Now what a fantastic book this is. Titled 'On a Stick'.......I'm loving it!This book really is full of great ideas and truly excellent photographyThis is a paperback book which contains 80 quick and easy recipes for foods on sticks and skewers and is by Matt Armendariz. I say it really is worth buying a copy when it goes on sale from 1st March 2011. Matt Armendariz is a man who loves food and drink and has been immersed in this world for 20 years. His blog Matt Bites is recognized as one of the 50 best food blogs by London Times Online --a glug of oil, Feb, 2011--It s a book to bring a smile. Food served on skewers: mouthwatering titbits stuck with delicate picks or substantial chunks on batons. Everything here is poked and presented in stylish fashion, from bits one nibbles in polite company to deep-fried and delectable munchies that one would prefer not to share. Food is so often the garnish to conviviality. We invite friends over and we enjoy spoiling them with attractive things to eat. Yes, a meal will often fit the bill but maybe it s lighter fare we are after. Perhaps the occasion calls for a grazing menu. This book suggests striking and delicious solutions to all your dilemmas ...or at least those that combine fun and food. Matt Armendariz has penned 80 recipes for stick-suspended morsels for both adults and kids, for formal and casual get-togethers and for savoury snacking or dessert devouring. There are recipes for the noble and health-obsessed and others for the rest of us. This is food that will either charm you or make you laugh. Some classics and some adaptations of familiar food combinations.Antipasti Skewers illustrate how sophisticated yet casual this concept can be. Matt presents Pickled Peppers stuffed with Feta Cheese accompanied with a slice of salami, and Pepperoncini paired with Marinated Artichoke Hearts. Add various kinds of stuffed olives and mozzarella to the selection and the combinations are without end. Ideal for a summer evening of prosecco and friends.One could envisage an oriental theme of toothsome picks. Chicken Satay with a Peanut dipping sauce on bamboo spikes, Chinese Five-Spice Skewers full of aromatic flavour, and Chinese Meatballs served with Sweet and Sour Chilli Sauce would make a splendid display for perhaps a Chinese New Year party. You could consider adding some Crispy Orange Beef Skewers for those with manly appetites. All of these could be served on or off skewers along with rice for a light lunch.An All-American evening of sport could be enhanced by some All-American food. Chicken and Waffles sounds an unlikely marriage but it s popular in a chain of restaurants in the US. Chicken is marinated in herbs and spices overnight. It s coated in a sweet batter and then it s deep-fried. The author suggests a dip of maple syrup but I might go the piquant route myself. Spicy Cajun Skewers are also truly American but they are more delicate than the stuffed waffles and will work well with the bottles of Bud that those lads will have brought with them. If you have a sweet tooth then you will find plenty at the back of this book to inspire you. Deep-fried Candy Bars are a take on the Scottish staple of deep-fried Mars Bars. If you want to feel noble then some fruit would be in order. Matt has Frozen Bananas covered in Chocolate. These are simple and well worth trying; a cooking project for the kids who will love this unique confection. Those bananas are a little like ice-cream. Frozen Elvis, on the other hand, is a frozen chocolate banana with bacon and peanut sprinkles. An intriguing preparation of sweet and salty. On a Stick is a book for adults who want to throw classy and chic cocktail parties. It s a recipe collection to delve into when one is planning a kid s bash, and one for preparing hearty fare for boys nights in. Food is to be enjoyed!-- --All that women want, March, 2011
W --Recipe Book reviews, June, 2011
a little gem of a book which has many interesting and unusual recipes and ideas…As an owner of hundreds of cookery books, I am very happy to add this one to my collection and have certainly learned a thing . . . or two. As a "specialist" book, it would make a great gift for any home cook who already has a selection of general cookery books. --Recipes4us
The recipes themselves are clearly written and legible and also have some really delicious little numbers in their midst. You may well expect some kebab dishes, and they're certainly there, but the desserts are novel and turned out well when I gave them a try. Overall the theme that underpins it is a rather novel one and it is overall a tempting package.There are some problems, though. As the tone of the writing suggests, this book was written in America and for an American audience. As such, some of the ingredients may be a little difficult to get hold of for British cooks - for example, one recipe requires Belgian waffles, which in the UK tend to be much more brittle and so fall apart more readily when you spear them, as per the book's instructions. Then there is the occasional appearance of the dreaded corn syrup as an ingredient, which isn't as available (thank goodness) over here as it is stateside.But in any case, enterprising cooks should be able to substitute where necessary and On a Stick contains more than a few great ideas for snacks, meals and desserts. It deserves no stick. --Older and Wiser, May, 2011 --written by food photographer Matt Armendariz is a stunning and tantalizing selection of over 80 party food recipes. As the title suggests these party foods can all be put onto a stick to provide a fun and easy way for your guests to eat the various party foods. The author calls these tea party food recipes his party on a stick. The party food recipes are not limited to sticks. Matt Armendariz describes the benefits of other sticks and skewers such as using sugarcane for heavier meat and also to provide additional flavouring or rosemary sticks for a lovely herbal infusion. Throughout On a Stick there are hints and tips and in this section the author recommends pre-soaking wooden skewers prior to grilling food so that the sticks do not catch fire. Other tips and hints in On a Stick include optional additional toppings, glazing party food and how to serve your finger food recies. The skewered food recipes On a Stick are divided into savoury recipes and sweet recipes. Not only are the party food recipes easy to serve to your guest they are quick and easy to prepare and make. There are many benefits to serving food on a stick other than the entertainment value and the main benefit has to be that it allows the host to mingle with the guests more. This in turn allows the guests the freedom of movement that a more traditional dinner party may prevent. Guests will marvel at these tea party food recipes which are a delight to look upon. Matt Armendariz has created some visual food feasts and On a Stick has some stunning photographs. Each party food recipe is accompanied by a photo. Through his creative and innovative recipes Matt shares his love for food served on sticks and skewers. His enthusiasm for food on a stick shines through each page from recipes such as bacon wrapped shrimp with honey mustard dipping sauce or crispy orange beef skewers or decorated sugar cookies. With the readily available ingredients and easy to follow recipes with realistic timings of preparation and cooking times readers will soon be producing these tiny marvels and perhaps even creating their own food on a stick. There is a strong International feel to On a Stick which will give your birthday party food or summer party food a range of tastes and flavours. So the reader will find easy party food from regions and countries like the Middle East of beef and vegetable kebabs, Vietnam foods like Bo La Lot, German favourites like Bratwursts with Sauerkraut relish and creamy horseradish dipping sauce, American delights such as chicken and waffles, Chinese chicken satay, Korean traditional recipe of dak sanjuk, Italian deep fried ravioli with marinara sauce, Mexican street food of Elote, and many more -- -- --Recipe Book reviews, June, 2011
About the Author
Matt Armendariz is a man who loves food, drink, and everything in between! As a former art and creative director for such companies as Whole Foods Market and Bristol Farms, Matt has been immersed in the world of food for 20 years. In 2005 he started Matt Bites, a food blog recognized as one of the world's 50 best food blogs by London Times Online.