From Publishers Weekly
From "Warm Finger Foods" to "Something Sweet," Ritchie, the host of Food Networks Ultimate Kitchens, makes harmonizing a diversity of small dishes seem like small potatoes. With sumptuous photos by Chronicle regular Victoria Pearson, Ritchie offers nearly 50 recipes and multiple ways of combining them into luscious platters, as well as advice for keeping it all together: e.g., "you are the most important guest, so treat yourself like one and dont demand more than you can give." Texas Caviar includes black-eyed peas and apple cider vinegar; Mystery Tidbits and Hasty Hots contain olives, mayo and 12 slices of white bread. Some hosts will happily attempt the Goat Cheese with Cumin and Mint, others the Filet Mignon with Horseradish Cream, and still others will do both, along with Crostini with Roasted Eggplant, Red Pepper and Mozzarella, and end with Chocolate-Hazelnut Truffles. With a little planning ahead, Ritchies enticing descriptions, enthusiasm and clear directions will have readers out of the kitchen and in a terrific conversation at their own humming party.
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About the Author
Tori Ritchie is a San Francisco based food writer, cooking teacher, and host of Food Network's Ultimate Kitchens . She is the former food and wine editor for San Francisco magazine and the author of several cookbooks. Her articles have appeared in Bon Appetit and the San Francisco Chronicle among other publications.
Victoria Pearson is a Los Angeles based photographer. Her photographs have appeared in several books including Sangria (0-8118-4290-8), Party Appetizers (0-8118-4292-4), and The Cheese Course (0-8118-2541-8).