Entertaining: recipes and inspirations for gathering with family and friends

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Entertaining: Recipes and Inspirations for Gathering with Family and Friends; CONTENTS; INTRODUCTION; CHAPTER 1: PLANNING YOUR PARTY; DIFFERENT PARTY STYLES; WHAT'S THE THEME?; INVITATIONS; HOW MANY GUESTS?; WHERE TO HOLD THE PARTY?; WHAT TYPE OF FOOD SERVICE TO OFFER?; CREATE A MASTER PLAN; YOUR PARTY TIMELINE AND HELPFUL LISTS; PLANNING THE PARTY SPACE: TABLES, CHAIRS, AND THE ROOM SETUP; DECIDING ON DÉCOR; THE ROLE OF HOST; DON'T FORGET WHY YOU ARE DOING THIS; CHAPTER 2: HORS D'OEUVRE AND FINGER FOODS; SELECTING HORS D'OEUVRE AND FINGER FOODS FOR A MENU; RECEPTION FOOD SERVING STYLES.;A must-have resource for anyone who loves entertaining friends and family at home In this new book from the CIA, you'll find everything you need to plan and pull off unforgettable get-togethers & mdash;from important formal events to simple, casual affairs with friends. It's packed with plenty of recipes for perfect party foods, as well as practical and thorough advice on planning, decorating, and serving. It also features helpful and gorgeous full-color photographs throughout. More than 300 delicious recipes for first courses, main courses, sides, desserts, and drinksAdvice and techniques on ent. Entertaining: Recipes and Inspirations for Gathering with Family and Friends CONTENTS INTRODUCTION CHAPTER 1: PLANNING YOUR PARTY DIFFERENT PARTY STYLES WHAT'S THE THEME? INVITATIONS HOW MANY GUESTS? WHERE TO HOLD THE PARTY? WHAT TYPE OF FOOD SERVICE TO OFFER? CREATE A MASTER PLAN YOUR PARTY TIMELINE AND HELPFUL LISTS PLANNING THE PARTY SPACE: TABLES, CHAIRS, AND THE ROOM SETUP DECIDING ON DÉCOR THE ROLE OF HOST DON'T FORGET WHY YOU ARE DOING THIS CHAPTER 2: HORS D'OEUVRE AND FINGER FOODS SELECTING HORS D'OEUVRE AND FINGER FOODS FOR A MENU RECEPTION FOOD SERVING STYLES. PRESENTATIONNEATNESS COUNTS ANTIPASTI, HORS D'OEUVRE VARIÉS, AND SALUMI PLATTERS CRUDITÉS EGGS MARINATED SNACKS NUTS, CHIPS, AND CRACKERS DIPS AND SPREADS CROSTINI AND BRUSCHETTA CANAPÉS AND TEA SANDWICHES MEATBALLS SKEWERED FOODS PHYLLO DOUGH PREPARED PUFF PASTRY SEAFOOD BAR CAVIAR CHAPTER 3: THE FIRST COURSE SELECTING A FIRST COURSE PLATING AND COMPOSITION SOUPS SALADS VEGETABLES FOR THE FIRST COURSE PASTA AND RISOTTO SEAFOOD SAVORY SOUFFLÉS CHAPTER 4: THE MAIN COURSE COOKING, PRESENTING, AND SERVING WITH STYLE MEATS BEEF PORK AND HAM LAMB POULTRY SEAFOOD. COMPOSED ENTRÉESCHAPTER 5: CASUAL FOODS DO-IT-YOURSELF DISHES FOR CASUAL MEALS GRILLING BURGERS SALADS SANDWICHES PASTA PIZZA STEWS CHAPTER 6: BREAKFAST AND BRUNCH BREAKFAST CAKES AND PASTRIES PANCAKES, WAFFLES, AND FRENCH TOAST CRÊPES BASIC EGG COOKING SEASONAL FRUIT CHAPTER 7: SALADS AND SIDE DISHES SEASONAL VEGETABLES MAKING A GREEN SALAD VEGETABLES GRAINS POLENTA POTATOES CHAPTER 8: THE LAST COURSE THE CHEESE PLATE COOKIES CUSTARDS MOUSSE AND CREAMS DOUGHS FOR TARTS AND PASTRIES CAKES ICE CREAM AND OTHER FROZEN DESSERTS FRUIT DESSERTS DESSERT SAUCES. CHAPTER 9: BEVERAGESMATCHING BEVERAGE CHOICES TO THE OCCASION NONALCOHOLIC ALTERNATIVES COFFEE AND TEA SERVING WINE AND BEER COCKTAILS AT HOME MAKING AND SERVING COCKTAILS STRAIGHT/NEAT ROCKS MUDDLED SHAKEN OR STIRRED DRINKS BLENDED AND FROZEN DRINKS PUNCHES, MULLED DRINKS, AND NOGS INDEX.