Company The radically casual art of cooking for others

Amy Thielen

Book - 2023

"From beloved writer and cook Amy Thielen comes a year of inventive recipes and twenty menus for the "let's do it at my house" set-and those who aspire to it. In her much-anticipated follow-up to The New Midwestern Table, Amy writes, "no one will ever care about the food as much as you and I do." Company will have you rethinking the way you entertain, throwing dinner parties that are less formal, more frequent, and as fun for the cook as for the guests. Preaching leniency, not-guilty pleasures, and the art of making it in advance, Amy soothes the most common party anxieties one by one. Her reflections on writing menus, produce shopping, and how to time a meal are novel but timeless. Not afraid of meat (but obse...ssed with vegetables), these 125 loyal recipes are arranged in menu form-from intimate dinner parties to larger holiday feasts to parties that serve up to twenty. With a feast of gorgeous photography and plenty of down-in-the-pan cooking nerdery, Company encourages a return to the habit, and the joy, of cooking for family and friends"--

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Location Call Number   Status
2nd Floor New Shelf 641.5/Thielen (NEW SHELF) Due Dec 9, 2023
New York, NY : W.W. Norton & Company, Inc [2023]
Main Author
Amy Thielen (author)
First edition
Item Description
Includes index.
Physical Description
352 pages ; 28 cm
  • Introduction
  • A Few Notes Before We Begin
  • Saturday Night
  • Parties of Six to Eight
  • Holiday
  • Tables of Eight to Twelve
  • Perennial Parties
  • Groups of Six to Ten
  • Casual Walkabouts
  • Buffets for Fifteen to Twenty, or More
  • A Note on Cleaning Up
  • A Well-Battered Batterie de Cuisine: Tools and Equipment
  • Food Bunker Basics: Ingredients
  • Individual Recipe Index
  • Acknowledgments
  • Index
Review by Booklist Review

Aiming to keep bellies satisfied with elevated versions of American classics, this eclectic, menu-oriented book frees readers from having to assemble recipes that pair well. Good for parties of 6 to 20 or more, it targets informal gatherings (summer lunch, fish fry), festive holiday menus ("annual birthday blowout for my brother"), and offbeat parties ("deer camp feast"). The Nordic backcountry ski supper puts a creative spin on hearty winter fare, complete with sardines, split pea soup with spareribs, wilted spinach, and coffee with almond praline. Holiday menus are more in keeping with American tradition, albeit with flair, such as the Christmas menu of baked spiced quince, meatballs, mascarpone whipped potatoes, braised cabbage, and a cranberry cookie tart. Although purposefully curated for large groups, there's no harm in plucking one or two items from various menus and halving them if necessary for a smaller dinner affair. Double-dipped fried chicken and the single-origin chocolate cake don't need to be saved for a big event. Those appreciative of hearty Midwest cooking and entertaining large crowds will find inspiration here.

From Booklist, Copyright (c) American Library Association. Used with permission.