Over 1377 colour photographs
Over 400 recipes

• Everything you need to know about successful party planning, with advice on making guest lists, seating plans, table settings, decorations and themed parties, as well as essential entertaining tips



• Useful information on planning the menu, preparing the food and cooking ahead, plus advice on selecting perfect drinks for the occasion



• Choose from a huge collection of appetizing favourites including simple nibbles, finger food, dips and dippers, and recipes for informal brunches, lunches and suppers



• Make stunning buffet centrepieces or dishes for formal entertaining such as dinner parties and festive occasions



• Dine outdoors with popular dishes for al fresco lunches, barbecues and picnics that include stylish salads, breads, grills and delicious desserts and puddings



• Over 400 easy-to-follow, step-by-step recipes shown in more than 1300 colour photographs to help you create the perfect party

Hosting the perfect party can be daunting and stressful. This fabulous and inspiring book has all the information and recipes you will need to entertain with ease.

Being prepared is the key to success and the book opens with a useful reference section. Advice is given on all the essentials, from deciding what type of party to host and making guest lists to estimating the food and drink requirements and creating the table stylings.

The wonderful recipe selection includes elegant canapes such as smoked trout mousse in cucumber cups. Nibbles, dips and finger food are party treats that everyone enjoys and there are many exciting recipes to choose from, such as classic guacamole and potato skins with Cajun dip. Chapters on brunches, lunches and fork suppers include tasty dishes such as potato and red pepper frittata, and leek, saffron and mussel tartlets. The selection of special occasion dishes includes cider-glazed ham and rich game pie.

There are also many no-fuss main meal recipes, such as Malaysian seafood stew and three-cheese lasagne. Formal occasions can be catered for with delicious dishes such as cappucino of Puy lentils, lobster and tarragon or goat's cheese souffle. Of course, no party would be perfect without an irresistable dessert: choose from frozen Grand Marnier souffles and iced lime cheesecake

From the moment you send the first invitation to washing up the last glass, this practical and inspiring book will make your party one to remember.

About the Authors

Bridget Jones - Editor

Bridget Jones graduated in home economics from Surrey University, then worked as a food stylist for a major publishing house before training as an editor. Bridget launched into a freelance career to marry the satisfaction of editing and creating books with an enthusiasm for writing and a passion for food and cooking. She has written over 50 books on a wide range of food subjects, and acted as a consultant on a number of major titles. Bridget contributes to many magazines and has appeared extensively on local radio.