August 25th, 2019
Home | Log in!

On Top Shelf
Rebecca ZannettiRebecca Zannetti
Fresh Pick
Todays_Pick
THE PERFECT DATE

Reviewer Application

New Books This Week

Latest Articles


Sizzling August Reads

Slideshow image


Since your web browser does not support JavaScript, here is a non-JavaScript version of the image slideshow:

slideshow image
A blue-blood grandmother and her black-sheep granddaughter discover they are truly two sides of the same coin.


slideshow image
on Sale for 99˘


slideshow image
Responsibility isn’t just a word. It’s his Code of Honor. But she's a challenge!


slideshow image
Coming of Age is tough


slideshow image
It only takes one night


slideshow image
Can she forgive him?


What Can I Bring? Cookbook
Anne Byrn

Workman Publishing Company
November 2007
On Sale: October 26, 2007
528 pages
ISBN: 0761146407
EAN: 9780761146407
Hardcover
$25.95
Add to Wish List

Cookbooks

Potlucks and picnics, dinner parties and church socials, fundraisers, toasts to the teacher, reunions, cookouts—it's the busy age of shared meals, which means with every invitation comes the question: " What can I bring?" Anne Byrn, an inspired cook, problem solver, and bestselling author of The Cake Mix Doctor cookbook and other books with over 2.6 million copies in print, knows exactly how to answer the question. Cutting through menu block—a condition familiar to everyone who cooks—here are over 200 delicious suggestions for crowd-pleasing food that’s designed to travel.

There are finger foods, canapes, and "trios"—Trio of Marinated Goat Cheese, Asian Summer Rolls with a Trio of Sauces, Trio of Pastry-Wrapped Camemberts. 25 surprising salads: White Corn Salad with Fresh Thyme, Asparagus and Grilled Peppers with Asian Soy Dressing. Main dishes for a party, from Southern-Style Pulled Pork to Creamy White Bean and Spinach Lasagne. Desserts (of course, 25 of them), and a full chapter of loaves and other gifts from the kitchen, including Chocolate Sour Cherry Bread and Sun-Cooked Peach Preserves. Each recipe comes with Tote Notes (how best to transport the dish), Big Batch (how to multiply the dish), and When You Arrive (how to put the finishing touches on the dish). Plus there are "Grab & Gos"—super-quick recipes—for each section, etiquette tips for working in someone else's kitchen, and a "Notes" area for each recipe, to jot down tips and log in when you made the dish and for what occasion, so you don't repeat yourself.

Media Buzz

Good Morning America - November 21, 2007

Comments

No comments posted.

Registered users may leave comments.
Log in or register now!

© 2003-2019 off-the-edge.net  all rights reserved Privacy Policy