B. Smith's Entertaining and Cooking for Friends

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Artisan Books, 2000 - Cooking - 176 pages
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Barbara Smith, founding partner and creative genius behind B. Smith's restaurants in New York's theater district and Washington's Union Station, shares her stylish entertaining ideas and soul-satisfying recipes for every occasion in this delisiously fresh book, which addresses the entertaining style of a new generation.

From a Cocktail Party for Business and Pleasure to a Picnic on the Beach, Barbara Smith defines her approach to entertaining that--like her popular bistro--is cosmopolitan and elegant, yet casual and fun. She offers her favorite recipes, including Flash Roasted Salmon with Swiss Chard and Citrus Vinaigrette, Smothered Pork Chops, and Sweet Potato Pecan Pie with Praline Sauce.

With more than 75 photographs of party events, table settings, and finished food, B. Smith's Entertaining and Cooking for Friends will help us all chart the course for our next party.

 

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Contents

a cocktail party for business and pleasure
12
a valentines dinner for two
28
a picnic at the beach
44
a kwanzaachristmas buffet
78
appetizers
98
soups
102
salads
110
pasta
120
meat and poultry
142
side dishes
152
desserts and breads
158
ACKNOWLEDGMENTS
170
CREDITS
171
CONVERSION CHART
172
INDEX
173
Copyright

seafood
130

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About the author (2000)

Barbara Smith is the host of a syndicated television series and appears regularly on NBC's Today show. She owns three B. Smith's restaurants in New York City, Washington, D.C., and Sag Harbor, New York, and is the editor in chief of the newly launched magazine B. Smith Style. She lives in New York City and Sag Harbor.

Andrea Gentl and Martin Hyers are a New York-based husband-and-wife team whose photographs appear in many magazines, including Martha Stewart Living, Travel & Leisure, and Family Life. They have worked on advertising campaigns for ABC Carpet and Home and did the photography for Chic Simple: Cooking.

Kathleen Cromwell lives in New York and writes about food for various publications including The New Yorker, where she reports regularly on restaurant culture. Currently she is at work on a collection of short stories.

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