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Party Dips!: 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips

by

Party Dips!: 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips Cover

 

Synopses & Reviews

Publisher Comments:

Sally Sampson offers 50 simple but tasteful recipes for dip--hot and cold, savory and sweet--that are so easy, fun, and delicious that readers will wonder why anyone else even thinks of serving guests canned dips.
 
Dips deserve to be part of everyones entertaining repertoire. These crowd-pleasers are easy to prepare ahead or at the last minute, are inexpensive, and are so varied that you can host a fabulous cocktail party serving nothing but dips and drinks. With Party Dips! Theres no need to spend your party prep time painstakingly assembling canapés, stuffing mushrooms, or skewering shrimp. These sassy dip recipes will have everyone licking their fingers.
 
Hostess with the mostest Sally Sampson offers plenty of tips for stocking your refrigerator and pantry with dip basics so that you can whip one up at a moments notice. She also includes simple presentation ideas as well as divine dipping suggestions for each and every dip. So whether your weapon of choice is a potato chip or a carrot stick, grab one and get ready to start dipping.
 
Go for a dip!

Red Bean and Chipotle Chile Dip

Hot and Steamy Artichoke Dip

Roasted Walnut and Gorgonzola Dip

New Orleans-Style Muffuletta Dip

Curried Tuna Dip

Sun-Dried Tomato Tapenade

Roasted Red Pepper and Ricotta Dip

Tropical Fruit Salsa

Chickpea and Caramelized Onion Dip

Creamy Sesame Dip

Sally Sampson offers 50 simple but tasteful recipes for dip--hot and cold, savory and sweet--that are so easy, fun, and delicious that readers will wonder why anyone else even thinks of serving guests canned dips.
 
Dips deserve to be part of everyones entertaining repertoire. These crowd-pleasers are easy to prepare ahead or at the last minute, are inexpensive, and are so varied that you can host a fabulous cocktail party serving nothing but dips and drinks. With Party Dips! Theres no need to spend your party prep time painstakingly assembling canapés, stuffing mushrooms, or skewering shrimp. These sassy dip recipes will have everyone licking their fingers.
 
Hostess with the mostest Sally Sampson offers plenty of tips for stocking your refrigerator and pantry with dip basics so that you can whip one up at a moments notice. She also includes simple presentation ideas as well as divine dipping suggestions for each and every dip. So whether your weapon of choice is a potato chip or a carrot stick, grab one and get ready to start dipping.
 
Go for a dip!

Red Bean and Chipotle Chile Dip

Hot and Steamy Artichoke Dip

Roasted Walnut and Gorgonzola Dip

New Orleans-Style Muffuletta Dip

Curried Tuna Dip

Sun-Dried Tomato Tapenade

Roasted Red Pepper and Ricotta Dip

Tropical Fruit Salsa

Chickpea and Caramelized Onion Dip

Creamy Sesame Dip

Review:

"For hosts who are sick of the usual onion soup mix/sour cream dip present at so many cocktail parties, cookbook author Sampson (The Bake Sale Cookbook; The $50 Dinner Party; etc.) offers a book full of alternatives. She suggests such different dips as Stan Frankenthaler's Green Goddess Dip, which incorporates anchovies, spinach, tarragon and capers, among other ingredients; and Red Bean and Chipotle Dip, a variation on hummus that Sampson stumbled upon serendipitously. Smooth, chunky and cheesy dips all receive their due with colorful photos and straightforward instructions. Many recipes call for staples like mayonnaise and garlic; a good number (though not all) require food processors; and most make around two cups of dip (which, according to her quarter-cup-per-person allowance, should serve eight). Sampson also suggests 'Divine Dippers' for each dip, ranging from celery sticks to French bread toasts, and explains techniques like roasting garlic and toasting nuts." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Sampson is an expert on easy, speedy, inexpensive yet stylish party food and now offers 50 of her best dip recipes. She covers all the basics of stocking the refrigerator and pantry and offers presentation ideas.

About the Author

Sally Sampson is the author of The Bake Sale Cookbook and The $50 Dinner Party, and co-author of several books, including The Olives Table, The Figs Table, and The Olives Dessert Table with Todd English.  She also co-wrote The Occidental Tourist with acclaimed Boston chef Stan Frankenthaler.  She is a senior writer for Cooks Illustrated and has been a contributor to Bon Appétit, Food & Wine, Fine Cooking, Self, The Boston Globe, Boston Magazine, Mode, and Microsofts online magazine Boston Sidewalk.  Sampson has appeared on The Early Show and QVC.

Sampson lives with her family in Watertown, Massachusetts.

Product Details

ISBN:
9781558322783
Author:
Sampson, Sally
Publisher:
Harvard Common Press
Location:
Boston, Mass.
Subject:
Dips (Appetizers)
Subject:
Courses & Dishes - Appetizers
Subject:
Dips
Subject:
Appetizers
Subject:
Entertaining
Subject:
Cooking and Food-Appetizers and Hors d oeuvres
Edition Description:
Trade Cloth
Series:
50 Series
Series Volume:
no. 161
Publication Date:
20040831
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
4-color throughout
Pages:
96
Dimensions:
875x550

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Related Subjects

Cooking and Food » Dishes and Meals » Appetizers and Hors d'oeuvres

Party Dips!: 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips New Hardcover
0 stars - 0 reviews
$12.95 In Stock
Product details 96 pages Harvard Common Press - English 9781558322783 Reviews:
"Publishers Weekly Review" by , "For hosts who are sick of the usual onion soup mix/sour cream dip present at so many cocktail parties, cookbook author Sampson (The Bake Sale Cookbook; The $50 Dinner Party; etc.) offers a book full of alternatives. She suggests such different dips as Stan Frankenthaler's Green Goddess Dip, which incorporates anchovies, spinach, tarragon and capers, among other ingredients; and Red Bean and Chipotle Dip, a variation on hummus that Sampson stumbled upon serendipitously. Smooth, chunky and cheesy dips all receive their due with colorful photos and straightforward instructions. Many recipes call for staples like mayonnaise and garlic; a good number (though not all) require food processors; and most make around two cups of dip (which, according to her quarter-cup-per-person allowance, should serve eight). Sampson also suggests 'Divine Dippers' for each dip, ranging from celery sticks to French bread toasts, and explains techniques like roasting garlic and toasting nuts." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Sampson is an expert on easy, speedy, inexpensive yet stylish party food and now offers 50 of her best dip recipes. She covers all the basics of stocking the refrigerator and pantry and offers presentation ideas.
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