Boards & Bites

139 pages. Temps de lecture estimé 1h44min.
Food Styling Charcuterie Boards Just Became More Elegant!"The pictures are beautiful, recipes are clear (and delicious), and provides so many insider tips! Can’t say enough good things and so glad I bought it. I even gifted some to my friends for the holidays! —Amazon review#1 New Release in Tablesetting & Cooking and Holiday CookingLearn the art of food styling with olives, grapes, cheese, jam, crackers, nuts and other treats with Melissa Francis’ charcuterie board recipe book Boards and Bites.Be the hostess with the mostest! Learn the secrets of great food styling to elevate your charcuterie board creations. Boards and Bites is the perfect book for novice and experienced board creators alike. With accessible recipes and instructions, Melissa Francis shows readers how to create memorable spreads for every holiday party or festive occasion. Beautiful charcuterie spreads all in one place! Display your wine, fruits, nuts, jam, cheese, and bread in the most pleasing way. Boards and Bites is full of accessible recipes, board building basics, and food styling techniques. Get the behind-the-scenes story of how and why Francis creates her lovely charcuterie boards while you create your own divine bites with this charcuterie board recipe book. Inside, you’ll find:Food styling techniques that will highlight you as the hostess of the yearStep by step instructions on how to create beautiful charcuterie spreads Beautifully curated images of charcuterie boards with olives, grapes, cheese, and many other delicious treatsIf you enjoyed books like Charcuterie Board Cookbook, Everyday Entertaining, or Beautiful Boards, your next read should be Boards and Bites. 13 Rules to Cook ByBefore we dive into it,  I wanted to lay some ground rules that I personally try to live by in the kitchen. My lucky number has been number thirteen for as long as I can remember. I know that 13 is unlucky for most but when I was little my family told me that if/when I ever see the number 13 it is my granny checking in. Granny is my great grandmother who unfortunately passed away before I met her, but I have been told by countless people that  we are insanely similar. Since then, 13 has always brought me comfort-enough comfort that I have it tattooed on my foot (don’t tell Kfran aka my dad). So naturally, I needed to gather my thoughts and  create my 13 rules to cook by.  Here is the breakdown of my 13 rules to cook by:  1. No board is ever too bigIn my house the standard was never “less is more” rather “more is better”.  If you took a survey of every person to be a guest at my home I truly believe not one would say they left hungry. Food can be and mean so many things to people. For me, my family, and guests I believe that food has always made everyone feel insanely comfortable. In my book (omg literally in my book!) one of the greatest compliments for a host to receive is that your guests feel comfortable in your home. Comfort directly correlates to food because for the majority of people food is comfort. Food is a topic of discussion and all inclusive sensory experience. I was taught and continue to put into practice that making sure every guest has enough food to enjoy is and always should be a priority so no board really is ever too big. Even if it is too big, has anyone ever complained about having leftovers? Not me.2. There is no such thing as “too much” garnish Oh garnish! Garnishing my food is notably one of my absolutely favorite part to any recipe or board. To me, garnish time is the time for you to let your personality shine through and shine bright baby! The traditional  definition of garnish is to decorate or embellish. The boards by Melfran definition is to decorate or embellish to the nines and let it be your self expression. My love for garnish stems from the fact that you can create an entire vibe, color scheme, theme with garnish.Utilizing a plethora of garnishes creates  endless combinations of textures, colors, and dimensions. Don’t stress an entire chapter is dedicated to garnish.  3. No shame in the semi homemade game  I am the biggest self advocate for work smarter not harder. If a recipe calls for dough, go to the store and buy yourself some premade dough. Unless you enjoy making dough or any food for that matter from scratch and if that's the case you do you. I discovered my love for creating semi homemade recipes when I used to make cupcakes for my friends birthday. I always did chocolate cupcakes from a box with vanilla frosting from a can. By using store bought mixes I was able to use the time I saved to focus on embellishing and customizing my friend’s birthday cupcakes. I always added in extra chocolate chips because why not and of course make custom frosting colors and swirls based on their aesthetic. Long story short, make your life easier, work smarter not harder and cut the corners where it does not matter.  Contents Introduction Meat the Cheeses Overview Diagram Color Contrasts Accessorize Your Board Dried Citrus Herbs Flowers Rose Are... Roasted Garlic Fruit Garnish Brie-tiful The Glitz and Glam Recipes Sun Spread Basil & White Beans Grandma's Cheese Straws Nana's Dressing Crostinis Every Occasion Deserves a Board Christmas Tree, O Christmas Tree Brie Mine Luck of the Irish Bunny Hop 4th of July Monster Mash Special Boards Pupcuterie Sushi Board Vegan Board Movie Night Board Sugar High Board Tailgate Board Crudites Board Acknowledgments About the Author