Inspiration for Small Plates and Meandering Meals
By Suzanne Lenzer
On Sale: 7/11/2017
Trim Size: 7-1/2 x 9-1/8
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.
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—to name just a few.
Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’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.
Praise for Graze
“Suzanne has always been one of my favorite cooks because she gets what makes home cooking so great—not fancy tools or exotic ingredients, but just the act of being in the kitchen, cooking for those she cares about, taking good ingredients and letting them shine. I love this book because it’s exactly how I cook—and how I love to eat.”
–Mark Bittman, author of How to Cook Everything
“I just love this book. It’s perfect for the way we eat now: simple food, big platters, big flavours. The most useful cookbook I’ve seen in a long time.”
–Diana Henry, author of Simple: Effortless Food, Big Flavours
“ 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.”
–Jacques Pepin, author of Jacques Pepin: Heart and Soul in the Kitchen
About the Author
Suzanne Lenzer is the author of Truly Madly Pizza, a successful food stylist and writer, and has worked for many years with New York Times columnist and cookbook author Mark Bittman. Her styling and food writing has appeared in the The New York Times Magazine, Food Network Magazine, and O the Oprah Magazine, among others, as well as in more than twenty cookbooks. Suzanne lives with her husband in Manhattan and Connecticut.