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

Front Cover
Harvard Common Press, Jan 1, 2005 - Cooking - 692 pages
8 Reviews
This doable, do-ahead, stress-free entertaining guide will help get you out of the kitchen in time to enjoy your party. Diva of Do-Ahead Diane Phillips gives you nearly 500 recipes, from appetizers to desserts, and loads of advice so you can pull it all together ahead of time so most of the work is done before the party begins, allowing hosts to relax and enjoy the party along with their guests. Perfect Party Food is the ultimate resource for throwing every kind of party imaginable, from casual, last-minute get-togethers with friends to intimate and elegant holiday soirees to overflowing, festive bashes. Her philosophy is that preparing food for a crowd should be fun--after all, it's not like having a root canal. Each recipe comes complete with "Diva Do-Ahead" tips for preparing a day, a week, or even months ahead, and has been developed in most cases to taste delicious whether served hot or at room temperature. The 4-color design clearly shows where in each recipe cooks can stop and refrigerate or freeze something and for how long. There are recipes to fit anyone's schedule, budget, and level of ambition, and scattered throughout the book are sidebars with serving and decorating ideas, menu suggestions, recipe shortcuts and variations, money-saving tips, ideas for using a slow cooker to simplify food preparation, and plenty of other strategies to help home entertainers host the best parties they've ever thrown with the least amount of pre-party fretting. Perfect Party Food is the only entertaining book you'll ever need! Perfect for kitchen novices and seasoned entertainers alike, this book provides what anyone who has even thought about entertaining wants--a foolproof plan for organizing ahead of time so hosts have time to actually enjoy their own party.
  

What people are saying - Write a review

User ratings

5 stars
4
4 stars
4
3 stars
0
2 stars
0
1 star
0

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

User Review  - Mary Ann - Goodreads

This is the best cookbook my mom ever got me. I have cooked more out of this cookbook than any other cookbook ever in my 40 years of cooking. The "Diva" hints are very useful and make cooking for a crowd a breeze! Read full review

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

User Review  - Mary Ann - Goodreads

This is the best cookbook my mom ever got me. I have cooked more out of this cookbook than any other cookbook ever in my 40 years of cooking. The "Diva" hints are very useful and make cooking for a crowd a breeze! Read full review

Contents

Party Planning Basics 1
21
Party Beverages
35
Dips and Spreads
69
Party Salads
147
On the Side 220
180
Poultry
286
Fish and Shellfish
335
Beef
385
Sauces
470
Sweet and Savory Breads Pizza and Sandwiches
505
Breakfast and Brunch
551
Suggested Menus for StressFree Entertaining
662
Copyright

Common terms and phrases

About the author (2005)

Diane Phillips is an esteemed culinary educator, James Beard Award-nominated cookbook author, product spokesperson, and consultant to the food industry. Fondly known as The Diva of Do-Ahead, she has taught her tremendously popular do-ahead entertaining classes for more than 15 years in cooking schools nationwide, selling out in markets from the Midwest to the Bay Area. Focusing on breaking down each recipe into do-ahead steps, she allows home cooks to prepare for a party without having to stress over complicated last-minute cooking. The first of her entertaining classes, Do-Ahead Thanksgiving, was covered by the Associated Press in 2003. Phillips imparts her imaginative, timesaving cooking techniques and her keen sense of aesthetic cuisine at prestigious cooking schools throughout the country such as Draeger's, Sur La Table, Ramekins, and Viking Culinary Centers. She teaches classes for Christmas, Easter, picnics, tailgates, bridal shower luncheons, brunch, and other kinds of entertaining.She attended Le Cordon Bleu and has been a spokesperson Turning Leaf Vineyards, Lipton Recipe Secrets, Pepperidge Farms, and Cabot Creamery, and has appeared on numerous radio and television programs. She is the author of several cookbooks, and lives in San Diego, California.

Bibliographic information