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A complete, imaginative guide to entertaining large groups with ease and verve, by the food editor of Food and Wine.
Posted November 18, 2010
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.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted August 8, 2010
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