Cooking for a Crowd: Menus, Recipes and Strategies for Entertaining 10 to 50
Susan Wyler's indispensable classic is back in print-now better than ever, with more than a dozen new menus, over 70 new recipes, and a wealth of updated strategies\ The original edition of Cooking for a Crowd won great praise all around: Florence Fabricant named it one of the New York Times best books of the season. Perla Meyers, author of How to Peel a Peach, advised, "Keep this book as a reference whenever you are entertaining." And Rose Levy Berenbaum, author of The Cake Bible, declared,...
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Susan Wyler's indispensable classic is back in print-now better than ever, with more than a dozen new menus, over 70 new recipes, and a wealth of updated strategiesThe original edition of Cooking for a Crowd won great praise all around: Florence Fabricant named it one of the New York Times best books of the season. Perla Meyers, author of How to Peel a Peach, advised, "Keep this book as a reference whenever you are entertaining." And Rose Levy Berenbaum, author of The Cake Bible, declared, "She puts together the components of a dinner with the passion, perfection, and ease of a master painter. The game plans . . . enable any cook to impress without risk."This new edition builds on the premise of the original-that many a home cook can manage the occasional dinner party for 4 to 6, but when it comes to entertaining a crowd of 10 or more, the logistics become exponentially more complicated. Wyler's ingeniously user-friendly combination of creative menus, do-ahead game plans, and crowd-pleasing recipes makes it possible for any home cook to entertain on a large scale.Wyler has expanded the volume to include over 225 recipes and 35 menus for a variety of sizes and occasions-such as Tuscan Lunch for 12 to 16, Black and Orange Halloween Party for 24, even a Wedding Supper for 50.A perfect balance of inspiring and instructive, Cooking for a Crowd is a must-have for all home cooks who want to bring large groups of family and friends together at the table. Library Journal Recipes for a variety of occasions, from a backyard barbecue to a dessert and champagne party. Wyler, food editor of Food & Wine , believes in relaxed, unfussy entertaining; this is company food, but advance preparation and practicality are emphasized. The recipes are not always exciting, but there is a good mix here, and Wyler's reassuring tone and helpful tips will be appreciated by anyone intimidated by cooking for guests. JS
\ Library JournalRecipes for a variety of occasions, from a backyard barbecue to a dessert and champagne party. Wyler, food editor of Food & Wine , believes in relaxed, unfussy entertaining; this is company food, but advance preparation and practicality are emphasized. The recipes are not always exciting, but there is a good mix here, and Wyler's reassuring tone and helpful tips will be appreciated by anyone intimidated by cooking for guests. JS\ \
