Anna Hezel launches "Party Tricks," with Jaya Saxena

Enjoy specialty snacks and drinks in honor of Party Tricks, along with a conversation, Q&A, and book signing.

here!

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From the author of Tin to Table, this recipe book is for fans of cheese boards, tinned fish, hors d'oeuvres, and snack-focused meals.

Who needs to serve a meat, a starch, and a vegetable when you can offer an array of simple, sophisticated snacks that come together at a moment’s notice and taste exceptional? Here, Anna Hezel leans into the luxury of fancy snacky food via 50 recipes that draw inspiration from glamorous bar nibbles and retro classics, including:

• Maple Butter Shichimi Togarashi Popcorn
• Salt and Vinegar Chips with Crème Fraîche and Trout Roe
• Whipped Feta with Burnt Honey
• Confit Cherry Tomatoes
• Shrimp Butter and Cucumber Sandwiches on Brioche
• Pistachio Magic Shell
• Sungold Vanilla Shrub
• And much more!

Filled with party prep wisdom, from stocking your pantry to building a menu, Party Tricks equips you to be the kind of relaxed host who throws regular get-togethers with food so tasty your friends won’t stop talking about it—and to be your own best chef for solo dinners. With the right easy, elegant bites, any meal can be a party.

Anna Hezel is a food journalist with published work in The New York Times, Bon Appétit, GQ, Rolling Stone, The Wall Street Journal, Eater, Food52, Lucky Peach, and more. She is the author of Party Tricks: Easy, Elegant Recipes for Snacking and Hosting, as well as Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados and Lasagna: A Baked Pasta Cookbook. She was an editor at TASTE and Epicurious, and now co-writes the food publication Best Food Blog. Anna lives in Brooklyn, New York.

Jaya Saxena is a James Beard Award-nominated writer and editor whose byline can be found across the internet and occasionally in print. She lives in Queens.

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