Bon Appétit Outdoor Entertaining
Bon Appétit Outdoor Entertaining by Bon Appetit is a comprehensive cookbook published by Condé Nast Books in 1999, featuring 192 pages in English. This first edition presents a detailed guide to outdoor entertaining, organized into three sections that cover a variety of menus and recipes. Readers will find 25 menus and over 175 recipes designed for different occasions, from casual gatherings to more formal events, ensuring a well-rounded approach to outdoor dining.
The book includes a diverse range of offerings, such as party menus for events like a lakeside dinner or a backyard barbecue, alongside a sourcebook filled with recipes for starters, main courses, side dishes, and desserts. It also provides practical tips on picnic preparation, menu planning, and cooking for larger groups. With recipes like Orange-scented Crab Cakes and Mediterranean Grilled Leg of Lamb, this cookbook aims to enhance the outdoor dining experience, making it suitable for various occasions, including picnics and family get-togethers.
Official synopsis Publisher
This cookbook, with its 25 menus and more than 175 recipes, is divided into three sections to cover everything you need to know about entertaining out of doors. The first section, Parties, provides 15 menus for anything from Lunch on the Terrace to a Lakeside Dinner, a Pool Party or a Family Get-Together for all the relatives. A casual Supper with Friends includes Orange-scented Crab Cakes with Fresh Tomato Relish, Fusilli with Shrimp and Paneed Chicken, Carrot, Radicchio and Fennel Salad, Crusty Rolls, Frozen Lemon Parfaits with Chocolate and Fresh Berries, and Spice Cookie Thins. A backyard Barbecue for sixteen features Herb-Parmesan Bread, Garlic Grilled Shrimp, Tenderloin Steaks in Balsamic Marinade, Grilled Mushrooms and Red Peppers, Farfalle with Pesto and Tomatoes, and Blackberry and Nectarine Cobbler.
The second section is a Sourcebook full of recipes for Starters, Main Courses, Side Dishes and Desserts that you can mix and match with any of the menus in the book, along with tips on picnic baskets and how to pack them, using prepared foods to cut down on preparation time, and how to put together the perfect menu for a successful meal. Artichoke Crostini with Brie, Mediterranean Grilled Leg of Lamb, Asparagus with Parmesan Butter, or Grilled Pound Cake with Chocolate-Honey Sauce make an excellent addition to any outdoor party or picnic.
The third section, Picnics, includes 10 menus for moveable feasts from a Tailgate Picnic to a Box Supper at a Concert. Chive-Goat Cheese Spread, Chicken Brochettes with Crab Apple Jelly Marinade, Skewered Vegetables with Basil Butter, Wild Rice, Apricot and Almond Salad, and Chocolate-Cherry Truffle Tart all make an elegant menu for anAfternoon at the Lake. Steak Sandwich with Avocado Salsa, Cucumber, Orange and Radish Salad, Jicama-Hominy-Potato Salad, and Chocolate Chunk Cookies with Walnuts can be easily packed for a Bike Trip Picnic with friends.
Throughout the book are sidebars with helpful hints on cooking for a crowd, setting a table outdoors, and how to build an outdoor fire.
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