Summer is approaching. It’s the season for outdoor parties, afternoon get togethers and picnics. Finger food is a must. New book by Leela Cyd “Food with friends” is meant just for such occasions.Leela is a contributor for Kitchn, as well as Food & Wine, New York Times, Kinfolk and more.
The book offers 6 chapters,one per occasion. Each chapter holds a dozen or so recipes. In the beginning of the book, the author also gives tips on styling the scene and taking pictures of the food. First section is Breakfast and Brunch, it includes baked goods, and some fruit dishes. Second chapter is Teatime includes recipes of cookies and drinks, such as spa waters and vegan hot chocolate with coconut cream. Third section is Happy Hour. Here we see some savory snacks at last. I enjoyed this section the most because of interesting flavor combinations such as Pickled Fig, Pistachio and Ricotta canapés and Purple Cauliflower Hummus. Potlucks and Picnics section has more savory dishes, this time including soups and salads, and again a couple of sweet dishes. Desserts section follows with all its sweet glory, bringing recipes of cakes, puddings and tarts. The final Tiny Takeaways section gives some ideas for treats and party favors to send home with one’s guests. A combination of sweet and savory snacks recipes. All the recipes in this book are vegetarian.
Overall impression: I liked the balance between sweet and savory dishes. Although the book is organized by occasion, I would have probably preferred it organized by the type of dish and had occasions listed in the recipe, some dishes can easily work for multiple occasions. The photography is lovely and put me into mood for summer.
I received this book from Blogging for Books in exchange for a fair and unbiased review