Publisher's Weekly Review
Rosen expands her Emmy-nominated Potluck with Ali TV show and website with a debut cookbook designed to deliver casual, group-effort dinner parties that are "practical, fun, and foolproof." With more than 100 unfussy recipes, Rosen has realistic advice for both hosts and guests seeking a time-saving, uncomplicated approach to the potluck. Recipes for make-ahead, easy-to-transport dishes are divided into six courses: hors d'oeuvres and dips; salads; casseroles, pasta, and tarts; meats and fish; veggies and grains; desserts. Strategies for "How to Bring it" suggest dishes that travel well, can sit out, and lend themselves to reheating or easy assembling. There are tips for proper cooling and storage, as well as how to avoid overcooking or wilted salads upon arrival. Rosen's Southern roots shine (she's from Charleston, S.C.) with grits casserole, roasted watermelon pork ribs, and okra in tomato sauce. Pasta, casseroles, quiches, and elegant tarts such as spicy brussels sprouts, and asparagus goat cheese, are showcased, as are vegetarian pleasers such as caramelized acorn squash with parmesan and hazelnuts or veggie-laced grain bowls. With this impressive range of dishes, Rosen shows home cooks how to bring everything to the table for a successful potluck. (Mar.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
Rosen believes that any dish brought to a potluck picnic party deserves a forgiving touch, for example, with ingredients that allow for reheating, warming, cooling down, and the like. Each of the 100-plus recipes, all more than suitable for a gathering, features a how to bring it sentence or two. Deviled eggs, for instance, need paprika added right before serving, while broccoli in any dish must be cooked only till crisp to prevent wilting and a sad-looking presentation. For the most part, the 100-plus recipes are quick to make. Rosen focuses on the practical and readily available for appealing hors d'oeuvres, salads, sides, proteins, and desserts. She also gives a series of upfront tips, from the sublime (e.g., orchestrate and think of the event as a whole) to the nitty-gritty (e.g., brining, serving sizes). Whether serving 2 or 20, some of Rosen's more innovative fares include ham and eggplant toast, pistachio and anchovy pasta, and mango puffs. This gives new meaning and revived interest in bringing it. --Jacobs, Barbara Copyright 2018 Booklist
Library Journal Review
When you need a successful dish for a party or potluck, look no further than this stylish collection from journalist and TV host Rosen. Tried-and-true recipes, such as perfect baked wings, hash brown casserole, mustard salmon, and peanut butter cheesecake cupcakes, are designed to take the stress out of entertaining. Serving between six and eight people, most recipes can survive a night in the fridge, a bumpy ride across town, and a final reheating with no noticeable loss in quality. Rosen's instructions are straightforward and flexible; she always notes when something can be made ahead of time or served at room temperature. VERDICT There are plenty of potluck cookbooks, but this one's especially well executed. Use it to boost your confidence before your next special gathering. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
