Gourmet Game Night
Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More
Publication Date: March 2, 2010
List Price: $17.99*
* Individual store prices may vary.
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Have you ever accompanied an evening of game-playing with a bowl of salty chips or slabs of pizza? If so, you know that greasy fingers can be a distraction, with players interrupting the game to grab napkins or even lick their fingers—immediately before grabbing the communal spinner. Gourmet Game Night has the solution: instead of relying on conventional convenience snacks and standbys, you’ve got imaginative, homemade options; instead of greasy hands and game pieces, you’ve got mess-free, bite-sized snacks.
Cookbook writer, magazine contributor, and culinary blogger Cynthia Nims offers inventive alternatives that make hands-clean dining easy, including:
• Edible wrappers around savory centers (Shrimp Cakes in Shiso Leaves, page 66)
• Bite-sized versions of unwieldy classics for easy grabbing between moves (Caesar Dip with Big Croutons and Romaine, page 18)
• Edible bases to support tender ingredients (Tuna Tartare on Daikon Slices, page 58)
• Innovative mini containers such as shot glasses for liquid fare (Chilled Avocado Soup with Roasted Poblano Cream, page 112)
• Neat sweet treats paired with gooey dippers (Brown Butter Pound Cake with Caramel Dip, page 34)
• And of course, party-friendly drinks poured by the pitcherful (Pomegranate-Mint Fizz, page 138)
Cynthia Nims’s creative and contemporary recipes will liven up any event where free hands are of the essence, whether you’re gathering friends for a poker night, rolling those dice for a board-game party, spicing up your bridge club, planning a family Scrabble tournament, or impressing your book club or knitting group! Indeed, Gourmet Game Night proves that you don’t need a fancy night on the town to have fun; instead, gather your friends for satisfying small bites—and hopefully a winning streak—at home.
She took an afternoon cooking demo class and promised myself that one day she would return to France to go to cooking school. She returned to France, but not to Le Cordon Bleu. Instead she signed on as a stagiaire (work-study student) at La Varenne instead. She spent 2 years in France and she not only learned to cook, but found her sense of direction.
She spends her time writing cookbooks and blog posts, developing recipes, writing magazine articles, consulting on various projects, and volunteering time for things such as the International Association of Culinary Professionals (currently serving as president of the board of directors).
Marlena Spieler is the author of over 50 cookbooks published worldwide and has written for Bon Appetit and Saveur. She writes the award-winning food column "The Roving Feast," and is a three-time James Beard nominee. Born in Sacramento, California, she currently lives in Hampshire, England.