Product Description

"This is not a book about how to mix drinks. It's about what to eat after the drinks are mixed, poured, or uncapped. These recipes are stress-free, easy, and meant to be made and eaten casually. Their appeal lies in their robust flavors, serving simplicity, and the way the recipes complement beverages. They're the same type of tasty nibbles found at all the best bars--and they can look and taste just as tempting, even when made at home."
--From Great Bar Food at Home

Product Details

• Amazon Sales Rank: #105609 in Books
• Published on: 2007-10-08
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 128 pages

Features

• ISBN13: 9780471781837
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Heyhoe is the founder and executive editor of GlobalGourmet.com, so it's no surprise that her latest creation has the look and feel of a Web site. As small and square as a Mac Mini, with brief text and large photos, the book offers knowledgeable tidbits on how to make 50 or so small bites, the kind that go down nicely with, say, a double martini or a Singapore Sling. Despite its contemporary design, the mood is often retro, in celebration of cocktail party cuisine. Upscale and old school, Heyhoe leads off with Personal Caviar Tortes with Toast Points and follows with Gougere, French cheese puffs made with Gruyère. From there, like any good global gourmet, she jet-sets across many an international boundary, visiting such diverse cuisines as Japanese (Rumaki with Soba Noodles) and North African (Spicy Tunisian Sunset Dip). For partygoers who prefer a cold Brooklyn lager over a Long Island iced tea, a chapter entitled Brewpub Nibbles and Noshes suggests such spice-fueled beer snacks as Cumin-Cheddar Coins and Smoky Chipotle Chili. Along the way, Heyhoe includes historical tidbits, such as the free-for-all that was Studio 54 and Austria's importance to Mexican beer. Dorothy Parker's cultural importance is crammed onto a single page, but plenty of her bon mots are quoted for anyone in need of breaking the ice. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
Heyhoe is the founder and executive editor of GlobalGourmet.com, so it's no surprise that her latest creation has the look and feel of a Web site. As small and square as a Mac Mini, with brief text and large photos, the book offers knowledgeable tidbits on how to make 50 or so small bites, the kind that go down nicely with, say, a double martini or a Singapore Sling. Despite its contemporary design, the mood is often retro, in celebration of cocktail party cuisine. Upscale and old school, Heyhoe leads off with Personal Caviar Tortes with Toast Points and follows with Gougere, French cheese puffs made with Gruyere. From there, like any good global gourmet, she jet-sets across many an international boundary, visiting such diverse cuisines as Japanese (Rumaki with Soba Noodles) and North African (Spicy Tunisian Sunset Dip). For partygoers who prefer a cold Brooklyn lager over a Long Island iced tea, a chapter entitled "Brewpub Nibbles and Noshes" suggests such spice-fueled beer snacks as Cumin-Cheddar Coins and Smoky Chipotle Chili. Along the way, Heyhoe includes historical tidbits, such as the free-for-all that was Studio 54 and Austria's importance to Mexican beer. Dorothy Parker's cultural importance is crammed onto a single page, but plenty of her bon mots are quoted for anyone in need of breaking the ice. "(Oct.)" ("Publishers Weekly," June 4, 2007)

From the Inside Flap

If you love to have friends over for drinks, but sometimes wonder what kind of food to serve, let this book be your guide. In it, Kate Heyhoe presents the world's all-time best bar food recipes—fifty boldly flavored nibbles and noshes that are easy to prepare, simple to serve, and go great with your favorite libations.

Inspired by fare found in the world's most famous bars, these delicious little dishes will help turn your living room into a classic cocktail lounge—and keep the good times rolling. From Wild About Harry's Croque Monsieur and the 21 Club's Crab Cakes to Tangerine Yakitori, Authentic Garlic Fries, and Gougère, the tasty bites you'll find inside are guaranteed to tickle your taste buds and wow your guests. And whether you're a Scotch buff, a martini fan, a wine geek, or a beer aficionado, you'll discover plenty of dishes designed to pair perfectly with your beverage of choice—grouped by section into cocktail food, wine nibbles, and brewpub-style bites.

Best of all, you'll find that the recipes are refreshingly simple and stress-free, with many that can be made ahead of time—giving you more time to get into the swing of things. To help inspire your own home cocktail scene, the book also serves up legends, history, and lore from the world's great drinking establishments, along with 28 gorgeous food photographs. With great food from this book, your favorite drinks, and a few friends, your home will become the coolest bar in the neighborhood!

Customer Reviews

In a jam, this is what you need - Great Recipes for a fun time
The holidays are upon us, Parties, People and no time to prepare - - this book will help you out. The recipes are detailed and can help even those of us who are just beginning to entertain, host a party with beautiful food. This book makes a great gift or stocking stuffer - - but be sure to get one for yourself too, you'll need it the next time you've got people coming by. (be sure to try the Char Shu w/Mahongany Marmalate on pg. 111 - - devine!)

A delicious book
Memories of lounging outside at Enrico's in San Francisco while watching the Saturday night crowds pass by in an endless conga line, or that night sitting at a small table with Bobby Short in New York City's Carlyle Café after he finished crooning his last set -- these memories, and the smell of fried olives or the taste of salty caviar on toast points, all of it comes tumbling back to me as I read through the pages of Kate Heyhoe's book. Those were the days -- and now they ARE the days -- as I can finally recreate those snacks with her tasty recipes -- while also enjoying her nostalgic anecdotes.