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Around the Table: Easy Menus for Cozy Entertaining at Homeby Ellen Wright
Synopses & Reviews
“Ellen Wrights Around the Table is a recipe for fun. Its packed with delicious menus that are easy to prepare and that everyone will enjoy!” - Colin Cowie, author of Colin Cowie Chic and Dinner After Dark
“Around the Table is the next best thing to sitting down in Ellen Wrights kitchen and sharing one of her home-cooked meals. She gives us a masterful guide to cooking, entertaining, and the comforts of home.” - Tom Brokaw, former anchor of “NBC Nightly News with Tom Brokaw”
“My wife and I love Ellens recipes because they are the essence of simple elegance. A good example is her Oklahoma Chili, which warms our Texas hearts.” - Dan Rather, former anchor of "CBS Evening News with Dan Rather"
“Homey, doable, accessible, and delicious—theres not a recipe in this collection you wont want to make. I wouldnt be surprised if Ellen Wrights new cookbook becomes an everyday favorite!” - Sally Sampson, author of Party Nuts!, Party Dips!, The $50 Dinner Party, and The Olives Table
24 seasonal menus, accompanied by full-color photographs, for easy but stylish entertaining for family and friends. In each menu, Wright highlights easy preparation and do-ahead tips and shortcuts.
The best entertaining isn't about impressing people. It's about welcoming them to a comfortable setting, entertaining them with lively conversation and simple, memorable food, and making them feel at home. In Around the Table accomplished hostess Ellen Wright offers 24 seasonal menus, accompanied by gorgeous full-color photographs, for easy, off-the-cuff but still stylish entertaining for family and friends. Menus include “It's Payback Time,” for when you've enjoyed friends' hospitality too often without reciprocating, with Parmesan Toasts, Tomato Onion Soup, Mustard-Brown Sugar Glazed Pork Loin, Baked Onions, and Pound Cake with Berries; “Freezing Cold Winter Night,” a get-together over steaming bowls of Brisket and Cabbage Soup, Piroshkes, and Warm Apple Crisp; and “Let's Stoke Up that Fire,” a cookout with grilled Butterflied Leg of Lamb, Creamed Spinach, Peach Tomato Salad with Mint, and Blond Brownies. Ellen's philosophy is to keep it simple, fun, and delicious. The menus highlight easy preparation and do-ahead tips and shortcuts to get the host out of the kitchen and into the conversation.
Easy and stylish menus for cozy entertaining at home.
About the Author
Ellen Wright has been cooking and entertaining for more than forty years. Before writing cookbooks, she served as an assistant and recipe tester to James Beard and hosted his 75th birthday party, where he declared, “Ellen, I don't know anyone who is better at bringing people together, making them feel at home, and serving a damn good meal.” Wright studied painting and drawing in college before she applied her artistic talent to the kitchen. In addition to working with Beard, Wright has also studied under Madhur Jaffrey, Lydie Marshall, and Julia Child. She has authored one previous cookbook, Bridgehampton Weekends (William Morrow). Though a regional cookbook, it garnered national media attention from newspapers, magazines, the Today show, and Larry King Live. The New York Times said of Wright, “It took Martha Stewart a dozen years, a slew of books, and a lifetime of self-promotion to get the kind of attention Ellen Wright has been showered with since her first book hit stores last month.” She is also an interior designer whose clients include CBS Sports, Citicorp, Mr. and Mrs. Tom Brokaw, and Jane Pauley. Currently Wright divides her time between an apartment overlooking the East River in New York City and a renovated farmhouse in Bridgehampton, New York.
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