BOOKS — SUSAN SPUNGEN

OPEN KITCHEN

Simple, stylish recipes for fearless entertaining

An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This classic yet innovative cookbook is filled with practical tips and Susan's "get-ahead" cooking philosophy that ensures streamlined, stress-free preparation, so you can spend more time opening your kitchen to new menus, flavors, and guests--effortlessly. Perfect for occasions that call for simple but elevated comfort food, whether it's a relaxed gathering or a weeknight dinner.

From simple starters such as Burrata with Pickled Cherries and centerpieces such as Rosy Harissa Chicken, to desserts such as Roasted Strawberry-Basil Sherbet, the dishes are seasonal classics with a twist, vegetable-forward and always appealing. This is a cookbook you'll reach for again and again.

What's a Hostess to Do?

How to host a party effortlessly and with elegance

In What's a Hostess to Do?, Susan shows the hostess how to make it look easy--whether the occasion is an informal brunch, a sit-down dinner, a buffet for a crowd, or an impromptu birthday celebration. Including 313 easy-to-digest tips that are time-saving ("Ten Great Assembled Dessets"), money-saving ("In Praise of Cheap Wine"), energy-saving ("Ten Jobs to Delegate"), and face-saving ("How to Handle Uninvited Guests"),

This book also includes 121 recipes to make entertaining easier than ever berfore. 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

Easy, unfettered ideas for cooking simple food rich with freshness and flavors to share with family and friends

Recipes is a tour of cooking accessibly organized by technique: Prepare, Chop, Saute, Grill, Roast, Bake, Simmer and Braise, and Indulge. This book shows home cooks everything from how to make a vinaigrette to roasting garlic and peppers (“Prepare”) to how to pan-sear fish and make a layered omelet (“Suate”). "Grill" shows proper techniques for cooking scallops, asparagus, and steak over an open fire, while “Roast" offers the perfect roast chicken and a roasted squash salad.

You are sure to be drooling by the time you get to the dessert section, “Indulge”. Susan believes that one of the most pleasurable parts of a meal should be the making of it, and this book encourages home cooks to become confident cooks.