Swap the formality of a traditional dinner party in favor of fun, carefree assemblages of small plates packed with big flavor: Here are 50 fancy snacks that come together in no time but make any meal feel special.
From the author of Tin to Table, this recipe book is for fans of cheese boards, tinned fish, hors d'oeuvres, and snack-focused meals.
Who needs to serve a meat, a starch, and a vegetable when you can offer an array of simple, sophisticated snacks that come together at a moment's notice and taste exceptional? Here, Anna Hezel leans into the luxury of fancy snacky food via 50 recipes that draw inspiration from glamorous bar nibbles and retro classics, including:
Maple Butter Shichimi Togarashi Popcorn
Salt and Vinegar Chips with Creme Fraiche and Trout Roe
Whipped Feta with Burnt Honey
Confit Cherry Tomatoes
Shrimp Butter and Cucumber Sandwiches on Brioche
Pistachio Magic Shell
Sungold Vanilla Shrub
And much more!
Filled with party prep wisdom, from stocking your pantry to building a menu, Party Tricks equips you to be the kind of relaxed host who throws regular get-togethers with food so tasty your friends won't stop talking about it-and to be your own best chef for solo dinners. With the right easy, elegant bites, any meal can be a party.
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 210 mm
Breite: 159 mm
Dicke: 19 mm
ISBN-13
978-1-7972-3450-2 (9781797234502)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Anna Hezel is a food journalist with published work in The New York Times, Bon Appetit, GQ, Rolling Stone, The Wall Street Journal, Eater, Food52, Lucky Peach, and more. She is the author of Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados and Lasagna: A Baked Pasta Cookbook. She was an editor at TASTE and Epicurious, and now co-writes the food publication Best Food Blog. Anna lives in Brooklyn, New York.
