A picnic is a great escape from our day-to-day and a chance to turn a meal into something more festive and memorable. The Picnic shares everything you need to plan an effortless outdoor get-together: no-fail recipes, helpful checklists, and expert advice. Read more...
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A picnic is a great escape from our day-to-day and a chance to turn a meal into something more festive and memorable. The Picnic shares everything you need to plan an effortless outdoor get-together: no-fail recipes, helpful checklists, and expert advice. With variations on everyone's favorite deviled eggs, 99 uses for a Mason jar (think cocktail shaker, firefly catcher, or cookie jar), rules for scoring lawn games, and refreshing drinks to mix up in crowd-friendly batches, let The Picnic take the stress out of your next party and leave only the fun.
- ISBN-13: 9781579656089
- ISBN-10: 1579656080
- Publisher: Artisan Publishers
- Publish Date: April 2015
- Page Count: 192
- Dimensions: 9.3 x 6.4 x 0.8 inches
- Shipping Weight: 1.4 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-06-15
- Reviewer: Staff
Separately, Hanel, Slonecker, and Stevenson have impressive portfolios of cookbook, blog, and magazine writing under their belts. Here, as proud members of the Portland Picnic Society, they have created a summery guide to outdoor eating that’s full of tips, recipes and quaint illustrations. The authors have never met a list they didn’t like, and they scatter many throughout the book. Several are more whimsical than practical, such as “99 Ways to Use a Mason Jar” (#99: small hat), but most are food driven and fairly irresistible. Their choices for “Ten Best Baguettes” include a simple strawberry and Camembert sandwich, as well as a more complicated country pork pâté, while “The Deviled Dozen” offers 12 variations on the classic egg snack, utilizing pesto, curry powder, dill, and olive tapenade. About 100 recipes are spread across five conversational chapters: Bites, Salads, Plates, Sweets, and Sips. There are some creative versions on favorite dishes, such as the smoky tea-brined fried chicken: prior to being battered, the chicken rests in a sweet brine of honey, orange, and lapsang souchong tea. And for the utensil-deprived, or those wishing to keep Yogi Bear at bay, there are six different “salads on a stick.” The Cobb involves skewering a cube of ham, half a hard-boiled quail egg, a cherry tomato, a bit of bacon, and a crumble of blue cheese. (June)