Come One Come All - 9780873516198
Un libro in lingua di Dean Lee Svitak edito da Minnesota Historical Society Pr, 2008
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"Lee Svitak Dean, whose 'Taste' section--which includes an annual roundup of Minnesota's 50 best food finds from artisanal butter to hot dishes--makes out-of-towners, like us, hungry too." --Saveur, February 2008
Award-winning writer and national food authority Lee Svitak Dean provides 32 seasonal menus and over 150 recipes for just about any party or occasion in this, her first book. Guided by the ingredients and distinct seasons of the Midwest, these menus take the guesswork and anxiety out of party hosting with game plans for all cooks: What can be done ahead? How do you get the food ready at the same time? All of the menus include time-saving tips, shortcuts, and substitutions so that even the busiest among us can throw a wonderful party.
The menu styles range from elegant to casual chic. One winter menu, Post-Holiday Winter Celebration, includes Cream of Carrot Soup, Rock Cornish Game Hens with Apple Cider Sauce, and Poached Pears with Caramel and Pistachios. A simpler summer menu, Fourth of July Picnic, includes Orange Mint Iced Tea, Asian Noodles with Pea Pods and Peanut Dressing, Grilled Vegetables with Onion Chutney, and Almond Shortbread.
Lee Svitak Dean is the longtime food editor at the Star Tribune in Minneapolis. She has been named one of the "unsung saviors of America's local food scenes" by Saveur magazine.
Award-winning writer and national food authority Lee Svitak Dean provides 32 seasonal menus and over 150 recipes for just about any party or occasion in this, her first book. Guided by the ingredients and distinct seasons of the Midwest, these menus take the guesswork and anxiety out of party hosting with game plans for all cooks: What can be done ahead? How do you get the food ready at the same time? All of the menus include time-saving tips, shortcuts, and substitutions so that even the busiest among us can throw a wonderful party.
The menu styles range from elegant to casual chic. One winter menu, Post-Holiday Winter Celebration, includes Cream of Carrot Soup, Rock Cornish Game Hens with Apple Cider Sauce, and Poached Pears with Caramel and Pistachios. A simpler summer menu, Fourth of July Picnic, includes Orange Mint Iced Tea, Asian Noodles with Pea Pods and Peanut Dressing, Grilled Vegetables with Onion Chutney, and Almond Shortbread.
Lee Svitak Dean is the longtime food editor at the Star Tribune in Minneapolis. She has been named one of the "unsung saviors of America's local food scenes" by Saveur magazine.
Informazioni bibliografiche
- Titolo del Libro in lingua: Come One Come All
- Sottotitolo: Easy Entertaining With Seasonal Menus
- Lingua: English
- Autore: Dean Lee Svitak
- Editore: Minnesota Historical Society Pr
- Collana: Minnesota Historical Society Pr (Hardcover)
- Data di Pubblicazione: 01 Ottobre '08
- Genere: COOKING
- Argomenti : Entertaining Cooking, American Midwestern style Menus
- Pagine: 311
- Dimensioni mm: 234 x 209 x 31
- ISBN-10: 0873516192
- EAN-13: 9780873516198