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Denise Gee - Southern Appetizers: 60 Delectables for Gracious Get-Togethers

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Southerners adore their appetizers, and this collection of 60 recipes--served up with a healthy dose of Southern hospitality--shows why. Smoked pecans on the sideboard, cheese straws on the coffee table, an array of hot dips on the dining table, and pickled shrimp on the porch are just some of the myriad dishes found in this volume that prove food is the life of the party. Tips on creating the ideal party flow, being a gracious host, arranging flowers, sending out invitations, and planning the perfect menu ensure any event will go off without a hitch. A perfect party-planning idea book, Southern Appetizers is all anyone needs for a successful gathering with Southern style.

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For Evelyn Dauphin the life of every party for teaching me how to be a good - photo 1

For Evelyn Dauphin the life of every party for teaching me how to be a good - photo 2

For Evelyn Dauphin the life of every party for teaching me how to be a good - photo 3

For Evelyn Dauphin, the life of every party, for teaching me how to be a good listener. And to wear red lipstick.

Text copyright 2016 by Denise Gee.
Photographs copyright 2016 by Robert M. Peacock.

All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

ISBN: 978-1-4521-3700-1 (epub, mobi)

Library of Congress Cataloging-in-Publication Data available.

ISBN: 978-1-4521-3296-9 (hc)

Designed by Stitch Design Co.
Food and prop styling by Denise Gee

Chronicle Books LLC
680 Second Street
San Francisco, California 94107
www.chroniclebooks.com

Permissions
: Emerils Tomato Jam used with permission from Chef Emeril Lagasse.

: Oysters Rockefeller Spinach Dip adapted from The Cooking Club Cookbook (Villard) with permission from author Katherine Fausset and Random House.

: Pascals Manale BBQ Shrimp adapted from a recipe shared by New Orleans restaurant Pascals Manale, used with their permission.

: Dickie Brennans Oyster Pan Roast used with permission from Chef Dickie Brennan of The Palace Caf in New Orleans.

: Stanleys Juleps used with permission from author Stanley Dry.

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