Drinkology Eats: A Guide to Bar Food and Cocktail Party Fare

Waller enlists the aid of caterer Ponce for this follow up to the Drinkology volumes on wine and cocktails, an entertaining guide with a rich and varied selection of finger foods and unique drinks. Ponce's catering experience adds invaluable perspective to what could have been just another collection of recipes. As it is, this text-heavy guide covers a lot of culinary ground. Staples such as Deviled Eggs, Spiced Nuts, guacamole and ceviche are included, but those looking for more upscale offerings will find suggestions for Chicken Liver Mousse with Currants and Madeira, Salmon Roe Canapes and Carrot-Fennel Quiche. Ponce's suggestions for party planning, condensed in Chapter 10 (""The D.I.Y. Bash""), include everything from how to hire bartenders to calculating your booze needs (""P + (P x H) = D"") to making sure there's ""something for (nearly) everyone."" Waller brings a number of cocktails to the party, including the classic highball, the Easiest, Best Frozen Margarita Ever, and TNT Coffee (which calls for Tía Maria and white tequila). Though the numerous personal asides can grate (""James well remembers the first time he had cucumber sandwiches""), this handy guide has enough variety and depth for many successful shindigs.