Almost Vegetarian Entertaining: Simple and Sophisticated Recipes for Vegetarians, Nonvegetarians, and Everyone in Between
What made me think I could pull off a meal that's worth a detour to my place?
"Did I really just invite people over for dinner? What made me think I could put together a meal that would (a) be delicious, (b) look attractive, and (c) leave my friends talking about what a talented host I am?"
Leave nothing to chance! Diana Shaw, author of cookbook classics such as Almost Vegetarian and The Essential Vegetarian Cookbook, comes to the rescue of aspiring hosts everywhere, with delicious, eclectic, sure-fire recipes, foolproof directions, and the kind of advice and encouragement that will inspire both the novice and the veteran party-giver to issue invitations straightaway.
You'll find the basics right up front, such as how to set a table, choose a wine, buy and serve cheese, and recover gracefully from mistakes. Then come the recipes, more than 300, geared toward the way we want to eat today, laden with vegetables and bright, fresh flavors. Many of the recipes that call for chicken and fish can also be made without for optimal flexibility. Sensational contemporary dishes include Shrimp Cocktail with Mango Chutney; Risotto with Fennel, Saffron, and Tomato; Salmon Tartare with Orange; Grilled Vegetable Salad; Chicken with Apricots and Pine Nuts; Souffléed Sweet Potato Polenta; Artichokes in Lemon Sauce; Lavash; and Autumn and Winter Fruit Clafouti. Each recipe supplies preparation times, storage tips, and steps to do ahead, while menus and sidebars throughout help home cooks plan a meal that everyone--host included!--will enjoy.
An Occasions chapter offers comprehensive menus for holidays, barbecues, Sunday suppers, book club meetings, and such events as having the love of your life or your in-laws over to dinner. Included are shopping schedules, basic etiquette tips, advice for preparing your party space, and serving suggestions.
Throughout the book Diana's witty, upbeat text leaves the reader entertained as well as educated. To read this book is to want to throw a party, and to cook from this book is to be a confident host. No one knows how to do it better than Diana and, soon, you.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Things to Spread Scoop and Dip
13 other sections not shown
15 minutes 20 minutes baking dish baking sheet bay leaf bell pepper black pepper boil bread buttermilk cake chicken chives chopped Coarse salt container and refrigerate cook Cover with plastic crushed and minced cumin days ahead defrost dough eggplant extra virgin extra virgin olive fish food processor Freeze freshly ground black garlic garlic clove gnocchi ground black pepper Heat the oven large egg large mixing bowl leek lemon zest medium heat medium-high heat minutes ToTAl mixture olive oil oregano Parmesan cheese parsley pasta peeled Place plastic wrap potatoes PREPARE HANDS pressure cooker recipe reheat rice ricotta risotto room temperature salad salt and freshly salt and pepper sauce saute Season with salt serving shrimp soft soup sour cream spinach steam steamer stir sugar tablespoon tablespoon extra virgin tablespoons minced fresh teaspoon teaspoon ground tightly covered container tomatoes Turn the heat Vegetable Broth virgin olive oil warm wine yeast