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Great Party Dips

by Peggy Fallon

Published by John wiley & sons, Inc.

Photography by Alexandra Grablewski

The author has kindly shared these recipes:

click to get all chef & cookbook recipes
   

In the introduction to Great Party Dips, author Peggy Fallon writes, "Culinary trends come and go like any other fashion, but some forms of entertaining never lose their appeal.  Whether the tone you're seeking is penthouse posh or backyard causal...dips remain one of the simplest and most popular appetizers on the party scene."  We might add that a few good dips on a buffet table can make or break a party.

Fallon understands the elements that makes a successful party.  She also knows the stress it can put on the party-give,r and packs organizational ideas into the book.   She gives ideas for "presentation, presentation, presentation" which includes outside-the-box thinking that will have you checking your house for interesting food vessels, as well as tips on how to spread your food on a buffet table.  She gives a guide to crudites and other 'dunkers,' listing those best eaten raw and those that need blanching.  She offers a list of foods to stock for a party-ready pantry, and calculates the arithmetic of dips - how to arrive at the right amount needed per person.  As Fallon points out,  this is not a simple task, one that is contingent on the gender of the guests, whether alcohol is being served, how long the party will last.

Beautifully presented food has a head start, but the recipes are the stars and Fallon has used her creative imagination on recipes from traditional to innovative, using contemporary ingredients and ethnic flavors.  Among the delicious recipes you'll find a variety of choices from around the globe.  There are recipes for Rockin' Moroccan Salsa, Artichoke-Asiago Dip with Lemon, Wild Mushroom and Walnut Pâté, and Deviled Shrimp with Bacon. There are classics as well, such as Hummus enhanced by Smoked Paprika, Fresh Spinach Dip with Feta and Dill, and Two-Olive Tapenade with Capers.  There are recipes for cool dips, hot dips, salsas, spreads, pâtés,even recipes for festive dessert dips, such as Pumpkin Cheesecake Dip.  Stopping at nothing, Fallon even has recipes such as Bagel Chips, Foccaccia, Won Ton Crisps, and other dippers that will turn the party to a smash hit.  

There are luscious color photos throughout. and nearly 70 foolproof recipes for every type of party.

And, oh, that chocolate velvet dip.  We'd plan a party just to make it.

   

About the Author: Peggy Fallon is the author or coauthor of eight cookbooks, including Great Party Fondues, and has contributed to dozens more as a recipe developer, tester, and editor. She currently develops recipes for clients including Dean & DeLuca, Kendall-Jackson Winery, Dacor appliances, Pacific Coast Farmers' Market Association, and The Barbecue Industry Association, among others. Fallon developed the recipes for Nuts, which was named Best Cookbook of the Year by Food & Wine Magazine, and served as recipe consultant for the award-winning Mayo Clinic Williams-Sonoma Cookbook. She has also owned and operated her own catering company and has taught at numerous cooking schools.

Alexandra Grablewski is a well-known food and beverage photographer whose work has appeared in Gourmet, Martha Stewart Living, Real Simple, Better Homes and Gardens, and Wine Spectator as well as in many books.

   

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