Dinner Parties
and More…
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The Clever Bastard’s Guide to Entertaining Book
Baby Boomer’s Perspective
Special Section For Baby Boomers
Dream Design
Additional Recipes
Nibbles and Appetizers (The Starters)
The Classic Meat Dishes
Fish and Seafood Selections
Fowl
Pure Comfort Food
Sumptuous Sides
Decadent Desserts and Sweets
Culinary Techniques
Recipe Hints Before You Begin
Sous Vide and Shrink Wrapping
Social Lubricants
The Bar
Mellow Out With A Sipping Liquor
How To Mix A Perfect Martini
The Dirty Martini (and make it filthy)
Old Fashioned Cocktail
Bloody Mary Cocktail
Mezcal Old Fashioned
French Manhattan
Cosmopolitan Martini
Margarita (Made With Fresh Ingredients)
The Hemingway Special Daiquiri
Gin and Tonic
Have a SPANISH Gin and Tonic
One For The Road? How About An Espresso.
Cocktail Talk
What About The Wine?
An Introductory Primer On Wine
Wine – It Just Tastes So Damn Good
How Much Should I Spend On Wine?
The Importance Of Pairing Wine With Food
Review: Classic Rock And Australian Shiraz
Review: Meiomi Rose – A Sexy Wine
Wine Tasting Evaluation Sheet
Alcohol – Responsibilities And Liabilities
Background Music For A Dinner Party
Upping Your Social Quotient
Other Hosting Opportunities
Prepare An Intimate Dinner Just For Her
Woo Her In The Wilderness
Putting Food On The Table (Essays)
Putting Food On The Table – Fishing
Putting Food On The Table – Upland Game
Putting Food On The Table – Aunt Emma
Putting Food On The Table – Truffles
Putting Food On The Table – Cooking Indoors
Having a “Boston Legal” Moment (Cigars)
The Wait Staff And Dining Out
Food, Love, and Tango – A Trinity of Passions
Cookbooks As Non-fiction
Putting Pizazz In Your Hosting
Scrimp For The Luxuries
Pastry chef showing students how to prepare dough in kitchen
Posted on
25 February 2017
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