SUMMER ENTERTAINING |
THE BIG BOOK OF OUTDOOR COOKING & ENTERTAINING
Spirited Recipes & Expert Tips for Barbecuing, Charcoal & Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying & Making Merry ( Morrow, $24.95)
AUTHORS Cheryl and Bill Jamison, affable grill masters of the Southwest. The couple has written more than a dozen cookbooks and culinary travel guides. This hefty volume was compiled after a dozen years of research, including guidance from experts such as Shirley O. Corriher, Harold McGee, barbecue pros and butchers across the country. The Jamisons appreciate the casual atmosphere of outdoor entertaining, and it shows.
|The Big Book of Outdoor Cooking & Entertaining|
SAMPLE TIP "When skewering vegetables for the grill, it's okay for the ingredients to touch, but don't crowd them together. You want the fire to be able to reach all sides of the veggies. The same applies to meat and all other kebabs as well."
WHO WOULD USE THIS BOOK All skill levels of cooks; anybody who fires up a grill or preps the food for someone who does.
REAL LIFE ENTERTAINING
Easy Recipes and Unconventional Wisdom (Morrow, $27.50)
AUTHOR Jennifer Rubell, a contributing food editor for Domino magazine who also helps to oversee her family's contemporary art collection (her uncle was Steve Rubell, the late co-owner of the Studio 54 disco). The book jacket says she "divides her time between New York, Aspen and Miami." Yet she's down-home enough to embrace casual entertaining -- and even asks friends to help with appetizers.
|Real Life Entertaining|
SAMPLE TIP "When you're entertaining more people than usual, you may not have platters that are big enough to hold everything. Get creative. Use vases, place mats, cutting boards, candy dishes and anything else you can scrounge up around the house. Bread in a [clear glass] vase is one of my favorite makeshift solutions."
WHO WOULD USE THIS BOOK A hip crowd that doesn't cook much, as well as frequent dinner hosts who are looking to simplify the process.