Happy Hour Snacks

Silly-good food for those times in-between

Bec Vrana Dickinson

$39.99

Hardback

Not in-store but you can order this
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QTY:

English

Hardie Grant Books
03 September 2024

Cookery, food & drink; Quick & easy cooking; Cooking for parties; Parties, etiquette & entertaining

Happy Hour Snacks is a go-to guide to simple, delicious food to share in the looser, lazier and louder comfort of your own home. Containing 80 moreish recipes, this cookbook is about making bites with less utensils, more shortcuts, and with a drink in hand.

Experience the shared joy of effortless entertaining with recipes that encourage everyone at the table to get involved. Learn how to shuck oysters, make an easy fresh pasta and graze on great-tasting dishes such as Lazy man'oushe, 'Nduja with super honey and Kimchi garlic bread. Chapters are split into snack cravings: You're a bit salty (salt), The spice and smoke show (spice and smoke), How good is acid? (zest and tang), Cheese sleaze (cheese) and Afters, always. (liquor-based desserts) with options to do a little more, or even less, plus Batch cocktails to keep glasses full.

Pick your level of time commitment ('quickie', 'minor investment' or 'go the distance'), pour up the drink pairing and feel free to use a knife, scissors, or just your hands. We're using pre-made ingredients, submitting to sticky fingers and are really just here for a good old time. We're entertaining your way – hey, go you.

By: Bec Vrana Dickinson
Imprint: Hardie Grant Books
Country of Publication: Australia
Dimensions: Height: 248mm, Width: 190mm,
Weight: 920g
ISBN: 9781743799970
ISBN 10: 1743799977
Pages: 208
Publication Date: 03 September 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Despite being in and around the food industry since 2015, Bec Vrana Dickinson is still a blatant wearer of white who would rather taste salt levels with fingers than with spoons, and shred herbs with hands than with knives. With a diploma in Food & Wine and experience ranging from recipe development to content and copywriting, publishing and cheffing, Bec is now a Sydney-based writer and chef. Usually covered in oil stains, Bec will either want to know what you want for dinner, or how you take your whisky.