Thanks to an increasing interest in cultivating health-conscious habits, salads have never been more popular. This vintage recipe book from the early 20th century presents 200 fast and easy-to-follow suggestions for preparing salads and dressings that will jazz up any meal. No special culinary skills are required, and the fixings are all easily obtained from any supermarket or grocer.
Organized by ingredient, the recipes include green and vegetable salads; meat, poultry, and game salads; fish salads; and fruit salads. The final two chapters provide a tasty assortment of recipes for dressings. A brief but charming Introduction offers a flavorful history of salad-making.
What do bricks of tomato gelatin, pizzas made with baked beans, and hors d'oeuvre-impaled Santas have in common? They're all part of America's rich and fragrant history of bizarre food concoctions. Applewood Books presents four Kooky Cookery titles, on Brunch, Appetizers, Meat, and Jello, which highlight our nation's golden age of peculiar creations.
Available in inexpensive paperback editions, these irregular recipe collections from yesteryear feature:
- bizarre combinations and presentations of foodstuffs
- truly unappetizing photographs
- hilarious running commentary
First impressions count, and nothing makes a better first impression on dinner guests than those delectable little nibbles that you set out before the main course. And you don't have to limit yourself to serving appetizers at the beginning of a meal. Appetizers are first and foremost about entertaining. They set the tone and the mood of an occasion, whether it's a formal dinner, an intimate get-together, or a big birthday bash. And, best of all, the cooking times are short, the ingredients are simple to find (mostly), and it's easy to make a few different recipes at the same time so you can impress your guests with a festive assortment.
In Appetizers For Dummies, celebrity chef, Dede Wilson shows you how to make foolproof recipes for 75 mouthwatering, bite-sized wonders--ranging from an Italian-inspired antipasto to a classic shrimp cocktail. Step-by-step, she fills you in on everything you need to know to:
- Impress your guests with delicious finger food and first courses
- Whip up everything from the classics to original, exotic, and offbeat appetizers
- Plan parties with theme menus that will get rave reviews from your guests
- Experiment with flavors and international cuisines
Whether you're looking for general ideas about designing appetizer menus or helpful lists of conventional ingredients, it's all here. Among other things, you'll discover:
- Helpful lists of pantry ingredients and how to use them to make appetizers almost instantly
- Ready-to-go menus for all occasions
- Recipes for munchies that can be eaten by the handful, as well as recipes for traditional favorites like deviled eggs and crab cakes
- How to expand your culinary horizons with tea sandwiches, quesadillas, puff pastries, tartlets, muffins, biscuits, and dozens of ethnic recipes
- Plated recipes for formal occasions, including artichokes with vinaigrette, smoked salmon, caviar, foie gras, and more
Whether you're new to the world of appetizers or you've been delighting guests with your famous finger foods and hors d'oeuvres for years, Appetizers For Dummies is the ultimate guide to spicing up any gathering with delicious mini culinary creations.
This book succeeds by matching some of the world's greatest cheeses with unexpected, seasonally inspired flavors and textures and presents a composed cheese plate as a fun, modern, and accessible option for delicious entertaining. Master delicious, sophisticated entertaining with acclaimed chef-fromager Tia Keenan's foolproof pairings and quick recipes for elegant cheese plates and inspired accompaniments. A perfect gift for any host or cheese lover, The Art of the Cheese Plate offers clear directions and expert tips for perfect cheese plates and creative condiments. Composed plates showcase great European and American cheeses and bespoke accompaniments for every occasion. Full provenance information and tasting notes enable the reader to find or substitute the cheeses according to availability, season, and taste. Recipes are quick and simple, utilizing a few key techniques. Delight in each unexpected combination, including B cheron with Tandoori Cashews, L'Amuse Gouda Signature with Coffee-Hazelnut Crisps, Marcelli Formaggi Ricotta Pepperoncini with Basil and Preserved Lemon Pesto, and Jasper Hill Creamery Winnimere with Mosto Cotto Glazed Bacon.
- Tangy Crab Salad Sandwiches
- Aromatic Lamb Seekh Kebabs
- Wagyu Beef Salad Rolls
- Har Kow Shrimp Focaccia Buns
- Abalone Windmill Dumplings
- Grilled Chicken and Fish Tandoori Strips
- Crisp Starfruit and Asparagus Salad with Sweet Chinese Sausages
- Roast Duck Vegetable Rolls with Lemon Soy Dip
- Tropical Mango Sushi
- Sashimi Salad Rolls with Wasabi Dip
- Flaky Cashew Nut Puff Pastry Squares
- Spiced Sumatran Coffee (Cafe Brulot)
The Beer and Food Companion is set to become a classic reference for anyone wishing to pair beer and food, to cook with beer or to discover the delights of both the traditional and modern art of the beer sommelier. Beer has been drunk with food for thousands of years yet only now is it being appreciated as the perfect companion to food. It is even better than wine for pairing with cheese, for example. Tracing the history of beer and food matching, this book educates your palate to recognise the characteristics of a flavoursome beer, with delicious recipes that allow you to cook, pair and appreciate your ale at a whole new level.
Profiles of key chefs, restaurateurs, beer experts, beer sommeliers and cicerones from around the world zone in on the new and exciting world of beer and food matching, including London's Quilon, Restobieres in Brussels and Higgins Restaurant in Portland, Oregon. Charts for Beer & Food and Food & Beer pairing provide at-a-glance perfect matches for easy reference when you are sourcing beer.
With expert knowledge on the art of marrying flavour and cooking with beer you will quickly come to recognise the rich and rewarding combination of porter and chocolate desserts, the delicate counterbalance of a wheat beer with seafood, or the pleasing combination of a hoppy pale ale with a mild curry.
As beer lovers well know, there has never been a better time to be a beer drinker. But all that beer begs for the right food to go with it This collection serves up 65 globe-roaming and simple recipes from appetizers to snacks and main courses that go beyond typical pub grub with recommendations of beer styles and widely available must-try brews for each dish. Beer Bites is ideal for the growing cadre of craft beer lovers eager to explore the basics and nuances of beer and food pairings, whether they are hosting tasting nights or just enjoying one good brew at a time.
'Best American Side Dishes' presents 500 recipes for appetizers, salads, and casseroles to accompany a main course, with step-by-step illustrations of techniques, descriptions of test processes, and sidebars for equipment and ingredients.
Yummy bowls of fix-in-a-jiff blends go with crudit s, breads, crackers, chips, and more.
When you're serving party nibbles, there's always room for another appetizer. Whip up some Pumpkin Pepita Hummus to add a dash of color and flavor to a harvest-themed gathering, or put out a bowl of Cheesy Pub Dip to get those football fans cheering. These dips can even add a zesty twist to your next meal: try Watermelon Cucumber Salsa as a topping for salad on a hot summer day, or drop a scoop of Cilantro Peanut Pesto into your stir-fry to take it to the next level. These flavorful recipes require little to no cooking and will delight any palate.
James Bradford is a chef in northern Utah. He specializes in the creative preparation of local ingredients.
Celebrated caterer Peter Callahan knows how to throw a party. With a career spanning more than two decades and a client list including celebrities, politicians, Fortune 500 companies, and New York City socialites, Peter has earned a reputation for creating hors d'oeuvres that are as inventive and beautiful as they are delicious.A two-sip shot cleverly matched to a small bite is an incredible icebreaker, especially when the appetizer is playfully served on an edible spoon or inside a miniature Chinese take-out container. Bite-size cheeseburgers are served on tiny home-baked poppy seed buns with all the trimmings. Mango-marinated shrimp are served individually on lollipop sticks sprinkled with fresh cilantro; diminutive plantain cones are filled with dollops of tuna tartare; and chicken is rolled into nori "cigarettes." And for an impressive encore, how about shots of coffee with sugar donuts, or mini bagels with lox and cream cheese paired with caviar cones and champagne? In Bite by Bite, his debut cookbook, Callahan welcomes readers to share in the fun and beauty of his creations, providing inspiration for parties--whether casual gatherings, dinner parties, baby showers, or formal occasions such as weddings and holiday soirees--and 100 recipes for the home cook, ranging from savory to sweet, comfort food to haute cuisine. According to Peter, being prepared is the key to pulling off a self-catered party like a professional. With that in mind, he has included a "Kitchen Tools and Conveniences" section, listing the key equipment that will help you create the delicious masterpieces in this book. In the recipes he also notes what can be made in advance, how best to schedule your time, and any emergency substitutions and shortcuts that will make life easier on the big day. Along the way, he divulges his secrets and inspiration, recounting stories of how he dreamed up dishes that he's catered for his impressive roster of celebrity clients. Full of creative recipes, unique party ideas, and vibrant food photography, Bite by Bite is your go-to source for inspired hors d'oeuvres and whimsical treats that will transform any gathering into an unforgettable event.