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The Buffet Book

The Buffet Book

3.5 2
by Carole Peck, Nick Thorpe, Carolyn H. Bryant, Alex McLean (Photographer), Carolyn Hart Bryant (With)

Editorial Reviews

Buffets are one of the easiest, and most appealing, ways to entertain, but sometimes fresh ideas for a buffet are tough to come by. This excellent book is the only one that focuses exclusively on the buffet, and it's full of creative ideas and great recipes. The Buffet Book is divided into two sections, Spring/Summer and Autumn/Winter, and party menus range from a wedding celebration for 50 to a Starlight Supper, heavy on the caviar and oysters, for ten. Each section contains far more than the recipes necessary to put the party menu together: Decorations and table settings are covered in detail and illustrated with gorgeous color photographs; elegant serving ideas using creative containers or surprising garnishes are offered; and helpful tips for shopping and advance preparation are included.
Publishers Weekly - Publisher's Weekly
Connecticut chef and restaurateur Peck, aided by food writer Bryant, provides four essentials for successful entertaining: complete menus; 175 deliciously inventive recipes; practical do-ahead hints and party how-tos; and page after page of inviting color photographs which show just how each meal should look. Among a dozen menus, equally divided between Spring/Summer and Fall/Winter buffets, themes range from "Buddha's Delight" (Barbecued Duck Legs, Pineapple Fried Rice and Bite-Sized Coconut Tarts) to a multi-soup supper, Summer Cookout and an elegant Wedding Celebration. Appetizers, entres, salads and desserts feed from 10 to 50 people, depending on the event, and strike a nice balance between light and rich, exotic and all-American, complicated and easy. Food combinations surprise and please: Peck suggests serving cheddar cheese biscuits with Apple and Onion Soup; her Harvest Layered Potato Cake melds Yukon Golds with roasted peppers. Certain dishes, such as Mediterranean style Lamb Stew with Tomatoes and Green Olives or Goat Cheese and Hazelnut Tart and the last word on Hot Chocolate would be standouts on any menu. At a time when people want to entertain more casually, Peck has revitalized the buffet dinner, reminding us how much fun it can be for the cook as well as the guests. (May)
Library Journal
Peck is the chef of the Good News Cafe in northwestern Connecticut, where she also caters weddings, garden parties, and other such events. Here she presents 12 menus, from a spring dinner for ten to a holiday buffet for 20. Each begins with a brief introduction offering ideas for decorating, set-up, etc., and almost all of the imaginative recipes include Planning Ahead notes. Some of the menus are rather ambitious for home cooks, planning ahead or not, and some are generous to the point of extravagance -- the guests at Peck's buffets must surely leave more than satisfied. However, Martha Stewart fans and others who like to entertain will enjoy this; for larger collections.

Product Details

Penguin Publishing Group
Publication date:
Product dimensions:
10.50(w) x 9.28(h) x 0.93(d)

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The Buffet Book 2 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
Most of the recipes in this book are not something that the average family would enjoy eating. The book itself was very well detailed and had a wonderful layout. However, unless your serving dinner for a bunch of restaurant critics or people that eat gourmet food all the time, I wouldn't recommend it.