Graze : Inspiration for Small Plates and Meandering Meals: A Charcuterie Cookbook

Grazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It#8217;s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating#8212;and with her guidance, you can too. When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few easy dishes that make a meal special. Try your hand at fun, fast recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruchetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset#8212;to name just a few. Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn#8217;t have to be difficult or time-consuming. Graze is full of tips to help you prepare healthy, wholesome, and appetizing food without spending hours in the kitchen An accessible, mouthwatering collection of more than 80 recipes for small bites, tapas, and charcuterie spreads “ Graze is the most useful cookbook I’ve seen in a long time. It’s perfect for the way we eat now: simple food, big platters, big flavors.”—Diana Henry, author of Simple: Effortless Food, Big Flavours Grazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating—and with her guidance, you can too. In Graze, chapters are organized by level of involvement, from simply slicing veggies (“Mostly Chopping”) to cooking up lavish spreads (“Worth the Effort”). Whip up fast and easy Prosciutto, Asparagus, and Arugula Rolls and Three-Tomato Panzanella on a busy weeknight or indulge in Flaky Cheddar Biscuits with Heirloom Tomatoes and Peaches , Shredded Potato Cakes with Ramps , and Lemon-Tarragon Chicken Skewers on the weekend. And to finish off the meal, try desserts like Brown Butter Brownies and Lemon-Lavender Posset . Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’t have to be difficult or time-consuming. With simple, no-nonsense tips on how to stock your pantry, sample menus, and easy-to-modify recipes, Graze is the ultimate resource for preparing healthy, wholesome, and appetizing food without spending hours in the kitchen. A food stylist, Lenzer is happiest with a menu that lets her pick from a little of this and a little of that, sharing small dishes that consist of good ingredients with a minimum of cooking. Here she shows readers how use everyday ingredients to create interesting and delectable small plates that allow you to graze your way to a glorious meal. -- adapted from introduction.;In Graze, Suzanne dreams up lush as well as simple concoctions from everyday ingredients, taking full advantage of her pantry, fridge, and freezer. Graze is a lesson in shopping as well as cooking. Using the best that markets have to offer and with minimal effort, Suzanne dazzles us with endless combinations and stunning pictures, creating interesting and delectable small plates. The grazer's larder : stocking the pantry, fridge, and freezer -- The essential stuff -- Grazing menus (from simple spreads to full-on soirées) -- Just shopping -- Mostly chopping -- A bit of cooking -- Worth the effort -- Last bites, small and sweet -- The grazing breakfast (for guests or not) -- A few signature sips. Being a grazer means tasting lots of things but not committing to a single one. IPs the opposite of meal monogamy, the antithesis of boredom at the table. When you graze, you skip from dish to dish, bending the rules of convention.