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The perfect cookbook?

Classically Casual

Veteran

OK Fabbers, here is my dilemma: hosting dinner parties more effortlessly.

The background: the potential guests are excellent cooks, some bordering on "foodies". They've eaten my standard fare already. It's becoming overwhelming to drag out all the cookbooks, my recipes, online sources, etc., etc. to pull together a menu I can create that's delicious, somewhat healthful, and allows me time to enjoy the party. Ideally, much of the menu could be made ahead. And much as I would enjoy it, it's not a "throw burgers on the grill" crowd.

Have any of you found a cookbook or other recipe/menu source for entertaining that works for you? Or a good therapist?

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22 replies

Latest reply was from rachylou

rabbit

Veteran

Well my vote goes toward Deborah Madison's 'Vegetarian Cooking for Everyone'.

I'm mostly vegetarian, but it also would work just fine if you had a meat dish and then wanted to create sides or appetizers.

It's GREAT if you garden or shop farmers markets or places with seasonal produce, because it's built around cooking what's in season with relatively simple and high quality ingredients and mostly low prep time. It has a section for pretty much each vegetable and fruit and tells you how to buy it, prepare it, and what it pairs well with in terms of cheese, spices, etc. (it tells you how to buy these too).

I've probably cooked about 20 of the recipes and they have all been delicious.
In terms of make ahead of time, many of the salads can be prepared and then left to marinate in the fridge for a couple of hours. Soups can be heated up, etc.

Classically Casual

Veteran

Thank you, Rabbit, that's exactly how I like to cook. I have a garden & shop the farmer's markets. I don't know the cookbook, but will check it out. It sounds excellent.

Anonymous

Seconding --- it's a great book.

annagybe

(website)

Veteran

Cook's Illustrated has two great cookbooks, even the magazine has good stuff.
I could give you my top secret world famous tartar sauce recipe. A hit on three continents.

Classically Casual

Veteran

I've ordered the newest version of the vegetarian cookbook. And, wow, it's won a lot of awards. I don't know how I missed it. So thank you again, Rabbit.

Anna, I totally agree about Cooks Illustrated, and have some of their cookbooks and magazines. I love how they solve cooking conundrums through chemistry. What I don't love is how complicated their recipes sometimes are. I don't have the brain cells any longer to orchestrate more than one of those in the same meal.

And of course I'd love to have a tartar sauce recipe that's a hit on 3 continents! Who wouldn't???

Glory

Veteran

No further ideas but wish you success on what you decide to cook. I am also going to order the vegetarian cookbook. My youngest DD became a vegetarian about 3 months ago and she and I need to learn some new recipes. Thanks for the post

annagybe

(website)

Veteran

http://www.slate.com/articles/.....world.html

JAileen

Veteran

I've had the Deborah Madison cookbook for several years and agree that it's great. I'm not a vegetarian, but I have a big vegetable garden and appreciate how vegetables are the stars.

carter

Veteran

Barefoot Contessa "Foolproof" is great for entertaining.

Isabel

Veteran

YES !!!!

http://www.cookinglight.com

I would die without it...ok, not really. : )

greycat6

Veteran

Second for the Barefoot Contessa Foolproof, in fact all of her books have tried and true recipes. Her Parties book is organized by menu and time of year. She also gives tips on how to make store bought food look "home made" by arranging on your own platters. Real dish wear is big upgrade over take out containers.

crutcher

Veteran

Cooking Light is a must...Other cookbooks..regional, Junior League in your area...vintage have just wonderful dinner party menus...Pinterest for the particular type food or party that you envision...
Best...

Claudia

Veteran

Over the years (decades!) these cookbooks by Sheila Lukins and Julee Rosso of The Silver Palate fame have never let me down, and I have quite a cookbook collection.

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Anonymous

Why not throw an elegant potluck and let them compete with each other?
Sorry, I'm no help. I would love to attend one of your parties, though!

Anonymous

Oh, I did just think of a cookbook!
http://www.amazon.com/Jerusale.....38;qid=140

Classically Casual

Veteran

Thanks for the ideas & support, ladies. Carter and Greycat, thank you for the Barefoot Contessa suggestions. I'm going to request them from the library.
(That's my preferred mode- I borrow from the library and then decide whether or not to buy. Even so, some cookbooks are now in an overflow area.)

Isabel & Crutcher, absolutely agree on Cooking Light. I'm one of Epicurious' best customers, and Cooking Light is a participant. Claudia, yes, the Silver Palate books still have a place in my primary cookbook location. And, Alicat, the Jerusalem cookbook could be my wildcard (in fashion jargon). Thanks for that idea.

Here are two cookbooks that I love that may be new to you: The Herbal Kitchen and The Herbfarm Cookbook. They're both by a local chef, Jerry
Traunfeld. He became nationally known when he was the head chef at the Herbfarm Restaurant. All the recipes use fresh herbs. His instructions are clear and the flavors interesting. I even made the dog biscuit recipe once.

Here's to summer entertaining!

Gaylene

Veteran

My response to that foodie scene has been to voluntarily step outside of the recipe competition and concentrate on quality, presentation, and hosting. I plan a menu with at least 4-7 courses which isn't as hard as it might sound, since I use products from high-quality, local vendors. I've discovered that treating something as a separate course adds to its specialness, especially if I use drizzles, shavings, and garnishes to dress things up when I plate them. I keep the portions quite small--my cold soup course is served in small demitasse cups--to avoid that overstuffed feeling. I also keep dessert simple--usually a fresh fruit and cheese tray served with a good dessert wine--and end with coffee in the sitting room served with candied ginger slices and excellent chocolate--or tiny slices of a decadent, store-bought cake.

The idea of having a progression of beautifully plated courses--a cocktail nibble, a chilled soup, an entree, a main, a cheese course, a dessert, and a nibble with coffee to finish--keeps my reputation in good stead with my foodie friends but, even better, lets me host without competing. That sous-vide chicken breast with basil foam, and the spectacular chocolate cake with ganache and four kinds of mousse, is better off in their capable hands at their table.

Classically Casual

Veteran

Wow, Gaylene, your "usual" is what I aspire to. I'm coming to Canada.

Anyway, back to the drawing board. I'm just home from purchasing a lavender plant. I need a couple of teaspoons of blossoms for the dessert. That's as far as I've gotten. (This isn't until Saturday.)

Gaylene

Veteran

Ah, see, that's how I maintain the reputation without actually doing anything.

Baking a few nuts in a oven for cocktail time, throwing a cucumber and some yogurt in a blender for the cold soup, tossing some chopped endive with oil and vinegar, buying a take-out chicken and roasting a potato or two, and picking up fruit, cheese, wine, candied ginger, and chocolates at the market = DINNER! It's the plates, the drizzle bottles, and garnishes to which I owe my reputation (such as it is )

Actually, my courses menu is a straight out copy of the kinds of meals we were served in private homes in Europe. Simple ingredients presented nicely and complicated stuff purchased from a good vendor--and that's why I don't even bother to roast the chicken.

I think, though, I could handle the lavender blossoms as long as whatever I put them on came from some place other than my kitchen...

Echo

Veteran

I second the suggestion from Anna about America's Test Kitchen. However, they have two publications - Cook's Illustrated and Cook's Country. Cook's Country is the quicker/easier version, though the recipes still turn out amazingly well. Cook's Illustrated is for those who have the time and inclination to understand the recipes and the reasons why they work. Cook's Country is the weekday-after-work version.

Jjsloane

Veteran

My go to is Epicurious.com (Bonapetit recipes mostly). If you want a hardcover the classic is Joy of Cooking or Julia & Jacques for me. I find simple is best for entertaining, less worry something will go wrong and good quality ingredients go a long way.

rachylou

Veteran

How often do you host dinner parties? My mother has signature dishes that she throws parties around. Folks *do* know what they're getting, but at the same time there's infinite variety to be found in but a single dish. Also, contrarily, you're not a master until you can make the same dish consistently for 5 years, 6 nights in a row (one day off, hehe ;)).

The other thing I love is 3-5 ingredient cookbooks: http://www.amazon.com/s/?ie=UT.....ks&hv

This however is my most all-time favourite cookbook: http://www.barnesandnoble.com/.....0865474802

Last but not least, if you want to entertain foodie friends and do a lot of dinners, here's an idea - pick one ingredient and for each party, do it a different way.