Description:
Most everyone loves parties--but how to give them successfully? Caterer Jeanne Benedict's Sophisticated Entertaining tackles the problem, offering over 150 party recipes plus useful fête-throwing information on decorating, wine selection, service, and more. The recipes are almost uniformly boozy; readers who feel that it isn't a party if the food's not spiked should welcome dishes such as Tequila Tortilla Soup, Pepper Vodka Fried Catfish, and Pasta with Sweet Red Pepper and Sherry Cream Sauce. Others will appreciate the book's solid party-managing advice, its strongest suit. Beginning with discussions about table décor (suggestions range from the elegant--candles and flowers--to the kitsch--LPs as serving plates), cocktail and buffet party management, and wine selection and presentation (the bottle guide is particularly good), the book then presents its menu-themed recipes, all easy to follow. A Toasty Thanksgiving for Six, The New Italian Buffet, and Moscow Meets the New England Shores are typical examples of Benedict's events, many of which feature traditional dishes adapted with mixed success. But a sweets section that includes Fancy Lemon Curd White Chocolate Cheesecake and Brandy Alexander Soufflé is a true winner. With useful food and beverage proportion charts, a bar guide, and numerous hints, the book should stimulate new party-giving ease for inexperienced and veteran hosts alike. --Arthur Boehm
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