Denise Vivaldo is a culinary consultant whose advice and services are much 
sought-after within the cooking community. With expertise in food styling, recipe development and testing, food writing, and professional culinary training, there is no doubt that Ms. Vivaldo can be considered a true authority on cooking and food-related topics. In her latest book, The Entertaining Encyclopedia, she successfully de-mystifies the whole process of planning and pulling off a successful party by walking her readers through party planning step-by-step.
In Part I of the book, Ms. Vivaldo takes all the guesswork out of party planning and execution by breaking down the entire party planning process into separate componets that she calls “Essential Party Elements”. Each of these “essential elements” contains sub-sections that explain in detail anything and everything the potential host or hostess needs to know about that specific topic. For example, in the section called Essential Element 3: Decor, she walks her readers in detail through such topics as the importance of ambiance, choosing linens, china, flatware and glassware, centerpieces and flowers, pulling your party look together, and party favors. Each section is extremely thorough and contains lists, diagrams, hints and tips that tell you everything you need to know to ensure success.
In Part II, Ms. Vivaldo covers Recipes and Menus, providing “essential recipes” for everything from appetizers to beverages. The menus are impressive, and yet none of them requires hours in the kitchen or specially-orderd expensive ingredients. You can pull off any of these menus with a trip to your local store! In addition, she helps give your inspiration a kick-start with a fun list of party theme ideas complete with recipes and tips to make your themed party a success. From Afternoon Tea to a Hawaiian Luau, there are lots of fun themes to choose from. My husband and I chose her “German Feast” theme for a dinner party we had for our new neighbors (one of whom is from Germany). Our party was a big success, and our neighbor appreciated that we brought him a little taste of his homeland in a new place. In fact, he got quite sentimental over the Red Cabbage with Apples, which he said tasted just like his grandmothers (it was savory, sweet, and delicious!).
Part III of The Entertaining Encylopedia contains a handy reference guide that explains and defines terms and techniques used in the book. Don’t know what “Mise-en-place” means? Confused about the difference between crostini and bruschetta? Part III has the answers, explained in an easy-to-understand manner for cooks of any level.
I highly recommend The Entertaining Encyclopedia as the only book that hosts and hostesses of all experience levels will need to plan and execute a successful party. With this wonderfully thorough guide, there is no need to consult multiple cook books, ettiquette guides, or other references…absolutely everything you need to know is here!
Note: For those of you who will be attending Camp BlogAway next year, Denise Vivaldo will be one of the featured speakers! Please be sure to visit her website to find our more about Denise.
Try this amazing recipe from the book! Thanks to Denise and to Trina Kaye at The Lisa Ekus Group for providing the recipe and cover art.
Pear Bread Pudding
This sweet dessert is out of this world when served with warm caramel sauce. Serves 6 or can be multiplied up to 4 times 13 x 9-inch, preferably glass or ceramic casserole baking dish, generously buttered 1/2 cup (125 mL) all-purpose flour 1/2 cup (125 mL) granulated sugar 1 teaspoon (5 mL) ground cinnamon 4 eggs, beaten 1 cup (250 mL) heavy or whipping (35%) cream 1/4 cup (50 mL) butter, melted 1 teaspoon (5 mL) almond extract 1/2 teaspoon (2 mL) vanilla extract 1 pound (500 g) firm ripe pears, peeled and chopped 1 loaf Italian bread, crusts removed, cut into 1-inch (2.5-cm) pieces (about 4 cups) 2/3 cup (150 mL) caramel sauce, warmed- In a large bowl, using an electric mixer, beat flour, sugar, cinnamon, eggs, cream, butter, almond extract and vanilla until well combined. Fold in pears and bread.
- Pour into prepared baking dish, cover loosely with foil and let stand for 15 minutes. Meanwhile, preheat oven to 325°F (160°C).
- Bake, covered, in preheated oven for 30 minutes. Remove foil and bake for about 15 minutes or until top is golden brown.
- Scoop into dessert dishes and drizzle with caramel sauce.
Tips: Italian-style loaf bread works best for this recipe. A standard sandwich bread doesn’t have enough backbone to hold up during baking.
Make a double batch of this recipe, baking in a lasagna or roasting pan baking dish and increase baking time to 55 to 60 minutes. If you need more servings, make double batches and rotate baking dishes in the oven partway through to ensure even baking.
Easy Extras: Garnish each serving with a few raspberries or sliced almonds. Stir in 1 cup (250 mL) semisweet chocolate chips when adding the pears.
Excerpt and recipe from THE ENTERTAINING ENCYCLOPEDIA: ESSENTIAL TIPS AND RECIPES FOR PERFECT PARTIES
by Denise Vivaldo (Robert Rose; October 2009; Softcover/$24.95)
This is not a paid product endorsement