Menus for Entertaining

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Overview

"Entertaining is my main pleasure, my forte," James Beard wrote in the original introduction to this book. Menus For Entertaining, first published in 1965, proved to be one of James Beard's most popular cookbooks. It showed off his flair for putting together innovative meals for a wide range of occasions. Although it is no longer possible to learn from the great master in person, many of the recipes in this book come from his cooking classes. Menus For Entertaining is as close as we can come to being graced with the well-respected chef's presence ...
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Overview

"Entertaining is my main pleasure, my forte," James Beard wrote in the original introduction to this book. Menus For Entertaining, first published in 1965, proved to be one of James Beard's most popular cookbooks. It showed off his flair for putting together innovative meals for a wide range of occasions. Although it is no longer possible to learn from the great master in person, many of the recipes in this book come from his cooking classes. Menus For Entertaining is as close as we can come to being graced with the well-respected chef's presence and expertise.

With chapters titled:

Breakfasts (early and late)
Luncheons (informal, formal, summer)
Dinners (informal, formal, easy to prepare, to prepare in advance, summer)
Buffets (luncheon, dinner, supper)
Entertaining Outdoors (indoor-outdoor cooking, picnics)
Cocktail Parties (large, small)
Celebrations
Basic Recipes
A Guide to Wines
A Guide to Aperitifs
A Guide to Liqueurs

Menus For Entertaining is truly the only book you'll need for entertaining guests. Beard is a soothing, pleasurable guide to the nuances and the nitty-gritty of entertaining.


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Product Details

  • ISBN-13: 9781592283415
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 12/28/2004
  • Edition description: Revised
  • Edition number: 1
  • Pages: 416
  • Product dimensions: 6.02 (w) x 9.02 (h) x 1.20 (d)

Meet the Author

JAMES BEARD left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs. He was hailed as the father of American gastronomy, and his name remains synonymous with American food. His books include The James Beard Cookbook (1959), James Beard's Treasury of Outdoor Cooking (1960), Delights and Prejudices (1964), James Beard's American Cookery (1972), Beard on Bread (1973), Beard on Food (1974), James Beard's Theory and Practice of Good Cooking (1977), The New James Beard (1981), and Beard on Pasta (1983).
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Sort by: Showing 1 Customer Reviews
  • Posted April 22, 2009

    A classic for every library

    I was delighted to see a reissue of this book. My 1965 paperback edition, which I've had since 1965 is faded and falling apart, held together with rubber bands and memories of great dinners and cocktail parties past. The recipes are bombproof if a bit heartier than today's fare, but things like Lamb Marrakesh have been in my repertoire (updated now and then) for 40 years. The wonderful old book taught me how to cook and helped me with my first entertaining. It works every time. Can't say that about a lot of books. Buy it.

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