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Small Parties: More than 100 Recipes for Intimate Gatherings
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Small Parties: More than 100 Recipes for Intimate Gatherings

by Marguerite Henderson, Kirsten Schultz (Photographer)
 

Close friends, a bottle of fine wine, and a palate-pleasing menu comprise the ultimate ambience for a perfect evening of entertainment. Small Parties presents a guideline for all types of entertaining, from simple buffet fare to elegant dinners with several courses, offering tips and hints on advance preparation-hours or even a day ahead. The menus found in Small

Overview

Close friends, a bottle of fine wine, and a palate-pleasing menu comprise the ultimate ambience for a perfect evening of entertainment. Small Parties presents a guideline for all types of entertaining, from simple buffet fare to elegant dinners with several courses, offering tips and hints on advance preparation-hours or even a day ahead. The menus found in Small Parties have a hint of elegant simplicity for a year of celebrations and can be made both by the ambitious home chef or the novice cook with limited kitchen space. Whether a romantic party for two or a holiday gathering for twelve, Small Parties offers menus for all types of smaller group gatherings as well as helpful tips on food presentation, garnishes, décor and much more!

Product Details

ISBN-13:
9781423602460
Publisher:
Smith, Gibbs Publisher
Publication date:
12/28/2007
Pages:
192
Product dimensions:
7.50(w) x 9.75(h) x 0.67(d)
Age Range:
16 Years

Read an Excerpt

Bistro Salad with Shallot-Dijon Dressing

Salad:

1 head butter or Bibb lettuce, washed and patted dry

1 small head radicchio lettuce, washed and patted dry

2 medium tomatoes, cut into eighths

1 small cucumber, peeled and thinly sliced

Dressing:

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1 shallot, finely chopped

1 clove garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

3/4 cup extra-virgin olive oil

Tear the lettuces into bite-sized pieces and place in a salad bowl. Add tomatoes and cucumber. This can be made several hours ahead up to this point; cover with damp paper towel and refrigerate.

In a small bowl, whisk the vinegar, mustard, shallot, garlic, salt, and pepper. While still whisking, slowly add the olive oil. Taste for seasoning. This can be made a day or two ahead and refrigerated until ready to use. Makes about 1 cup dressing.

When ready to serve salad, drizzle a few tablespoons of dressing on salad and toss gently; taste. Don't drown the salad. Remaining dressing can be used at a later date. Serves 6.

Meet the Author

Marguerite Marceau Henderson is a food consultant and food writer. She teaches cooking classes, develops recipes for restaurants and caterers, and is the author of Small Plates and Small Parties. A native of New York, she makes her home in Salt Lake City.

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