Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Special Guest Forums > Special Guest Archives > Open Forum With Denise Landis

Open Forum With Denise Landis ChefTalk and GlobalChefs are pleased to welcome to the forums Denise Landis, recipe tester for The New York Times and author of Dinner For Eight. This forum is now closed


 
 
Thread Tools
  #1  
Old 02-15-2006, 08:19 AM
phoebe's Avatar
Registered User
Culinary Experience: Cook At Home
 
Join Date: Jul 2002
Location: Bellingham, WA
Posts: 856
Default Dinner party timing

The biggest problem for me with dinner parties is timing . I prefer to have everything either done or cooking when guests come, so I can relax and enjoy a drink and appetizers with them. Because we have a breakfast area connected directly to the kitchen, my husband sees no problem with doing the majority of cooking with company there. We can talk to them as we work (bump into each other, drop things, trip over the cats, etc.).
Does your book have a timing orientation? Do most of the dinners allow for time with guests or do they require attention right up to service?
__________________
Emily


  #2  
Old 02-15-2006, 01:42 PM
Denise Landis's Avatar
ChefTalk Guest
Culinary Experience: Food Writer
 
Join Date: Feb 2006
Location: Exeter, New Hampshire
Posts: 35
Default Timing dinner parties

My book is all about planning dinner so that you can be a member of the party. To learn more about the book, go to my website at www.TheCooksCook.com. In Dinner for Eight each recipe has tips for advance preparation, and the menus are designed so that a single cook can prepare a dinner party for eight and still be able to socialize with his or her guests.

There are some terrific recipes that benefit from advance preparation. Some ragouts and cakes taste better after a day or two, and some soups and stews need to be chilled overnight so that they can be skimmed of fat the next day. Did you know that risotto can be partially made ahead of time? And there is a way to prepare a salmon mousse hors d'oeuvre so that it takes only a few minutes to pipe it out right before your guests arrive. I like all of the cooking to be done by the time my guests are walking in the door, so that all I need to do is serve the food and enjoy the party.
 

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Opinion Dinner party menu Nice95gle Food & Cooking Questions and Discussion 4 01-30-2006 12:58 PM
Small dinner party minimums shroomgirl Professional Catering Forum 5 12-30-2005 10:42 AM
Hungarian wines are very good ! Try Tokaj Essence for your next dinner party right... cheflaszlo Food & Cooking Questions and Discussion 1 08-31-2005 11:40 AM
Dinner Party Anybody? Camembert Welcome Forum 1 04-30-2004 04:42 PM
People interested in starting a dinner party group meg Food & Cooking Questions and Discussion 3 10-31-1999 05:29 PM


All times are GMT -7. The time now is 12:04 AM.


Powered by vBulletin® Version 3.7.2
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2006 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119