Graze: Inspiration for Small Plates and Meandering Meals: A Charcuterie Cookbook

by Suzanne Lenzer

Overview

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 Details

ISBN-13:	9781623367534
Publisher:	Harmony/Rodale
Publication date:	07/11/2017
Pages:	240
Sales rank:	50,824
Product dimensions:	7.80(w) x 9.20(h) x 1.00(d)

About the Author

Suzanne Lenzer is a New York City-based food stylist and writer and the author of Truly, Madly Pizza. Her styling has appeared in magazines, on television, and in over two dozen cookbooks while her writing has been featured in Tin House and The New York Times, among other publications. Suzanne lives with her husband in Manhattan and Connecticut.

Table of Contents

Introduction ix

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

Acknowledgments 197

Index 198

Editorial Reviews

Suzanne has always been one of my favorite cooks because she gets what makes home cooking so great—not fancy tools or exotic ingredients, but just the act of being in the kitchen, cooking for those she cares about, taking good ingredients and letting them shine. I love this book because it’s exactly how I cook—and how I love to eat.”
–Mark Bittman, author of How to Cook Everything

“I just love this book. It’s perfect for the way we eat now: simple food, big platters, big flavours. The most useful cookbook I’ve seen in a long time.”
–Diana Henry, author of Simple: Effortless Food, Big Flavours

“ In Graze, Suzanne dreams up lush as well as simple concoctions from everyday ingredients, taking full advantage of her pantry, fridge, and freezer. Graze is a lesson in shopping as well as cooking. Using the best that markets have to offer and with minimal effort, Suzanne dazzles us with endless combinations and stunning pictures, creating interesting and delectable small plates.”
–Jacques Pepin, author of Jacques Pepin: Heart and Soul in the Kitchen

From the Publisher

10/01/2017
When food stylist Lenzer took a trip to Spain, she fell in love with tapas, or small plates of appetizers. When the author returned to the United States, she incorporated this style of eating into her own life, practicing what she calls "grazing" instead of eating a full meal with a main course. Lenzer feels this frees the cook from having to prepare a main course and allows for keeping meals simple. She advocates for creating multiple small dishes that rely on high-quality, fresh, and seasonal ingredients. Sample menus provide inspiration for ingredients that pair well together. Lenzer's essential items include fresh bread, good tomatoes, cheese, and cured meats. This book is divided into chapters based on the level of preparation required, from simple communal vegetable and cheese platters to those that require a bit of cooking such as soup and items that require more time and effort such as jam or pâté. VERDICT Beautifully photographed, as one would expect from a food stylist, this is a exquisite book to browse, but its simple recipes and creative menus make it accessible to even novice cooks.—Melissa Stoeger, Deerfield P.L., IL

Library Journal