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B. Smith's Entertaining and Cooking for Friends
Barbara Smith



Barbara Smith, founding partner and creative genius behind B. Smith's restaurants in New York's theater district and Washington's Union Station, shares her entertaining style, ideas, and advice. B. Smith's: Entertaining and Cooking for Friends speaks with a jazzy rhythm, an urban energy, and a global perspective as it addresses the entertaining needs of a new generation.

In 100 soul-satisfying recipes and chapters on party events such as a Cocktail Party for Business and Pleasure, a Picnic at the Beach, and a romantic Valentine's Dinner for Two, Barbara Smith defines her appealing approach to entertaining which, like her popular bistro, is cosmopolitan and elegant, yet casual and fun. She explains the importance of maintaining a sense of spontaneity, being prepared to improvise, and most important, having fun at your own party.

With authority and humor, Barbara leads us through all the steps of planning a party, from extending the invitation to deciding on the menu, selecting the wine and other beverages, and preparing your home and yourself for the event. Barbara's extensive travels as a fashion model and her wide circle of celebrity friends provide a source of lively anecdotes as well.

The selection of recipes is eclectic, reflecting French and Italian influences on the Southern food Barbara grew up with. She offers her favorite recipes, both from the restaurants' menus and from her home, including such delicious dishes as Grilled Salmon and Wild Mushroom Salad, Chicken Cornbread Pot Pie, Profiteroles, and Sweet Potato Pecan Pie with Praline Sauce.

With more than 90 photos of the party events, table settings and finished food, B. Smith's: Entertaining and Cooking for Friends will help all of us chart the course for our next dinner at home, whether it's an intimate dinner for two or a celebration for twenty.


Barbara “B.” Smith has been heralded by The New York Times as “a Renaissance woman,” by television anchor Chuck Scarborough as a “domestic goddess,” by The New York Daily News as “one of the most important African-American style mavens of all time,” and honored with a 2012 Silver Spoon Award for sterling performance by Food Arts.

A broadcast talent, entrepreneurial spokesperson, and multiple award-winning recipient across a wide range of fields, Smith also earned kudos when she returned to the stage in her Off-Broadway debut in Love, Loss, and What I Wore, the award-winning play by Nora and Delia Ephron.

In 2012, Smith was inducted into the American Chef Corps, part of the U.S. Department of State’s newly-formed Diplomatic Culinary Partnership with the James Beard Foundation. She ran three B. Smith restaurants: on Theatre Row in Manhattan; in Sag Harbor, New York; and in Washington DC. 

[H]  Artisan Publishers  /  January 05, 1995

0.8" H x 11.39" L x 8.87" W (2.63 lbs) 176 pages