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Tiny Food Party!: Bite-Size Recipes for Miniature Meals Paperback – Oct 9 2012
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“Kids love them, dieters won't resist them and all your guests will be charmed by these mini bites of everyone's favorite comfort food.”—Ladies' Home Journal
“The photos had my mouth watering, and the recipes really deliver—the mac 'n' cheese and bites and mini Philly cheesesteaks are amazing!”—First for Women
“If you're the hostess with the mostess pick up Tiny Food Party!.”—Woman's World
“This book made me want to throw a party.”—Sara Moulton, Good Morning America
“Tiny Food Party by Teri Lyn Fisher and Jenny Park serves up a visual feast of bite-size recipes for miniature meals that stray a bit from run-of-the-mill hors d’oeuvre...”—Entertainment Weekly's ShelfLife
“A cookbook that will make you say ‘awwwwwwww.’ This paperback collection includes recipes for familiar foods that have been scaled down in size but not in flavor or impact.”—Albany Times-Union
“...a delightful collection of petite appetizers, meals, snacks, and cocktails.”—Grandparents.com
“Tiny Food Party is the cookbook of every host's dreams.”—The Sun-News
“In this eye-catching collection, photographer Fisher and food stylist and recipe writer Park (coauthors, spoonforkbacon.com) offer party menus, equipment recommendations, and fanciful, easy recipes for miniature appetizers, entrées, desserts, and cocktails...a great choice for home cooks who enjoy casual entertaining...These adorable small-scale favorites—like Snacky Mac ’n’ Cheese Bites and Mini Homemade Pop Tarts—will thrill both kids and adults.”—Library Journal
About the Author
Teri Lyn Fisher is a photographer whose work has appeared in Rue, Anthology, and HGTV Magazine. A graduate of Le Cordon Bleu, Jenny Park is a food sytlist, recipe writer, and professional eater. Her clients include the California Wine Board and HGTV.com. Together, Teri and Jenny love to fill their blog Spoon Fork Bacon with recipes, drinks, and pretty pictures. They live in sunny Los Angeles.
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The very first recipe lists triple the amount of mozzarella you need for the caprese skewers if you actually read the directions.
For the mini corn dogs (or any recipe where you are going to fry toothpicks or skewers) soak the toothpicks first. The photo doesn't match - you can tell those corn dogs were skewered after frying, which doesn't match the directions.
The Boston Cream Cakes look delicious. However they weren't made with the pans in the directions. The instructions have you bake 2 x 9 inch round cakes and then cut out little rounds from the cooled cake with a cookie cutter. The cakes in the photo were baked in tiny pans (popover pan possibly, or other specialty pan). You can tell because every outer piece is perfectly golden brown and showing no crumb. If it was cut out if a larger cake you wouldn't see dark edges, it would only be the lighter inside.
The fried apples pies have odd wording in the instructions. The last sentence of step 1 is "place pies in the refrigerator and chill 30 minutes". Easy enough but at this point you don't have pies, you have two slabs of dough, one with little mounds of filling. Are you supposed to chill the dough before rolling out, or does it mean put the dough slabs on cutting boards and chill (which to me would dry it out)? Or do you chill the completed pies before frying? If I was making this I would have rolled out the dough right on my counter top, making transferring it a bit difficult.
A lot of the recipes are fried, which is fine, but they are all then "serve immediately". I will tell you that frying tends to make a mess and it's not what I want to be doing while trying to welcome guests. It's fun for an informal gathering of friends but may not work in some situations.
I don't expect to be able to duplicate cookbook photos when I cook at home. I'm not a professional chef or food stylist. However I get frustrated when photos are obviously doctored and I have NO chance of achieving the expected results from following the recipe. That just sets you up for failure. This book has far too many errors and misleading photos to be of any use to me. I didn't analyze every recipe for errors, just read through ones that sounded or looked especially good and these were the things that jumped out at me.
Tiny Food Party! -Bite Sized Recipes for Miniature Meals by Teri Lyn Fish and Jenny Park is full of tiny, appetizer 1 and 2 bite versions of regular food. While the focus is on making things small, there is also a strong focus on making them well so they are as delicious as they are cute to make for truly impressive appetizers. A lot of the recipes could also be used in bento style lunches, tea party foods, or even a full meal for a dinner party which allows guests to try several different things.
The photographs are wonderful, the colors are bright and cheerful and the instructions are clearly written with American style volume measurements. A few of the recipes use common convenience ingredients, but most of them are made from scratch. The recipes have a nice gourmet/foodie flair with details and flavors like mini churros made with candied bacon in the batter and suggestions for 3 different dipping sauces.
Here's where I start squealing and clapping. Because those recipes? Are fantastic, clever and incredibly tasty. Shallots in a light, perfect batter to make tiny onion rings, perfect mashed potatoes piped in rosettes on tiny Shepard's Pies, miniature eclairs! If you look at the cover, you can see the little Caprese skewers with a Balsamic vinegar glaze. Under that are miniature toaster pastries. That recipe comes with a few suggestions for filling so you could make them to suit almost anyone's tastes.
One of my husband's favorite recipes, except for size (he feels like a giant when he eats tiny food) is the Country-style Eggs Benedict, I love that recipe too because instead of a Hollandaise sauce it uses a cheesy/garlic sauce that's a lot easier to make and that tastes fantastic.
There are also cocktail recipes for the adults. Little tiny mixed drinks served in shot glasses with gourmet twists and details to make them special and not just a miniature version of a grown up drink. Like the Bloody Marys use a Korean rice wine instead of vodka, and the glass is rimmed with bacon bits. It's a flavorful, spicy, gorgeously garnished mini drink. Adults with a sweet tooth will enjoy the Orange Creamsicles drinks with the honey and sugar garnish.
The authors worked small in very clever ways, and this is one of my favorite cookbooks this year. There are menu suggestions for various party themes, and lots of dessert recipes to go with all the main course and side dish recipes. The end of the book includes equivalencies for people using metric, and a good index to find things quickly.
[I received a complimentary copy of the book to review on my craft blog- Don't Eat the Paste. I received no other compensation, and my review is my honest opinion of the product.]
This is a MUST have on the recipe book shelf because it's so different from everything I own (and even pared down, I own 3 shelve-fulls).
Love it. LOVE IT!!!!
Overall, I'm extremely pleased with my purchase and will definitely be buying anything else by Jenny Park and Teri Lyn Fisher.
And the recipes in Tiny Food Party are fantastic, spanning the globe to bring you tapas style treats from too many countries to count. The chapters each focus on a different type of Tiny (blank) Party, including snack, dinner, dessert, and cocktail. There are additional recipes for various sauces you'll need, like a sesame soy dipping sauce for savory Korean "Li'l Pajeon" pancakes, or a cucumber-mint raita, which would be perfect for the Indian "Small Potato Samosas." Sample menus, like a Tiny Comfort Food Party, or a Tiny Food Fiesta, complete the book.
It is remarkably well-designed, as well, with beautiful layout, many luscious photos, fun font choices, and the cutest little design elements I've ever seen (like teeny pennant garlands). Suffice to say, I thought that Tiny Food Party has a "squee" factor of 11!