Overview

"Everything in this cookbook can be done ahead, in the freezer or fridge for days, weeks, even months. If you love to entertain but are too busy with work, family, and other activities, here are 15 intriguing dinner party menus--each one with incredible canapes, a savory first course, an eye-popping entree, and an unforgettable dessert. TABLE TALES begins each chapter with a rousing story, proof that great conversation is as important as fabulous food! TABLE TALES takes you step-by-step, with tips on cookware, keeping recipes as ""green"" as possible, but more importantly how to do it well beforehand, leaving the barest ""finishing touches"" just prior to serving or earlier that day. Presented are 15 dinner parties, appetizers on to the finale. In addition to the do-ahead recipes this book is sprinkled with suggestions about hosting the perfect dinner party: from graciously handling early or late arrivals...unwanted gifts for the hosts...a wine glass spilled on the table...flower and candle decorations that don't block eye contact. Ray Repp and Richard Alther, musician and novelist, entertain at frequent dinner parties in their homes in Vermont and Palm Springs, California. TABLE TALES begins each chapter with an amusing conversation--usually funny, a few sobering--that occur at their always vibrant gatherings. Their ideal is six to eight guests so that everyone has the chance to chat one-on-one, if desired, by dinner's end. Usually there are fresh characters for folks to meet and to become possible friends. Ray is the master chef from a lifetime of serious cooking. Rich does the desserts, flowers and place assignments (generally to separate spouses or to ensure an engaging mix). When they throw a dinner party, they themselves have a blast because from the second people arrive everything has been done in advance! Does it take time? Are the recipes sometimes complicated? Yes, indeed to both. This is a cookbook for foodies who can spend an hour here and there, relax and not rush, and freeze enough for two, three or four future occasions. Or, prepare 20 or 30 individual Beef Wellingtons and keep them frozen for the elegant dinner party planned in one month or so. The menus are typically more interesting than the fare at even the best restaurants. Isn't this why everyone loves when friends pamper guests with a dinner party? Unusual food, festive dress, lively talk, and no work! Incredible Canapes: choux puffs with avacado and goat cheese filling; mini-clafoutis with shrimp; mushroom duxelles in pastry shells... Savory First Courses: slices of rare tuna steak with Catalon caper sauce; sweet potato and ginger soup; spinach lasagna roll-ups... Eye-Popping Entrees: turkey breast roulades stuffed with cranberries and walnuts; individual seafood Wellingtons; tagine of spicy kefta... Unforgettable Desserts: fresh ginger layer cake with lime zest and Macadamia nut cream cheese frosting; six-layered buttermilk chocolate cake with raspberry puree and dark chocolate ganache; apple cheddar crumble pie... TABLE TALES is the perfect cookbook to help busy people plan fantastic dinner parties and, especially, to relish their own entertaining!"

Full Product Details

9781587904530

Table of Contents

Reviews

From appetizers (copious) to the main course (exciting) to dessert (sumptuous) the food at the parties of Ray Repp and Rich Alther is legendary. What's even more remarkable than the food is that the hosts spend the night having fun with their guests. The secret? Everything, whether Mini Crab Cakes with Basil Mayo, Seafood (or Beef) Wellington, or Oriental Spice Cheesecake can be prepared days or some-times weeks ahead. Finally, with Table Tales, I'll be able to make these dishes whenever I want - and enjoy my dinner parties too! --RUX MARTIN, DIRECTOR, RUX MARTIN BOOKS, HOUGHTON MIFFLIN HARCOURT I met Ray and Richard many years ago in Vermont at a summer picnic and I'll never forget the layered coconut cake they served. They are fabulous hosts. I will be channeling their witty stories, personal anecdotes and hospitality notes in Table Tales. And of course, I look forward to making the coconut cake; I'm so glad the recipe made the book! --MARIANA VELASQUEZ, TASTE MAKER, FOOD STYLIST, FOUNDER OF BLUELIMON APRONS, AND AUTHOR OF FRUTAS Table Tales is more than a cookbook - it's an entertaining guide with plan-ahead mouthwatering recipes and host tips to make entertaining stylish, easy and fun - a must book for anyone who loves to entertain and loves great food. --TERRANCE BRENNAN, CEO BRENNAN GROUP HOSPITALITY, AND CHEF OWNER OF THE FORMER PICHOLINE RESTAURANT, NYC

Author Information

"RAY REPP In addition to gathering friends and guests around his dinner table, Ray has been entertaining people around the world with his music for almost 50 years. His ""Mass For Young Americans"" was the first guitar music for church and he has become known as ""The Father of Contemporary Christian Music"". His music has been translated into more than 28 languages and he has performed throughout the United States, Canada, Europe and Asia. He has recorded eleven albums of music which have sold millions of copies. Ray's music emphasized community building as well as peace and justice concerns. RICHARD ALTHER After Cornell Richard began his career at Young & Rubicam, New York, moving on to his own marketing agency in Burlington, Vermont. He co-founded Country Home Products, builders and sellers of DR Power Equipment, in Vergennes, Vermont. In addition to being a long-time exhibiting painter, Masters Swimmer and Huffington Post blogger, he has published four novels: The Decade of Blind Dates, Siegfried Follies, The Scar Letters, and Roxie & Fred."

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