“Barefoot Contessa at Home”
By Ina Garten (Clarkson Potter, $35)
This self-taught maven is known for her books that demystify cooking, emphasize accessible ingredients and proffer timesaving tips, and for a new line of prepared foods and mixes she swears “taste just like the real thing” ( www.barefootcontessa.com).
Her top tips
1. Kitchen space. Contrary to the belief that big kitchens are best, medium-sized is ideal. Tight work triangles increase efficiency and leave room for friends to hang out. The key is to make sure the traffic flow doesn’t cut through your workspace.
2. A better shopping list. Food pros write header categories–such as dairy, freezer, produce, shelf goods, and meats and fish–and list the ingredients by “department.” It makes grocery shopping fast and methodical.
3. Designing a menu. Start with a seasonal main course that will work for most guests, such as grilled fish in summer or a beef stew in winter, then work in a hearty side dish to accommodate vegetarians or other special needs. Work backward and forward in the menu to add appetizers and desserts.
4. Avoid this. Never make something you haven’t made before when you entertain. Make familiar food that pleases your guests and relaxes you.
5. Don’t forget. Music is much more important than you may realize. It has a huge impact on mood. The “Hotel Costes” music series is wonderful for any gathering (available on www.amazon.com).
“A Passion for Parties”
By Carolyne Roehm (Broadway Books, $50)
Roehm believes “parties define us and create a timeline of our lives.” In her eighth book, she shows us how to give those parties substance, structure and passion to make them as successful, and memorable, as possible.
Her top tips
1. Perfection is overrated. Don’t get hung up on making everything perfect. Success comes to those who focus. Set things in motion, concentrate on what counts–food, drink and a festive setting–and try to enjoy yourself in the process.
2. Where to find inspiration. Look for it in simple, accessible things. A fondness for certain flowers prompted a June peony party and a summer soiree in August; an excursion to Chinatown inspired an Asian picnic; the graphic simplicity of red, white and blue stars and stripes became an arresting Fourth of July party motif, and baking for the Christmas season was the force behind a festive cookie decorating party.
3. Work the theme. Once you have your elementary theme or motif, “narrow in on it” and carry it through to every element of the party. To do this, list every potential task, from sending out invites to doing the food and decor. This lets you see all the opportunities for integrating a theme into the event.
4. Invitations matter. “Original” invitations are a special touch that sets the spirit and tone for a party, and these days they aren’t hard to do with the aid of a computer or all the gorgeous stationery products on the market. Roehm used simple red, white and blue-striped stationery for a Fourth of July to-do and emblazoned a sunflower on a simple cream card for a sunflower soiree.
5. Extra, etcetera. Don’t forget the extras. Stick to instrumental music during meals so it’s easier for everyone to talk, and keep it soft. Or give everyone something to commemorate the event, such as a photo or some special cookie or candy.
“What to Drink With What You Eat”
By Andrew Dornenburg and Karen Page
(Bulfinch Press, $35)
This foodie duo has been called “the brightest young author team on the culinary scene today.” They’ve written seven books and are experts on flavor development and compatibilities.
Their top tips
1. What goes with what. An easy way to pair food and drink is to think regionally; if it grows together it goes together. Examples: If you’re serving a Japanese meal, serve sake; for German fare, try a German beer or wine.
2. All water is not the same. There are five gradations of water that go from flat to very fizzy (they are charted in the book), and the wrong one can detract from the food and vice versa. A delicate food like sushi needs a flat, neutral water, while a strong food like pizza needs water with sharp bubbles to cut the fat and spice.
3. Have the right glassware. Glass that’s too thick makes it hard to taste wine, and different shapes enhance different varieties. But right doesn’t mean expensive; fine glassware comes in every price range and lower-priced glasses are preferable if you’re hard on them. The authors favor Riedel’s lower-priced lines.
4. Wines to stock. Always be prepared.
* Any good champagne or sparkling wine, either white or rose.
* German Riesling is the most versatile, food-friendly wine and goes with everything.
* Pinot noir, the most food-friendly red wine, can take you from fish to steaks.
* Moscato d’Asti, the most versatile sweet wine, works for brunches and desserts.
* Sparkling cider, which comes in many varieties, is the perfect alternative to wine. n
