Its Just a Dinner Party or Best of Modern British Cookery

It's Just a Dinner Party: Modern Approach to Entertaining

Author: Ron Julie Malloy

Despite the abundance of lifestyle books on the market, none meet the entertaining needs of busy young adults. Many have both financial and personal independence, and along with this comes the expectation to maintain, decorate, and entertain, all of the things their parents did, with far less time. ItâЂ™s Just a Dinner Party simplifies and demystifies the art of throwing a dinner party and debunks the impossible standards and craft-focused aesthetic set by Martha Stewart and other style mavens. These twenty-something professionals reveal straightforward and simple techniques for party planning, relaxed etiquette, bar and menu basics, and even a few reliable recipes for any occasion. Additionally, this book is uniquely couple-focused, rather than homemaker-focused; its essence is a "guest-centric" approach that stresses simplicity, grace, and a refreshingly genuine hospitality. Includes recipes for dining and cocktails, easy and elegant table settings, invitations, and entertainment.

New interesting book: Smoothies Blends and Shakes or Cooking from the Heart

Best of Modern British Cookery

Author: Sarah Freeman

British food is going through something of a renaissance. At last we are taking a pride and an interest in our own cooking and our locally sourced ingredients. Much of the credit for this must go to Henrietta Green and her now famous Food Lovers' Fairs as a result a legion of chefs are now championing British dishes with a modern twist.

Chefs such as Fergus Henderson, Heston Blumenthal, Paul Heathcote, Martin Lam, Nigel Howarth and Rick Stein all make use of well sourced seasonal local produce and as a result of the quality of these ingredients have created dishes show case them to full advantage, plundering our culinary heritage as inspiration. Sarah Freeman - a cook who is proud rather than ashamed to be British - has skillfully collected together in her book, recipes culled from the new wave of Modern British chefs as well as creating a range of her own recipes in the same spirit.

This is a really exciting collection of recipes which captures the present mood perfectly. The basis of the philosophy behind this style of cooking starts with the French word terroir. It means 'soil' but in the context of food means more than just that, it means regionality and culture. So food from a particular area is an expression of the land because it is produced from local ingredients which are suited to the soil and climate of that region and are then transformed into an amazing array of culturally distinctive dishes.

There can be no mistaking therefore the home of Baked Trout with Horseradish and Cream, Beetroot and Tomato Soup with Gin, Leek and Derby Sage Tart, Peter Gott's Roast Gloucester Old Spot with Rhubarb and Apple Cheese, Scrag-end of Neck of Herdwick MuttonStewed with Shiraz or Rhubarb and Walnut Crumble with Ginger.

This work is a bible of contemporary British cooking which was first published ten years ago, way ahead of its time then, but it has been revised and updated and is now destined for recognition as a classic.