The invitation to dinner at home extends the warm hand of friendship, an offer to share our haven and our private table. Here, people whose company we enjoy can relax in convivial surroundings, taking in the pleasures of home-cooked food and good conversation. COOKING TO IMPRESS WITHOUT STRESS brings the dinner occasion into practical focus. Both inspiration and workbook, it unravels the event into a series of easy-to-manage components, designed so that both cook and guests can relax, enjoy some delicious food, and have a good time. Use fresh ingredients and streamlined techniques to create delightful, appetizing dinners for friends and family. Impress your guests with dishes that are as easy to prepare as they are delicious--savory Salad of Roasted Pumpkin, Beets, and Almonds; Pasta with Mint and Parsley Pesto; and Strawberry Souffle.
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Book Description
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About the Author
Writer and cook ANNABEL LANGBEIN is the author of eight cook-books including the beautiful SAVOUR THE PACIFIC and SAVOUR ITALY (page 54). Annabel has gained worldwide recognition with her down-to-earth approach to cooking in relation to the way we live today.
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5 of 5 people found the following review helpful
By Tom Alaerts
Format:Paperback
I have 2 cookbooks by Annabel Langbein (the other one is "Savour of the Pacific: a discovery of taste") and both belong to my favourites. This is a very good book for the amateur cook who would like to make unforgettable but doable meals. Langbein's no-nonsense approach really helps here: the recipes are creative and delicious yet easy to make. There is also a section with proposed menus that describe very well what you can make when ahead. The recipes are very varied in style, there should always be some that correspond to your mood. Of note are Annabel's excellent salad dressings.
1 of 1 people found the following review helpful
Format:Paperback
I bought this book and is really awesome, all her recipes are easy to follow and super delicious, I highly recommend it
1 of 2 people found the following review helpful
By R. Ward
Format:Paperback
I like a lot of things about this book -- many of the recipes are great -- but I find myself inserting sticky notes about traps for the unwary. Occasionally the sauces are too wet (e.g. in the chicken pie on p92), or the portions are ungenerous. Perhaps some of this is due to typos -- the recipe for foccacia with tomato, caper and olive topping includes no tomatoes, for example (but it's still good). Try the spicy chicken cakes. They're dead easy and very tasty.
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