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Grazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating—and with her guidance, you can too.
When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few easy dishes that make a meal special. Try your hand at fun, fast recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruchetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset—to name just a few.
Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’t have to be difficult or time-consuming. Graze is full of tips to help you prepare healthy, wholesome, and appetizing food without spending hours in the kitchen.
|Product dimensions:||7.80(w) x 9.20(h) x 1.00(d)|
About the Author
Table of Contents
The Grazer's Larder Stocking the Pantry, Fridge, and Freezer xvii
The Essential Stuff xxi
Grazing Menus (from Simple Spreads to Fall-On Soirées) xxxii
Just Shopping 1
Mostly Chopping 21
A Bit of Cooking 63
Worth the Effort 111
Last Bites, Small and Sweet 153
The Grazing Breakfast (for Guests or Not) 179
A Few Signature Sips 189