I Like You: Hospitality Under the Influence

Sedaris’s sidesplitting guide to throwing parties hopes to return readers to the times when the word “entertainment” was “charmingly old-fashioned, like courtship or back alley abortions.” While her tongue is firmly in cheek, novice party-planners will actually find some helpful hints along the way as Sedaris offers instructions and real recipes. Her tips run the gamut from how to properly freeze meatballs (freeze them on a cookie sheet before putting them into a freezer bag so they won’t stick together) and deal with the inebriated (”Better to cut them off rather than pretend it’s not happening and then allow them to stay over and wet your bed”). She’s a generous but crafty hostess (”A good trick is to fill your medicine cabinet with marbles. Nothing announces a nosey guest better than an avalanche of marbles hitting a porcelain sink”). Etiquette pointers include inappropriate introductions (”This is Barbara, she can’t have children”) and things to avoid saying to the grieving (”Did she smoke?” “Was he drinking?” “Where were you when this happened?”). Her advice is both practical and hilarious; her instructions on removing vomit stains ends with “or just toss it, chances are you’ve stained it before.” Sedaris’s first solo effort (after Wigfield with her Strangers with Candy co-stars, as well as several plays with her brother, David) is an outrageous and deadpan delight, greatly enhanced by her deliriously kitschy illustrations and photos.

The actor, caterer, film star, comic, and sister of David Sedaris charms, seduces, entertains, instructs, amuses, and just plain invites readers into her somewhat eclectic life. Readers will revel in the more than 100 recipes with menus for dozens of occasions (or not), from blind date at home to table for one (an evening alone, that is, with steak and salad). Her recipes, by the way, are no rivals to the Culinary Institute of America; for instance, the directions for “carrot coins” call for slicing carrots so they look like coins and sauteing with butter, salt, and pepper. Readers can choose from any number of easy items to craft–a Greek dress, a calf stretcher, or a mini-pantyhose plant hanger. Among the various tips shared: “One possible origin of the term ‘monkey dish’ [is] originally a dish made from a monkey’s skull.” But everyone can simply enjoy her wisdom-filled one-liners, with at least one appearing on every page. (About entertaining the elderly, she says, “Keep them engaged or it’s the express train to nappy-land.”) This is hardly a Reader’s Digest compendium, but David Letterman would be pleased with it. Media tours and promotions alone should drive demand.

>> Available on MainStreetKitchenSupply.com

Reviews

This book is frickin’ insane and addictive! Amy Sedaris rocks!
Reviewer: Invisiboy2001 “invisiboy2001″ (Chicago, IL United States)

I have been enjoying Amy Sedaris’s freaky-weird acting for years, so I had to snatch up this book the second I heard it was out. And, man oh man, I have been laughing for days. This is one addictive book, like a paper drug. I woke up this morning, and instead of thinking about my husband or cats or breakfast or my job, I imagined Amy Sedaris trying on pantyhose, and I thought “No Squirrels.” (You’ll understand after you read the book.) Then I wondered how on earth I would achieve that baked Alaska featured in her book.

This lady works comedic magic with this book. I have never, ever, ever read or seen anything like this strange book.

Yes, there is a plethora of valuable tips and recipes for entertaining, but the way Amy presents the info is nothing short of comic genius. The pictures are all gold. And her writing is rickety and charming. And wait till you find the secret poster! You will buy a locker just so you can hang it up!

Mark my word, this book will be *the* gift to give this holiday season. It is destined to make Amy Sedaris a household name. Plus, it is extremely useful and entertaining.

There are not enough Stars for this GEM!
Reviewer: SaveJonahDotOrg “You know he’s dying inside…” (NY)

Well…you had me at “IdespiseAndreaHarner”, but you are right on all other accounts.

Miss Amy has done something really special this time, and it shows!

First off, this book is HUGE! I hadn’t imagined how thick it would be- it is literally jammed packed with everything you can imagine (and more, WAY more) from our hostess extraordinaire. The hard cover edition is solid as a rock, nothing flimsy about it.

The recipes indeed appear to be “JACKPOT” and crowd pleasing-I cant wait to try them out. The scrap book feel to this book is ever-present, with zany crafts, priceless photos (old and new) and authentically stained recipe cards in scrawling print surrounding the main text. The party ideas and themed night suggestions are off-beat and creative. It is a much beloved addition to my Sedaris collection.

Amy: Helpful & Hilarious
Reviewer: James P. Zaba “Jim Dog” (Berwyn, IL)

Amy Sedaris is HILARIOUS! Even in this type of book she manages to be both helpful and humorous. I like you too, Amy. Who else would give health hints on washing one’s genitals in a cook/hospitality book.
Good for coffee tables, and discussion.

Add comment January 5th, 2007

How to Grill: The Complete Illustrated Book of Barbecue Techniques (Paperback)

The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled CrŠme Br–l‚e. Raichlen focuses on creative techniques, employing everything from butcher’s string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen’s (Miami Spice; High-Flavor Low-Fat Cooking) approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Proven‡al. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust.

>> Available on HowToCookOutside.com

Reviews

Outstanding book, with something for almost everyone
Reviewer: Matthew Hanley (Marietta, New York USA)

At first I almost called this a great basic grilling book. To be honest, I think this book has changed the definition of a “basic grilling book”, simply because while it shows the burgers, etc. that most experienced grill cooks know, it also shows other foods that really are a natural for the grill - expanding the envelope of what really is basic. Many different foods are shown, but nothing is redundant and every subtlety in preparation is explained - giving each recipe a reason for belonging. (ie there aren’t seperate recipes for hot dog, cheese dog, and chili dog because there aren’t 3 different techniques involved).

The layout and format are simply outstanding - done, again, in what seems to be a “basic grilling book” format. Tons of color pictures showing various techniques. You want to know how to grill chicken breasts? Bam! It’s right there. Bone-in chicken? Whole chicken? Chicken sate? Chicken wings? All there.

And for the more seasoned cook, there are new things as well. Recipes like rum-cured smoked salmon and turkey pastrami are a few non-everyday recipes that are quite excellent. And yes, I’ve tried many of the recipes and they’ve all come out quite well. In addition, there are plenty of notes and comments that will bring any cook to a higher level.

One note, however. I also bought his ‘The Barbecue! Bible’ book, and it appears that most of the recipes are also in that book as well, albeit not as nicely illustrated and laid out. I still, though, use both quite frequently (the photos on cutting up a whole chicken are just one of the things that are better in this book).

The PERFECT reference guide for grilling
Reviewer: Mark Belonio (Phoenix, AZ United States)

The book’s greatest feature is its completeness. Raichlen covers all aspects of grilling:
1: Types of grills - Raichlen discusses the basics on gas grills, charcoal grills, hibachis, tuscan grills, smokers, you name it.

2: How to set everything up - I learned how to probperly light coals, clean and oil the grate, and test for proper temperature.

3: Recipes! - From steak to ribs to chicken, and even lobster and vegetables, Raichlen provides detailed instructions on how to cook just about anything on the grill. Plus, he even has quite a few recipes for rubs and sauces.

4: Everything else - Essential accessories, tips, and how to be a flamboyant griller can be found here.

In addition, the book is easy to read and logically outlined; you won’t need to flip through trying to find specific information - you can find it easily once you know the layout.

I thought I was already an expert griller, but this book taught me A LOT of stuff, stuff that every griller should know. BUY IT!!

LOVE LOVE LOVE IT!
Reviewer: J. C Collins “spencers mom” (Northern Virginia)

I love this book so much. I checked it out from the library 5 times and am now ordering it finally. The beer can chicken is the best in there. I have tried a couple recipes and love them all. Great source for those of us wondering how exactly to do something on the grill-very informative!

Add comment January 5th, 2007