{FOF Book Critic} Top 10 Food Reads of 2013

Annette Gallagher Weisman is an award-winning essayist and a longtime member of the National Book Critics Circle. Born and raised in Dublin, Ireland, she has written for numerous publications including the St. Petersburg Times, edibleASPEN, TheWineBuzz, Cincinnati Magazine, The Cincinnati Enquirer, Town & Country, People, and in the U.K. Vanity Fair and Over21. Annette received an MFA in writing and literature from Bennington College in Vermont.

Picture Perfect Parties
by Annette Joseph

Rizzoli. 224 pp.

Does this sound familiar? You’ve invited friends to your home for a festive party; you’d thought it was a great idea, but now it’s just a week away and you’re fretting over what to cook and how to make it special. That’s when a TV stylist would come in handy. But how many of us can hire one of those?

Have I got a book for you! Annette Joseph, Today Show entertaining expert, has just come out with a cookbook with insider tips on how to throw fabulous parties with little effort. As she says, “Keep it gorgeous and keep it simple.”

Without spending a lot, Joseph can transform the ordinary into the extraordinary. For instance, she’ll ask you to hunt around the house for items like fabrics, candles and craft papers to help create magazine worthy “tablescapes.” Then she’ll show you how to build a total environment around a theme, including Cinco de Mayo, July 4th, and the Super Bowl. Joseph also has step-by-step sidebars with innovative ways to create memorable centerpieces as well as other ideas that make a party unique.

But wait! This is a cookbook after all. Inside are full menus for 16 parties including appetizing recipes for dishes such as Apple Cheddar Soufflés, White Bean Vegetable Farro Soup, Sun-Dried Tomato Grilled Flank Steak, Lemony Risotto, Mini Palovas with Strawberry Sauce and Pumpkin Bread Pudding.

And, each event has an “Elements” section that will keep you organized by listing everything you’ll need from serving pieces to platters. With Joseph’s help you’ll always be ready to par-tay!


from →