Perfect Recipes for Having People Over

This is the book I turn to for help in what to fix for what occasion. At the end of every recipe is a chart answering When to Fix It, How Far Ahead Can I Make This? Shortcuts? What to Serve With It? Sides? Desserts, etc? Oh, m' gosh. I use this book more than any other I have collected. If you're a serious cook, buy this book. You won't regret it. Every recipe has been excellent with Anderson's well-worded directions and suggestions.

When entertaining, it's important to have a cache of tried-and-tested dishes which are simple yet foolproof: Pam Anderson shares nearly 200 convenient dishes in Perfect Recipes For Having People Over, filled with dishes which lend to both make-ahead preparation and crowd-pleasers. From Easy Savory Strata to Perfect Roast Chicken with Several Sauces and Quesadillas for a Crowd, this is a highly recommended pick for any regular hostess.

I love this book. I found it while browsing Borders and picked it up out of curiosity. The design is beautiful, with lovely graphics and photos. The recipes are divided in categories - grilled items, appetizers, main courses, veggie dishes, desserts, etc. And Anderson offers variations with each, so chicken soup, for example, can be tweaked to have southwestern flair, or you can make white or red chili, as another example. There's a recipe for baked risotto (great if you've ever made it the regular way, where you have to stand and stir forever). The book features traditional stuff, traditional stuff with a twist and some new(er) ideas, too. There are some drink recipes as well (pitcher of mojitos, other fun stuff), and Anderson suggests menu groupings and what would complement various menu items, too (white wine with this, etc). Fun for anybody who likes to entertain or just who likes to cook.

Great cookbook for those who entertain alot or just once in awhile. Gives suggestions on what to serve with with each item. I have made several recipes and have received raved reviews. Great pictures of most of the food items. I very good cookbook that I was glad I added to my collection.

Anderson's brief introduction emphasizes organization and planning, and the book's design is elegant - lots of full-page color pictures of finished dishes - and practical, with a tip guide at the bottom of each recipe. She starts with the main course, grouped by occasion, from kitchen gatherings to barbecues, sit-down dinners and breakfast. "All the Rest" follows, from appetizers through dessert, including drinks and breads. Anderson often offers a master recipe, which can be transformed with simple additions - quesadillas, for instance, or shish kebabs, which both come with a page of variations in spices and main ingredients. This is particularly true for the soups, like the Creamy Vegetable, which comes with 10 separate recipes and ideas for "hundreds" of variations. Each recipe concludes with suggestions for when to serve and what to serve it with, variations, shortcuts, advance preparations and, my personal favorite, ideas for the leftovers. For the dining room there's an Easy Baked Risotto which does away with much of the stirring and Beef Tenderloin with cracked pepper and a red wine pan sauce; more casual meals feature Oven-Barbecued Pork for sandwiches or carnitas and Lasagna made with both white and red sauce and no-boil noodles. Breakfast might be a savory baked strata, assembled the night before. Side dishes are bright and imaginative, like Smoked Salmon and Watercress Salad with Red Onion-Caper Vinaigrette or Orange-Glazed Asparagus; desserts are simple and many are homey, like the Tender Yellow Cake and Five Variations. Drinks come by the pitcher. There's nothing difficult here and there's plenty of range to suit every taste and every occasion. Anderson's fans ("The Perfect Recipe," "How to Cook Without a Book") will snap it up and anyone who entertains should find it a useful pleasure. - Portsmouth Herald