What’s a Hostess to Do
In What’s a Hostess to Do?, entertaining expert Susan Spungen explains everything you need to know to host a party effortlessly and with elegance. Susan shows the hostess how to make it look easy-whether the occasion is an impromptu brunch, a sit-down dinner, or a buffet for a crowd. It’s all arranged in 313 easy-to-digest entries that take readers through every aspect of entertaining–including clean up. The tips are time-saving (“Ten Jobs You Can Delegate”), money-saving (“In Praise of Cheap Wine”), and face-saving (“How to Word a Last-Minute Invite”), and Spungen shares 121 recipes to make entertaining easier than ever before. With helpful illustrations and full-color photographs, What’s a Hostess to Do? is a stylish and instructive guide filled with expert advice from a party-throwing pro.
Recipes: A Collection for the Modern Cook
Recipes. Cooking all comes down to the recipes — those ingredient-by-ingredient, technique-by-technique, step-by-step instructions.
In Recipes, Susan Spungen, founding food editor and editorial director for food at Martha Stewart Living Omnimedia for twelve years, presents her own easy, unfettered ideas for cooking simple food rich with freshness and flavors to share with family and friends.
Recipes is organized by technique, explaining why sautéing is great for two or four but when feeding a crowd braising is the better choice. “Prepare” focuses on the basics, from making a vinaigrette to roasting garlic and peppers. “Chop” includes not just salads, but gazpacho and a Provençal sandwich that requires knife skills. “Sauté” explains how to pan-sear fish and make a layered omelet. “Grill” shows proper techniques for cooking scallops, asparagus, and steak over an open fire. “Roast” offers the perfect roast chicken and a roasted squash salad. “Bake” features a variety of pizzas as well as mushrooms baked in parchment paper. “Simmer and Braise” coaxes the most flavors from soups and lamb shanks. Finally, there’s “Indulge,” a selection of desserts from simple brownies and peach melba to a fruit crisp and a rich chocolate cake.
Susan believes that one of the most pleasurable parts of a meal should be the making of it. Recipes encourages home cooks to become confident cooks.