After 18 months of developing, writing, photographing, and testing (and tasting!) the recipes, and also after some terrific editing by Jennifer Josephy, my manuscript is finally complete. Alas, now comes the hard part — finding a publisher!
If you are a publisher of cookbooks, or if you know someone who knows someone who has an “in” with a publisher, I hope you’ll send me a note. Otherwise, I might have to learn a new skill: self-publishing.
The book contains over 100 recipes. I start with breakfast, and take you all the way to dessert. Also included are myriad hosting-tips. With these in your pocket, you can pull off a stylish event without breaking a sweat.
Breakfast and Brunch. Hosting a Sunday Brunch? Prepare one of my make-ahead brunch casseroles on Saturday night. The next morning, you’ll need only to turn on the oven before your guests arrive. Also included in this chapter: healthy granolas…sinful pancakes…colorful smoothies, and…and…and…
Afternoon Tea. Wanna live like British aristocracy even when you’re not? Then you must host a classy Afternoon Tea. You might be surprised to learn that traditional cream scones, small savory sandwiches, and attractive sweets can be prepared well in advance. Who needs Mrs. Patmore?
Make-Ahead Cocktail Appetizers. Be a guest at your own cocktail party! Just snip some fresh, fragrant herbs from your garden (or farmers market), and turn them into irresistible dips and spreads. Then whip up my easy, elegant, make-ahead canapés, and pour yourself a drink. Also included: The Ten Drinks Every Cocktail Party Host Should Know.
First Course Soups. I think a perfumed puree of a seasonal vegetable from the garden is the best (and also the easiest) way to start a dinner party. For cold-weather dining, I rely on butternut squash, garlic, and leeks. Warm weather invites lettuce and lovage, watercress, or a soup made from red bell peppers that is much more than the sum of its few ingredients.
Simple Suppers and Divine Dinners. Here are my favorite “mains,” from savory tarts and hearty stews to crepes filled with leftover meats and veggies. Because food-allergies and food-phobias are prevalent these days, I’ve included a number of main courses that will satisfy both vegetarians and the gluten-intolerant.
Folks, this book was an absolute joy to write. I’ll keep you posted on its availability!
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