Perfect Party Food

August 22, 2005
If readers walk away with just one lesson from this hulking volume, it's that planning is essential when you're entertaining guests. Cooking teacher Phillips reinforces that point throughout this manual, in both her recipes and her miscellaneous advice on setting a table, arranging food and more. She includes more than 600 recipes, each one serving 10 to 12 guests, and each containing do-ahead components that can be made ahead and refrigerated or frozen (many recipes can be completely cooked advance). The recipes are generally simple, though no less appealing, and include dips and spreads, "small bites" like Pigs in a Blanket and Prosciutto Pinwheels, salads, side dishes, main dishes, breads, beverages and desserts (there's also a chapter on breakfast and brunch). Phillips's advice on how much food readers will need is helpful, as are her "diva rescues" tips (e.g., what to do if extra people show up for the party; if your rice burns; if your layer cake "looks like Mt. Etna erupting"; etc.). Encompassing casual, "grazing," holiday, informal and elegant events, this book will be essential for novices and may also teach some old dogs new tricks. Illus.

October 15, 2005
" Party" is a five-letter word almost guaranteed to generate shock and awe among many would-be hosts and guests alike. But the self-acclaimed "diva of do-ahead" just might soothe the minds and spirits of those contemplating more-than-two entertaining. First, no cuisine is ignored; more than 500 recipes representing traditional and not-so-well-known ethnic dishes stand ready for selection. Second, there is plenty of advance preparation, with icons indicating five kinds of get-togethers (casual, grazing, holiday, informal, and elegant), basics, pantry and equipment necessities, plus emergency rescues. (No dessert? Serve ice cream with a choice of pour-over liqueurs.) Third, there are tips and shortcuts for recipe parts that can easily be completed and frozen or refrigerated. Nothing truly out of the ordinary, unless such choices as roasted beet salad and creole vinaigrette count as unusual, but a good foundation for great food outcomes.(Reprinted with permission of Booklist, copyright 2005, American Library Association.)