Come One Come All: Easy Entertaining with Seasonal Menus Review

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(More customer reviews)If you're the type who can't enjoy your own party because you're too stressed out trying to make everything perfect, this book is for you. Better yet, bring a copy as a hostess gift when you attend some stressed-out would-be Martha Stewart's soiree. Just reading Lee Dean's engaging prose gives you the confidence that you CAN do it all...and the recipes and tips deliver. The seasonal menus work with just about any occasion, and the recipes are sophisticated but never out of reach. She also provides tips for three levels of cooks--those who like to do everything from scratch, those who want to do some make-ahead steps and those who want to fit in shortcuts and store-bought ingredients whenever possible...so you can create something great no matter what your time constraints. The Sesame Pork Roast is one of my favorite fallback recipes--in the slow cooker or on the stovetop, it never fails to make people swoon. A keeper!

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"Lee Svitak Dean, whose 'Taste' section--which includes an annual roundup of Minnesota's 50 best food finds from artisanal butter to hotdishes--makes out-of-towners, like us, hungry too." --Saveur, February 2008 Award-winning writer and national food authority Lee Svitak Dean provides 32 seasonal menus and over 150 recipes for just about any party or occasion in this, her first book. Guided by the ingredients and distinct seasons of the Midwest, these menus take the guesswork and anxiety out of party hosting with game plans for all cooks: What can be done ahead? How do you get the food ready at the same time? All of the menus include time-saving tips, shortcuts, and substitutions so that even the busiest among us can throw a wonderful party. The menu styles range from elegant to casual chic. One winter menu, Post-Holiday Winter Celebration, includes Cream of Carrot Soup, Rock Cornish Game Hens with Apple Cider Sauce, and Poached Pears with Caramel and Pistachios. A simpler summer menu, Fourth of July Picnic, includes Orange Mint Iced Tea, Asian Noodles with Pea Pods and Peanut Dressing, Grilled Vegetables with Onion Chutney, and Almond Shortbread. Lee Svitak Dean is the longtime food editor at the Star Tribune in Minneapolis. She has been named one of the "unsung saviors of America's local food scenes" by Saveur magazine.

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