What Can I Bring? Cookbook
What Can I Bring? Cookbook by Anne Byrn, published by Workman Publishing in January 2007, is a comprehensive guide designed to assist cooks in navigating the often tricky question of what to bring to various gatherings. This first edition spans 506 pages and offers over 200 recipes tailored for potlucks, picnics, dinner parties, and more, ensuring that every invitation is met with a delicious solution. The book addresses common cooking dilemmas with a variety of crowd-pleasing options that are easy to transport.
Readers will find a diverse array of recipes, including finger foods, salads, main dishes, and desserts, all crafted for sharing. Each recipe features helpful notes on transport, scaling up for larger groups, and final touches upon arrival. The cookbook also includes quick recipes, etiquette tips for kitchen collaboration, and a dedicated space for personal notes, making it a practical resource for anyone looking to contribute to shared meals. With its focus on cooking methods and quick, easy dishes, this book serves as a valuable addition to any kitchen.
Official synopsis Publisher
Potlucks and picnics, dinner parties and church socials, fundraisers, toasts to the teacher, reunions, cookoutsÑit’s the busy age of shared meals, which means with every invitation comes the question: ” What can I bring?” Anne Byrn, an inspired cook, problem solver, and bestselling author of The Cake Mix Doctor cookbook and other books with over 2.6 million copies in print, knows exactly how to answer the question. Cutting through menu blockÑa condition familiar to everyone who cooksÑhere are over 200 delicious suggestions for crowd-pleasing food thatÕs designed to travel.
There are finger foods, canapes, and “trios”ÑTrio of Marinated Goat Cheese, Asian Summer Rolls with a Trio of Sauces, Trio of Pastry-Wrapped Camemberts. 25 surprising salads: White Corn Salad with Fresh Thyme, Asparagus and Grilled Peppers with Asian Soy Dressing. Main dishes for a party, from Southern-Style Pulled Pork to Creamy White Bean and Spinach Lasagne. Desserts (of course, 25 of them), and a full chapter of loaves and other gifts from the kitchen, including Chocolate Sour Cherry Bread and Sun-Cooked Peach Preserves. Each recipe comes with Tote Notes (how best to transport the dish), Big Batch (how to multiply the dish), and When You Arrive (how to put the finishing touches on the dish). Plus there are “Grab & Gos”Ñsuper-quick recipesÑfor each section, etiquette tips for working in someone else’s kitchen, and a “Notes” area for each recipe, to jot down tips and log in when you made the dish and for what occasion, so you don’t repeat yourself.
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