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Vegetarian Dinner Parties: 150 Meatless Meals Good Enough cookbook by Bruce Weinstein

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Books : Cooking : English
 

Your
dinner parties in the past: Are they usually all about happy, spontaneous interactions with your guests? This book and
these recipes may crimp your current style and throw you for a loop?at first?because they will require more
concentration and more time in the kitchen than you are used to. Why? Because this is?ideally?a book for ?plated
affairs?, a little more formal, a lot more orchestrated.

You will be spending a lot of time in the kitchen
with these recipes, away from your guests who will be out sitting around the table waiting for the next course to be
served. The suggestions and recipes in this book definitely work best with two experienced, savvy hosts, totally working
in tandem. All steps need to be coordinated and well-choreographed: You?ll really need to concentrate! To follow their
suggestions you will have an easier time of it if you have a large kitchen, with plenty of counter space and plenty of
small appliances, barware, and dishes. (If you are looking for something on a smaller and more casual level, hold your
thoughts for a moment, please, and don?t turn or run away.)

If you are yearning to start hosting ?plated
affairs?, well grab this book! It has some super recipes in it! And it has a lot of great information for getting and
keeping it all together. But, if you were hoping to see input on more casual gatherings?maybe not even sitting down at a
table?I still think you should consider this book. As I delve further and further into it, I am realizing that there are
plenty of recipes and ideas to mix and match to create whatever degree of formal or informal that your heart may
desire.

Heck, buy it simply for its great vegetarian and vegan recipes ?and forget about the entertaining
content. (But don?t buy it for its pictures, there are way too few of them?.)

Me? I like to get the majority
of my dishes?small or large, sides or main?ready ahead of time if possible. To make things special, I?ll spend time days
or weeks prior, working on some over-the-top sauces or other ?treasures? that can be stored in the freezer. I read
through many, many cookbooks and when I run across something that looks great and can be served at room temp, or maybe
just kept heated on the back burner or in a crock pot or warmer, I file that recipe away for my dinner parties. While
many of these recipes sound (are) delicious and provide inspiration, not all that many of them will keep me out of the
kitchen and allow me to mingle with my guests, tending to their slightest wish and conversing. At least, that is what is
most important to me at a dinner party?I don?t care if it?s vegetarian or what.

As I went through this book,
I discarded (even scoffed or laughed at) some (actually many) ideas, but at the same time, I grabbed and will not ever
let go of many, many others. Then I did a turn-about and began thinking outside (the authors?) box: I realized I didn?t
have to do it their way. They may be on a mission to spark some interest for ?plated affairs?, but there is enough
material here to produce many, many simpler affairs!

So, like I say in my title: Keep an open mind and this
book will perform for you! There is plenty from which to choose: Use what you need for your current plan, and set aside
the others for another party.

Page layout is sufficient. Type is easily readable for young and old eyes.
Ingredient lists are concise and correct per the instructions. Instructions are straightforward and easy to follow.
Words of wisdom are many; pictures are few. I?m not one to need a lot of color pictures to be happy, but even I felt the
lack of pictures?not enough to knock it down a star, though?..I can work without the crutch of pictures, even though I
sometimes yearn for them!

I?ve already written my basic review above, so if you need to be told?and some seem
to like it that way?YOU CAN STOP READING HERE. If you want more info on this book, I?ve included the notes I made as I
proceeded through the book:

--A lot of basic and general information on hosting a dinner party. If you have
experience, you might get the urge to pass by the first 20 pages or so.

--This book even covers cocktails,
both with and without alcohol. The Coconut Lime Cooler is a hit in my book with a cilantro hit in addition to its
signature flavors, plus vodka.

--Vegan recipes are marked, and (I assume) are also called-out in the index.
The authors also have views on the music you should play during different courses, too.

--The second chapter
features ten non-messy finger foods. Problem is, many, (eight, actually), are labor intensive and have to be cooked
within an hour of serving. One is a dip and there is a recipe for bruschetta with three toppings. I found the ?Butternut
Squash, Onion, Espresso? topping intriguing and out of the ordinary. (If your party is happening in your beautiful new
kitchen with a show-stopping center island with a beautiful granite top, this second chapter is for you.)

--The authors continue to offer words of wisdom along the way, and in their third chapter?an offering of small
plates?they state the rule ?no course gets plated until everyone is at the table.? Okay?. Unfortunately, for more than
half of these plates, the hosts will be sweating it out in the kitchen getting the plates ready. There are 36 recipes in
this chapter: While there is plenty of prep work that can be completed ahead of time, 23 need to be completed just prior
to serving. And, I don?t know about you, but the LAST thing I want to do in the midst of entertaining is getting out the
wok and going to town on a stir-fry in my party clothes! (I am also not inclined to get out the frying pan either?..)

From that chapter, I really did like the radicchio pickled in Zinfandel and vinegars, then paired with
asparagus, and will use it for other dishes. Also great was a dish of ribbons of raw summer squash with an almond
chimichurri. The Tomato Gelee Pistachio Shortbread is a real showstopper, with the gelee sitting on top of the
shortbread. The idea behind the ?Asiago Cookies, Tahini/Lentil Cream? is one of the best in this book.

--Entertaining gets easier with the next chapter of salads and soups. To name two exceptional recipes (at least to my
taste): An iceberg lettuce wedge with a lovely Japanese-style dressing, and ?Gazpacho Shooters? made of the clear liquid
that rises to the surface after pureeing watermelon, bell pepper, scallions and chiles. (I?ve done the same with
tomatoes, but not with watermelon?until now!)

--Then it gets more difficult again with the pasta chapter?not
that the recipes are difficult, but the actions are not easily accomplished while guests are waiting to be served.
(Whoops! There goes the makeup as I drain boiling water from the pasta pot into the sink?) Yes, sure, not a problem for
family, and not a problem for two or four close friends. But a dinner party? There is even a recipe in this chapter
using poached eggs (without the trick of making them ahead of time and re-heating them?.). The lasagna and baked dishes
are keepers, though. So is the technique for polenta in the slow cooker.

--There is a pear and gorgonzola
risotto in a pressure cooker; I took it out of the pressure cooker and made it the regular way for a week night
dinner.

--Then I finally got to the chapter of ?Large Plates?: Thirty of ?em! Loved the ?Ricotta/Spinach
Dumplings with Parmesan Cream Sauce?, and they are easier to make than they look. And the combo of cauliflower, sweet
potato and Thai chili sauce is a good one, too. (I roasted, they grilled, slabs of cauliflower.) The ?Stuffed Poblanos,
Sweet Potatoes, Walnut Cream? is also worth holding onto. And I think that stuffing escarole is one of the best ideas in
the book. (Beautiful picture of it, too.) Liked the idea of stuffed pears, too. Wish there had been a picture?.

--There are loads of desserts, too. Vegan desserts, too.

* I received a temporary download of this book
from the publisher several months ago. I intend to recommend this book to my friends, and will be buying it for myself
in the near future. I really do like this book, and forgive it its shortcomings because the recipes are so good, and the
authors seem very dedicated and earnest.

- i do the speed limit, Amazon.com

This is a beautifully
presented, well thought-out cookbook and planner designed to make vegetarian-themed dinner parties easy and flavorful.
Most recipes are designed for 6-8 people, a number the authors consider ideal. But the book is not just recipes, there
is also a lot about planning before and then presenting during the event. From playlists to lighting, seating orders, to
what dishes work best together. This is a complete all-in-one resources for a great dinner party and suitable for more
than vegetarians: the authors hope hosts get a better understanding and appreciation of our most underused food: the
vegetable.

The book breaks down as follows: 1) Twelve ways to say "welcome". 2) No plates needed.
3) Small plates. 4) Salads and soups. 5) pastas. 6) large plates. 7) Final plates. As you can see from the titles of the
chapters, this is written so that the party organizer can arrange the meals not like a buffet but as they do in today's
trendy restaurants: no side dishes and instead several one-item plates from which diners eat.

The recipes are
divided into seven types that follow the arc of a dinner party: cocktails and nibbles to go with them, small plates,
salads, soups, pastas, large plates, and desserts. Between each chapter are tips on what to serve and how to move
along/transition the party. Helpful tips such as keeping guests from congregating around the kitchen or preventing a
between course hitch when plates have to be removed are presented in the appropriate places in the book.

All
recipes have a plan ahead section to make it easier on the host - steps to do in advance as well as storing items before
the party. They are also flexible - the authors give tips on how to ramp them up or tone them down.

The
recipes are beautifully presented and made to be easy to follow by using different colored type and fonts. Each recipe
has a paragraph introduction, easily readable ingredients list, preparation steps in numbered paragraph form, an AHEAD
section for what needs to be made hours in advance, a NOTES section on any tips that are important but not necessarily a
part of the recipe, a MENU of which plates go great with this recipe (to put together a whole party menu), and, of
course, POUR - appropriate drinks to accompany that plate.

The recipes are varied: from watermelon panzanella
capers, basil to elderflower spritz. There are some exotic recipes in here but for the most part there are a lot of
staples from the local supermarket.

This is a well written book but what keeps it from being 5 stars is the
sheer lack of images to show how the recipes should be presented. When I see the presentations in the few photographs
that are in the book, I am honestly daunted because I never would have suspected to show it that way. Since presentation
is so important in a dinner party, the lack of images is disappointing and really takes away from the efficacy of the
book.

- Talvi, Amazon.com
                                                             

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