Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining from the Diva of Do-Ahead

This cook is the star of my 300+ cookbook collection. The James Beard Foundation recognized it by nominating it for an award in 2006, which is a measure of its quality. I got it almost a year ago, find it fascinating just to read, and cook from it often. I have entertained from it for two brunches (the Bloody Marys and the Peach Amaretto French toast are amazing. Oooo, and the coffee cake muffins!) - 14 people, and it was ready when they walked in the door. I have done spectacular tarts from it for a SuperBowl party. I have made Harry Belafonte bars for a neighborhood coffee klatch. I made scones and pineapple/coconut muffins for a meeting. I have done an entire dinner from it, and taken it to a friend whose husband had a stroke. In EVERY case, someone (and sometimes multiple people) asked me for one or more of the recipes, which I take as a fine measure of the quality of the recipes. AND - you get to enjoy your parties, because it is all done ahead, and you can be confident that everything will be delicious. I have also found this book to be an excellent resource for taking food to those who have a new baby, a family crisis or an illness. It gives you the ability to finish a great dish up to the point that it goes into the oven, then take to someone with directions that say "put in a 350 degree oven for 20 minutes then enjoy!"

I think this is a great book. I love the do-ahead aspect to every recipe, and the ingredient lists are not super long and contain ingredients that are easy to find. I made the chopped salad and the bread pudding for my last party and they received rave reviews. It was also the easiest dinner party I'd hosted because the reipes can be done before guests arrive. The only thing I wish is that all the chicken recipes were not for boneless chicken breasts, but most people like them and they are probably good for a picky crowd. This is my favorite party book.

Spending my time in the kitchen while entertaining is not my idea of a good time. So when I saw this cookbook, I was anxious to purchase it and try the recipes! I have made several recipes in this book and they have all been excellent. The recipes are easy to follow, delicious and creative, with ingredients that I usually have in my pantry or are easily found at the store. The recipes feature a lot of fresh veggies, herbs and quality ingredients making the recipes fresh and healthy. There are not a lot of high fat, high salt ingredients called for. I love the fact that all of the recipes have steps that can be done in advance that will allow me to have most everything prepped and ready to go before company comes. I find myself referring to it over and over. Great find!

Entertainment needn't translate to the host being trapped in the kitchen: PERFECT PARTY FOOD is designed to bring the host with the guests and provides menu, decorating and cooking suggestions to this purpose. From producing quick vegetarian side dishes to whipping up a Chicken with Eggplant and Gorgonzola, Italian Style Pot Roast, and Honey-Ginger Pork Satay to Roasted Spicy Asian Sweet Potatoes, PERFECT PARTY FOOD comes packed with 'signature dishes' the entire family will also enjoy.

It's not necessary to read Phillips' party-planner introduction, but you may find it steadying, even reassuring with its calm, well-organized timeline, lists and tips. The book's easy-on-the-eyes graphic design allows for quick browsing and the color-coded highlights and eye-catching symbols continue on through the recipes. An appendix includes mail-order sources and "stress-free" menus for all occasions. Recipes provide 10 to 12 servings, and all have at least some elements (even if it's only salad dressing or sauce) to prepare in advance. Phillips provides a table for multiplying recipes for larger parties, a list of essential tools and pantry items and an entertaining primer for rescuing disasters, from lumpy sauce to too many guests. She even gives her email for last minute disaster aversion. Brief intros to each dish suggest variations and describe the dish's character. Step-by-step instructions pause at "do-ahead" points, and give instructions for how, and how long, to store, be it a few hours, days, or even months. From drinks (Mulled Wine, Margaritas) through appetizers (Marinated Shrimp, Pigs in a Blanket) salads (Marinated Orange, Chicken Waldorf), sides (Roasted Brussels Sprouts with Pancetta, Wild Mushroom Rice), poultry (Tarragon Sesame, Oven Fried, French Farmhouse), seafood (Pesto-Crusted Fillets, New England Clam Pie, Seafood Gumbo), meat (Braised Beef in Cabernet Sauvignon, Swedish Meatballs, Pulled Pork Barbecue), to dessert (Strawberry Shortcake Layer Cake, Chocolate Truffles), Phillips emphasizes accessibility, be it sit-down elegant or grazing casual. A versatile sauce chapter, from Cilantro Pesto to Quick Berry, offers a choice of serving suggestions and Phillips ("The Perfect Mix") also includes chapters for breakfast and lunch. Thoroughly unintimidating and full of useful advice beyond food preparation, this is a practical, comforting guide to making entertaining a pleasure. - Portsmouth Herald