twist
by Ilex PressDiscover 50 cocktails inspired by famous artists, their art and their favourite tipples. Shake up delicious art-inspired drinks, from the absinthe-fuelled Pablo Pisco Sour to the verdant Henry Mojito, and discover evocative cocktails that will transport you straight to Toulouse-Lautrec's Moulin Rouge, Frida Kahlo's favourite cantina, or one of Salvador Dalí's surrealist dinner parties. Filled with art anecdotes and colourful tales, this is both a whistle-stop tour through art history and an exciting way to wet your whistle.Cocktails include the:· Dalí Wallbanger· Klein Blue Moon· Whamm! Bamm! Pow!· Picasso Sour· Frida Kahlúa· René Margarita· and the Hirst-inspired Shark Bite
The Art of the Cocktail: From the Dali Wallbanger to the Stinger Sargent, cocktails with an artistic twist
by Salvatore CalabreseDiscover 50 cocktails inspired by famous artists, their art and their favourite tipples. Shake up delicious art-inspired drinks, from the absinthe-fuelled Pablo Pisco Sour to the verdant Henry Mojito, and discover evocative cocktails that will transport you straight to Toulouse-Lautrec's Moulin Rouge, Frida Kahlo's favourite cantina, or one of Salvador Dalí's surrealist dinner parties. Filled with art anecdotes and colourful tales, this is both a whistle-stop tour through art history and an exciting way to wet your whistle.Cocktails include the:· Dalí Wallbanger· Klein Blue Moon· Whamm! Bamm! Pow!· Picasso Sour· Frida Kahlúa· René Margarita· and the Hirst-inspired Shark Bite
The Art of the Cookie: Baking Up Inspiration By the Dozen
by Shelly KaldunskiTurn simple cookies into delicious masterpieces with this illustrated cookbook featuring more than forty delectable recipes and inspired decorating ideas.A beautifully crafted cookie is a work of art. The Art of the Cookie is packed with delicious cookie recipes that combine fantastic flavor with visual appeal. Whether it's a cookie exchange, holiday gathering, or Mother's Day tea, these cookies will be a memorable addition to any occasion.The Art of the Cookie begins with versatile roll-and-cut dough recipes, such as brown sugar cookies and gingerbread. These classic treats are then elevated with clever yet simple decorating ideas: vibrant vanilla-sugar flowers; alphabet shapes flooded with icing and sprinkled with colorful sugars; and petits fours stacked to resemble a miniature wedding cake.There are also recipes that put a modern twist on more extravagant cookies such as sparkly macaroons; wreath-shaped sugar cookies baked with lemon and thyme. Decoration and filling ideas include icing ornaments and striped cookies that taste and look like peppermint sticks.
The Art of the High Life: Unlocking Creativity, Connection, & Relaxation
by Alice Campbell Clark CampbellIntentional Living for the Modern ExplorerDiscover how to transform ordinary moments into extraordinary experiences with The Art of the High Life. Curated by That High Couple, this vibrant lifestyle guide offers rituals, reflections, and relationship-boosting ideas to help you reconnect—with yourself and others. Whether you&’re planning a cozy night in or seeking everyday inspiration, this book is your go-to companion for cultivating joy, creativity, and connection. Perfect for couples, creatives, and anyone ready to live life a little more elevated.A lifestyle guide for the curious and the conscious. Created by YouTube and Instagram sensations That High Couple, The Art of the High Life is a vibrant invitation to embrace a more intentional lifestyle—infused with humor, creativity, and connection. Whether you're planning a cozy night in, an adventure-filled weekend, or a moment of personal reflection, this guide is packed with mood-boosting rituals, creative experiences, and conversation-sparking prompts. From couple goals to personal growth. Alice and Clark, the dynamic duo behind That High Couple, have spent years cultivating a global audience through their uplifting content. Now, they&’re sharing their secrets to creating joy-filled routines, strengthening relationships, and designing a life that feels truly elevated. Perfect for couples, creatives, and seekers of good vibes, this book encourages you to slow down, reconnect, and rediscover what lights you up. Inside, you&’ll find: Daily and weekly rituals for self-care, creativity, and connection Fun, accessible activities for couples, friends, or solo adventurers Tips for enhancing your mood and cultivating feel-good experiences Live Light. Love Big. Stay Lifted.If you liked Higher, Edibles, or Terpenes for Well-Being, you&’ll love The Art of the High Life.
The Art of the Party: Drinks & Nibbles for Easy Entertaining
by Kay Plunkett-Hogge'Kay can cook - but she can shake a damn fine cocktail too.' - Heston BlumenthalKay Plunkett-Hogge demonstrates that entertaining need not be stressful with more than 90 deliciously simple recipes for cocktails and finger food that can easily be scaled up and made in advance. Kay draws on her own party-planning experience to help you be the perfect host, with handy tips on everything from guest list to painless clean-up.Features favourite recipes from three of Kay's previous books, including the award-winning Make Mine A Martini, as well as new creations such as Mini Cornbreads with Bacon, Chilli and Cheese, Smoked Mackerel Paté and Scandinavian Glögg.
The Art of the Party: Drinks & Nibbles for Easy Entertaining
by Kay Plunkett-Hogge'Kay can cook - but she can shake a damn fine cocktail too.' - Heston BlumenthalKay Plunkett-Hogge demonstrates that entertaining need not be stressful with more than 90 deliciously simple recipes for cocktails and finger food that can easily be scaled up and made in advance. Kay draws on her own party-planning experience to help you be the perfect host, with handy tips on everything from guest list to painless clean-up.Features favourite recipes from three of Kay's previous books, including the award-winning Make Mine A Martini, as well as new creations such as Mini Cornbreads with Bacon, Chilli and Cheese, Smoked Mackerel Pat? and Scandinavian Gl?gg.
The Art of the Visit: Being the Perfect Host/Becoming the Perfect Guest
by Kathy Bertone"The Art of the Visit" is an invaluable resource for the socially minded. During tough economic periods people tend to visit with family and friends for a mini-vacation instead of taking more expensive trips. This practical and humorous guide establishes the ground rules for successfully spending time with those people who are most dear to us. Full of anecdotes from the authorOCOs experiences, "The Art of the Visit" illustrates the dos and donOCOts of extended visiting from start to finish so that the reader can become the perfect host and/or the perfect guest. aa"