Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining from the Diva of Do-Ahead

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Harvard Common Press, Sep 16, 2005 - Cooking - 692 pages
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How do you throw a party without stressing out? Plan ahead and do-ahead. This entertaining guide from Diane Phillips, the Diva of Do-Ahead, with help you get out of the kitchen and into your own party. She presents nearly 500 recipes that can all be made ahead of time--some days and even weeks--that taste delicious, and are designed to be served buffet style. Handy icons show which recipes are just right for a backyard barbecue, an elegant cocktail party, or an all-night blow-out bash. Dozens of menu suggestions, templates for figuring out the menu range and quantities, easy decorating tips, and guidelines for stocking a bar complete this essential guide to entertaining.


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Thanks to this book, Perfect Party Food which truly seems to live up to the long explanatory subtitle (that every book seems required to have these days), "All the Recipes and Tips You'll Ever Need ... Read full review

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I absolutely love this book!! Getting the timing down and keeping the stress level low while cooking for a large group has always been challenging for me. Diane does an amazing job of simplifying the process and helping you prepare ahead of time so you're not running around like a chicken with your head cut off at the last minute. Everything that I've made from it has been delicious! 


Party Planning Basics 1
Party Beverages
Dips and Spreads
Party Salads
On the Side 220
Fish and Shellfish
Sweet and Savory Breads Pizza and Sandwiches
Breakfast and Brunch
Suggested Menus for StressFree Entertaining

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About the author (2005)

Diane Phillips is the author of several cookbooks, including the James Beard Award-nominated Perfect Party Food, Happy Holidays from the Diva of Do-Ahead, The Perfect Basket, The Ultimate Rotisserie Cookbook, and The Soup Mix Gourmet. She is also a product spokesperson, consultant to the food industry, and culinary educator. She teaches her easy, elegant, do-ahead approach at cooking schools all over the country and in France, and has appeared numerous times on television.

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