Tips & Techniques Book Briefs Bride & Groom Entertaining
Bride & Groom Entertaining
One of the most enjoyable aspects of being a couple is entertaining together and sharing your table with family and friends. In Williams-Sonoma Bride & Groom Entertaining, you and your partner will learn how to work together as an efficient team so that hosting parties will be as much fun as attending them.

This comprehensive guide will help you navigate the logistics of entertaining for holidays and celebratory events as well as everyday social occasions. Author Brigit Binns, a former caterer, reveals her professional secrets for simple, stress-free party-giving. She shows couples how to divide the responsibilities of planning, cooking and hosting to ensure a successful gathering.

The fun begins with the basics of orchestrating a great party, from menu planning and shopping strategies to choosing the perfect wines, music, decorations and lighting. You will also find a detailed section on party equipment. Themed chapters are filled with creative menus and delicious recipes, plus practical tips to guarantee smooth sailing both before and after your guests arrive.

For a memorable gathering that will boost spirits any time of year, invite friends to a sake party featuring an Asian-inspired menu. Set a festive mood by offering exotic sake cocktails enlivened with cooling cucumber puree or spicy fresh ginger. To satisfy hearty appetites, serve skewers of tender grilled sirloin marinated in lemongrass, ginger, sesame oil and honey. Round out the offerings with a refreshing chili-spiked cucumber salad and savory green onion pancakes.

The book features versatile cocktail and dinner-party menus that can be dressed up or down to suit the occasion and your mood. Other chapters are devoted to alfresco gatherings and special-occasion entertaining. Whether you are hosting a down-home barbecue or an elegant New Year's Eve dinner, every menu is accompanied by a detailed work plan. Easy-to-follow recipes range from casual offerings like dry-rubbed ribs and buttermilk biscuits to sophisticated fare such as beef tenderloin canapés and scallop-and-mango ceviche. For dessert, tempt your guests with Key lime cheesecake, frozen Grand Marnier soufflé or chewy coconut macaroons enrobed in bittersweet chocolate.

A welcome addition to any cook's kitchen, this book covers everything that couples need to know so they can entertain with ease, confidence and panache.