"Come One Come All is comfort between two covers for all who love the idea of bringing friends and family together around the table, but rarely have the time and energy to pull it off..."
â€” Lynne Rossetto Kasper
host of The Splendid Table from American Public Radio
"...the most useful guide to fuss-free entertaining we've read..."
â€” Matt and Ted Lee,
authors of The Lee Bros. Southern Cookbook
It’s time to gather around the dinner table with family and friends.
So stop, catch your breath and make a plan to invite someone over. It doesn’t have to be a crowd. If you’re busy or new at cooking, start with one or two guests. Find menu suggestions and a step-by-step plan in my new book Come One, Come All- Easy Entertaining with Seasonal Menus. (Minnesota Historical Society Press, 311 pages, $29.95, hardcover.)
How is “Come One, Come All” different from other cookbooks?
First, it’s organized by menus, eight for each season. Then each menu is presented with three types of cooks in mind: Those with leisure who can make the recipes at their convenience. Those who are frantically trying to squeeze too much into the day can find a detailed game plan. Those who are overwhelmed or who are beginner cooks and only want to prepare a single dish or two will find shortcuts for other options.
Many cooks struggle with preparing a menu. It can be hard to get the right combination of foods. You need to balance flavors while making sure you haven’t overbooked the oven or miscalculated what it takes to get everything on the table at the appointed time. I speed up the process with a menu and game plan. I also offer suggestions for wines and other beverages that complete each meal.
Who is the book this aimed at?
All cooks. Busy ones, leisure ones, novice and experienced. There’s something for everyone here. The premise is that we need to gather friends and family at the dinner table.
What are the recipes like?
These are restaurant-quality recipes intended for the home cook. There is nothing too difficult for the novice to tackle, yet there are flavor combinations that the expert will enjoy. No fancy cooking equipment is required. These are do-able recipes with flavors that pop, the kind of recipes that will become new standards for many cooks. The book includes recipes from many chefs that I’ve adapted for the home kitchen.
What if I’m a beginner cook?
Easy-to-understand directions and notes on techniques and ingredients make this book workable for cooks of all skill levels.
Are all the recipes from the Star Tribune Taste section?
About 20 percent of the recipes are new. The others were first printed in Taste, but have been tweaked and updated to reflect current trends. There are more than 150 recipes in the book.
Where is the book available?