Cooking for a Crowd: Menus, Recipes and Strategies for Entertaining 10 to 50

Overview

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 ...

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Cooking for a Crowd: Menus, Recipes and Strategies for Entertaining 10 to 50

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Overview

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, "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.

A complete, imaginative guide to entertaining large groups with ease and verve, by the food editor of Food and Wine.

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Editorial Reviews

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
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Product Details

  • ISBN-13: 9781594860119
  • Publisher: Rodale Press, Inc.
  • Publication date: 10/7/2005
  • Pages: 288
  • Sales rank: 337,329
  • Product dimensions: 8.01 (w) x 10.01 (h) x 0.63 (d)

Meet the Author

SUSAN WYLER was food editor of Food & Wine magazine for 10 years. She is a widely published food writer and an IACP- and James Beard Award-nominated cookbook author whose other popular titles include Simply Stews, Tailgate Parties, and Cooking from a Country Farmhouse. Wyler lives in rural Pennsylvania.

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Sort by: Showing all of 2 Customer Reviews
  • Posted November 18, 2010

    Not what it claims to be

    This book doesn't have sections on planning and preparing -- it has menus and recipes for specific types of events. So if you don't want to serve (for example) her recipe for Senegalese chicken stew with peanut sauce, you don't have any overall principles for how to cook for a crowd, how to adapt recipes for a crowd, how to serve for a crowd. Not what I expected, and not what I needed. It does have menus, and it does have recipes (though a lot of odd ones I doubt I'd want to serve ordinary folk). It does NOT have strategies for anything other than the menus she assembles. Don't get this if what you want to do is figure out how to feed a crowd. Get it only if you want to feed a crowd 22-ingredient ribolitta, or 18-ingredient cassoulet of lamb shanks.

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  • Anonymous

    Posted August 8, 2010

    No text was provided for this review.

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