Come One, Come All: Easy Entertaining with Seasonal Menus
A collection of more than 150 recipes for easy entertaining using seasonal, midwestern ingredients for celebrations throughout the year.
Award winner and national food authority Lee Svitak Dean provides 32 seasonal menus and over 150 recipes for just about any party or occasion in this, her first book. Guided by the ingredients and distinct seasons of the Midwest, these menus provide a game plan for all cooks: What can be done ahead? How do you get it all done at the same time? All of the menus include time-saving tips, shortcuts, and substitutions so that even the busiest among us can throw a wonderful party.
The styles of the menus range from elegant to casual chic. One winter menu, Flavors of Spain Dinner Party, includes Mixed Greens with Blood Oranges, Mediterranean Seafood Stew, Flatbread with Fresh Thyme and Black Peppercorns, and Pear Tart with Walnuts and Cheese. A simpler summer menu, Fourth of July Celebration, includes Orange Mint Iced Tea, Asian Noodles with Pea Pods and Peanut Dressing, Chicken Drumsticks with Ginger and Garlic, Grilled Vegetables with Onion Chutney, and Almond Shortbread.
Whatever the season, Come One, Come All takes the guesswork and anxiety out of planning any type of party, leaving even the cook free to enjoy good food and good friends.
- By: Lee Svitak Dean
- Format: cloth, 320 pages, 8x9, 32 seasonal menus, 150 recipes, cook's tips, index
- Publisher: MNHS Press
- Product ##: 9780873516198
Praise for Come One, Come All
"Come One, Come All is comfort between two covers for all who love the idea of bringing friends and family together around the table, but rarely have the time and energy to pull it off. Lee Svitak Dean clears the way with her usual smart shortcuts and dynamite recipes. The Cabbage Salad with Spicy Lime Vinaigrette alone is worth the price of the book. This is a keeper."
Lynne Rossetto Kasper, Host, The Splendid Table®, public radio's food show from American Public Media.
“Lee Svitak Dean’s Come One, Come All is the most useful guide to fuss-free entertaining we’ve read!” Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook
“Lee knows how to throw a dinner party that keeps the cook sane: with imaginative menus, step-by-step instructions, and a practical game plan to make it work. I’m waiting for an invite.”
Marcus Samuelsson, award-winning chef and author of The Soul of a New Cuisine, A Discovery of the Foods and Flavors of Africa, and Aquavit and the New Scandinavian Cuisine
Lee Svitak Dean is the longtime food editor at the Star Tribune. Named one of the “unsung saviors of America’s local food scenes” by Saveur magazine, Dean throws parties with utter abandon and great regularity. She lives in Minneapolis.