By Elsa Petersen-Schepelern
Over 100 easy recipes for bite-sized party food-designed to take the panic out of party preparation. Bright, modern ideas and exciting presentation-from the deliciously healthy to the thoroughly decadent.
Lots of presentation ideas and information about preparing food in advance, freezing, reheating, timing, catering quantities, and more.
Great ideas for cooking and presenting bite-sized party-food-how to prepare the dishes ahead and keep them fresh and zippy-to take the panic out of party giving.
Quick and easy dishes include spicy Caribbean Crisps, Fish and Chips in Paper Twists, Plunged Shrimp with Chili Mojo, Dates Stuffed with Goat Cheese, and many more!
Try mini versions of Bagels, Corn Muffins, Blini, Tarts, Bruschettas with Mediterranean Toppings, Minute Danish Open Sandwiches, Tiny Pizzas, and Mini Hot Dogs and Burgers.
Wraps and pockets include Mini Ciabattas with Rare Roast Beet and Wasabi Mayonnaise, Samosas, Empanaditas, and Chicken Souvlaki.
More substantial recipes include Chili Pork Balls with Dipping Sauce, Thai Crabcakes, Thai Chicken on Lemongrass Sticks, Vietnamese Spring Rails, Crispy Pork Wantons, and Tandoori Chicken Skewers.
Sweet things include mini versions of Brioche filled with Gelato, Croissants with Dried Fruit and Brandy Cream, and Chili Fruits-and then there are lots at drink ideas including Mango and Ginger Kir Royale, Strawberry Margarita, and Mint Mojito.
Traditional ingredients are given a special party twist making them easy-to-eat finger food, absolutely packed with taste.
Elsa Petersen-Schepelern is a Danish-Australian food and wine writer and editor. She began her working life as a publicist for movie stars, best-selling novelists, sportsmen, and comedians, as well as top chefs, before taking up the pen and the pans on her own account. Based in London, Elsa now spends much of her time sampling food and wine in France, Italy, Denmark, and Asia, drawing on an eclectic mix of cuisines-the inspiration for her delicious recipes.
William Lingwood is one of Britain's best-known names in food photography. But he didn't start that way. As an oil-worker in the Middle East, he learned to cook from the books of Elizabeth David and Jane Grigson, and was inspired by the photography of Robert Freson and Tessa Treagar. In 1990, he hung up his desert boots and picked up a camera, and his work new appears in magazines, books, and advertising campaigns.
By Elsa Petersen-Schepelern
Information provided by the publisher.
This page created November 1999
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