Peter Callahan’s Party Food
While venerated caterer Peter Callahan is credited with inventing the mini bites that are ubiquitous at high-end gatherings, his events and expertise go far beyond that. In his second cookbook, Peter Callahan’s Party Food (Clarkson Potter | August 22, 2017 | $35.00 | Hardcover), Peter compiles his thirty-plus years of entertaining experience into one practical guide, pulling back the curtain on his culinary design world.
In addition to brand-new signature hors d’oeuvres and dishes, Peter shares fun stories from actual events, offering simplifications and shortcuts that enable home cooks to put on the coolest of parties. From “walking paella pans” and “doughnut walls” to “pick-your-own crudité fields” and “Croque-N-bouche fruit towers,” Peter Callahan’s Party Food offers unique ideas for visually stunning tablescapes, buffets, seated dinners, and bars.
Sample chapters and recipes featured in the book include:
- PASSED: Wasabi Macarons with Smoked Salmon; Grilled Nectarines with Duck Prosciutto, Parmesan, and Basil; Breakfast Egg Rolls; Mini Fruit Tart Pops
- PLATED: Open-Faced Lobster Ravioli, Carrot Wellington, Tagine Spiced Chicken Breast, Individual Apple Tarte Tatins
- FAMILY STYLE: Cinnamon Raisin Waffles, Mussels Steamed in Garlic and Wine, Mexican Corn on the Cob, Green Papaya Salad
- BARS, CARTS, AND SPECIALTY DRINKS: Apple Bourbon Fizz, Jalapeño Margaritas, Pomegranate and Blackberry Martini, Lemon-Basil Slushies
Practical, imaginative, and featuring 100 original party tricks and recipes, Peter Callahan’s Party Food will help party hosts set the scene for a beautiful, conversation-filled gathering every time.