Host: A Modern Guide To Eating, Drinking, And Feeding Your Friends by Eric Prum

Host: A Modern Guide To Eating, Drinking, And Feeding Your Friends

byEric Prum, Josh Williams

Paper over Board | September 1, 2016

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about

Host is a contemporary guide to eating, drinking and entertaining from W&P Design co-founders Eric Prum and Josh Williams. From intimate weeknight dinners to festive large-scale gatherings, Eric and Josh show how to be a better host with inspired-yet-approachable recipes and advice for creating delicious meals and unforgettable experiences all with an eye towards how people eat and drink in today''s urban centers.
Eric Prum is an author and serial entrepreneur living in New York City. Eric is a partner in W&P Design, a design company he co-founded with best friend Josh Williams in 2012. Eric combines his background in product design and manufacturing with a passion for all things food and beverage to help others eat and drink better.Josh Wil...
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Title:Host: A Modern Guide To Eating, Drinking, And Feeding Your FriendsFormat:Paper over BoardProduct dimensions:240 pages, 10.5 X 8.5 X 0.98 inShipping dimensions:240 pages, 10.5 X 8.5 X 0.98 inPublished:September 1, 2016Publisher:Dovetail PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0989888215

ISBN - 13:9780989888219

Appropriate for ages: All ages

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Table of Contents

CONTENTS feed your friends essentials Kitchen Tools Bar Tools Serving Tools Stock Your Pantry Stock Your Bar Farmers'' Markets Seafood and Butcher Shops Juice Bars Local Makers and Specialty Stores 6 1 0 12 14 16 18 20 25 28 33 34 SPRING GATHERING: BACKYARD BARBECUE 36 The Back-Garden Cocktail 41 Grilled Squid Lettuce Wraps with Nuoc Cham 43 Crispy Spring Potatoes 47 Tomahawk Rib-Eye Steaks with Charred-Ramp Chimichurri 49 Strawberries with Vanilla Cream and Graham Crackers 51 SUMMER GATHERING: MONTAUK DINNER 128 The Stormy Ditch 134 Farmers'' Market CruditeÌs with Bagna Cauda 137 Diver Scallops with Charred Sweet Corn, Bacon and Scallions 139 Peach and Blueberry Cobbler with Vanilla Ice Cream 140 eat 54 Market Radishes with Butter and Sea Salt 57 Watermelon and Jicama with Lime, Chile and Sea Salt 58 Cheese Boards 61 Whipped Ricotta with Grilled Bread, Herbs and Olive Oil 67 ''Nduja with Stracciatella, Wildflower Honey and Mint 68 Avocado Toast with Herbs, Radishes and Harissa 73 Ricotta Toast with Anchovies and Shallots 74 Wild Mushroom Toast with Cream and Thyme 77 Canned Octopus with Garlic, Lemon and Parsley 79 Butterhead Lettuce with Avocado, Radish and Pecorino Romano 80 Farmers'' Market Greek Salad 83 Spicy Mustard Greens with Roasted Carrots and Buttermilk Dressing 85 Kale Caesar with Toasted Breadcrumbs 86 Fried Oysters with Kewpie Tartar Sauce 89 Yellowtail Aguachile 91 Three Peas with Ricotta and Chives 92 Burnt Carrots with Lebneh, Honey and Sesame 96 Caramelized Brussels Sprouts with Apples and Bacon 99 Whole-Roasted Cauliflower with Herbed Greek Yogurt and Mint 101 Roasted Market Vegetables 103 Pasta alla Gricia 104 Cavatelli with Blue Crab, Chile and Toasted Breadcrumbs 107 Arctic Char with Crispy Lemons and Anchovy Butter 109 Grilled Chicken with Fresh Herb Salad and Charred Lemon 113 Crispy Lamb Ribs with Harissa Yogurt and Mint Salsa Verde 115 Cochinita Pibil Tacos 123 Grilled Fish Tacos with Cabbage Slaw 125 Grilled Hanger-Steak Tacos with Gochujang Radish Salad 126 drink 1 4 2 Upstate of Mind 144 Negroni Sbagliato 149 Garden G&T 153 Tonic Cubano 155 Citrus and Smoke 155 Louisville Lambic 156 Kalimotxo 158 Three and Out 161 The Daiquiri 163 Derby MarroÌn 165 Thank You! 228 About the Authors 230 Index 232 FALL GATHERING: SATURDAY DRINKS 167 Maple-Roasted Nuts with Mixed Herbs 173 Burrata with Caramelized Squash, Pine Nuts and Golden Raisins 177 Spiced Hard Cider 178 The Campfire Sour 181 Spicy Mezcalita 185 PinÌa Colada 186 Fro-groni 186 El Coronel 189 Barrel-Aged Gin Old-Fashioned 193 Maple Bourbon Old-Fashioned 194 Calvados Old-Fashioned 194 JalapenÌo-Avocado Margarita 196 Barrel-Aging at Home 198 The Boulevardier 201 Planter''s Punch 204 Burnt-Satsuma Champagne Punch 207 RoseÌ Noir 208 WINTER GATHERING: SUNDAY BRUNCH 210 Buttermilk Biscuits with Honey Butter and Country Ham 217 Winter Citrus Salad with Fresh Mint and Lime 219 Slow-Cooked Eggs with Aged Cheddar and Spicy Greens 220 Cold Brew and Tonic 222 Maple Hot-Buttered Rum 226