TURN SIMPLE FOODS INTO BEAUTIFUL BOARDS WITH MORE THAN 100 EASY RECIPES AND IDEAS
Sharing food on boards is the perfect way to entertain family and friends. With minimum effort and maximum impact you can casually host in style and focus on spending time together, rather than being stuck in the kitchen.
In On Boards, food stylist Lisa Bolton has put together 50 ideas for instantly approachable boards, all with effortless entertaining in mind, as well as 52 recipes for delectable savory and sweet additions like Beet Hummus, Bourbon Bacon Jam, Mashed Potato Dip and Chocolate Salami. All of the boards can be pulled together in very little time, and all include presentation and styling tips to make them (and you!) shine. Lisa also shows you how to style any assortment of food into a beautiful board so you can transform whatever is in your fridge and pantry!
With chapters on Everyday Boards, Holiday & Special Occasion Boards, Seasonal Boards and Around the World Boards, you will find inspiration for every gathering. Whether you are looking for a breakfast or brunch board; a board for a picnic, potluck or playdate; for Thanksgiving, Superbowl Sunday or New Year's Eve; for a huge celebration or a cozy date night for two, it is included in this collection of gorgeously curated boards.
LISA DAWN BOLTON is a food stylist and writer. She left her career in banking to dedicate her time to her two loves: family and food. She lives near Vancouver, Canada, with her husband and son.
“If you’re convinced that charcuterie boards are little more than basic assemblages of cheeses, meats and assorted jams and jellies — you clearly haven’t met Lisa Dawn Bolton.” —The Vancouver Sun
“Bolton has put together 50 approachable ideas for boards (wood, slate or marble) that are perfect for effortless entertaining over the holidays. For anyone who loves to entertain, it’s a gift to have Bolton’s secrets of transforming foods onto a beautiful board.” —The Wiarton Echo
“Food stylist Lisa Dawn Bolton revolutionizes party nibbles for the culinary uninclined (and those who don’t want to be tied to the kitchen) with a book of food arrangements that can be set out with minimum effort and have maximum impact.” —Julie Van Rosendaal, Dinner with Julie