Party Tricks - by Anna Hezel (Hardcover)

About the Book

"For fans of cheese boards, tinned fish, hors d-oeuvres, and snack-focused meals, PARTY TRICKS swaps the rigidity of a formal dinner party in favor of fun, carefree assemblages of small plates packed with big flavor. Here, Tin to Table author Anna Hezel leans into the luxury of fancy snacky food via fifty recipes that draw inspiration from glamorous bar nibbles and retro classics"-- Provided by publisher.

Book Synopsis

Swap the formality of a traditional dinner party in favor of fun, carefree assemblages of small plates packed with big flavor: Here are 50 fancy snacks that come together in no time but make any meal feel special.

"Let us be extremely real: Everyone needs at least two handfuls of party tricks. With Anna Hezel's new book, you will be the indebted recipient of a bookful." --The Week

From the author of Tin to Table, this recipe book is for fans of cheese boards, tinned fish, hors d'oeuvres, and snack-focused meals.

Who needs to serve a meat, a starch, and a vegetable when you can offer an array of simple, sophisticated snacks that come together at a moment's notice and taste exceptional? Here, Anna Hezel leans into the luxury of fancy snacky food via 50 recipes that draw inspiration from glamorous bar nibbles and retro classics, including:

• Maple Butter Shichimi Togarashi Popcorn
• Salt and Vinegar Chips with Crème Fraîche and Trout Roe
• Whipped Feta with Burnt Honey
• Confit Cherry Tomatoes
• Shrimp Butter and Cucumber Sandwiches on Brioche
• Pistachio Magic Shell
• Sungold Vanilla Shrub
• And much more!

Filled with party prep wisdom, from stocking your pantry to building a menu, Party Tricks equips you to be the kind of relaxed host who throws regular get-togethers with food so tasty your friends won't stop talking about it--and to be your own best chef for solo dinners. With the right easy, elegant bites, any meal can be a party.HOW WE COOK AND EAT TODAY: We've never had better access to a comprehensive variety of pantry ingredients, and it's changing the way we host, cook during restorative nights at home, and eat at restaurants. Trends like charcuterie boards, tinned seafood, and "girl dinner" are perfect examples of the move away from complicated, time-intensive recipes toward small plates and platters of assorted bites. This book makes it easy to throw together delicious, satisfying meals made up of the things you love for parties and for party-of-one brunches, lunches, or dinners.

EASY, ELEVATED BITES: Who doesn't love the ease of appetizers? Tapas, snacks, and light bites offer the best low-lift, high-reward approach to entertaining. This book elevates your app game with recipes that require just a few ingredients but feel fancy nonetheless.

KNOWLEDGEABLE AUTHOR: Anna Hezel is a cookbook author and food journalist who has published in The New York Times, Bon Appétit, GQ, Rolling Stone, The Wall Street Journal, New York Magazine, Eater, Food52, and more. Her popular Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados was named a Bon Appétit Best Cookbook of Spring 2023 and a WIRED Best Cookbook of 2023, and praised by Ryan Seacrest as "a fun read, packed with great facts, recipes, and recommendations for tin-thusiasts like myself and those who are fans but just don't know it yet."Perfect for:

• Busy, modern home cooks
• People who like to eat in a varied, exciting way without investing long hours in prep
• Anyone who likes to entertain
• Fans of pantry brands like Graza, Acid League, Fly by Jing, and Fishwife
• Readers of Tin to Table, Platters & Boards, The Ultimate Appetizer Ideabook, Graze, Aperitif, and That Cheese Plate Will Change Your Life

Review Quotes

"Let us be extremely real: Everyone needs at least two handfuls of party tricks. With Anna Hezel's new book, you will be the indebted recipient of a bookful." -- The Week

"[F]ull of wildly chic snacks fit for hosting." --Bon Appetit

"Accessibly extravagant, this eclectic handbook is sure to elevate any host's next soiree." --Publishers Weekly

About the Author

Anna Hezel is a food journalist with published work in The New York Times, Bon Appétit, GQ, Rolling Stone, The Wall Street Journal, Eater, Food52, Lucky Peach, and more. She is the author of Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados and Lasagna: A Baked Pasta Cookbook. She was an editor at TASTE and Epicurious, and now co-writes the food publication Best Food Blog. Anna lives in Brooklyn, New York.