PDF Download Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50, by Wyler Susan
This is it the book Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan to be best seller recently. We offer you the very best deal by obtaining the amazing book Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan in this web site. This Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan will certainly not just be the kind of book that is hard to locate. In this site, all sorts of publications are given. You could search title by title, writer by writer, and author by author to find out the best book Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan that you can read currently.
Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50, by Wyler Susan
PDF Download Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50, by Wyler Susan
Why must pick the problem one if there is very easy? Obtain the profit by purchasing guide Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan right here. You will obtain various means to make a bargain and also obtain guide Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan As known, nowadays. Soft data of guides Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan end up being incredibly popular among the visitors. Are you one of them? As well as here, we are offering you the new compilation of ours, the Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan.
Well, e-book Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan will certainly make you closer to what you want. This Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan will certainly be consistently great close friend at any time. You may not forcedly to constantly complete over checking out a publication in brief time. It will be simply when you have leisure as well as spending couple of time to make you feel pleasure with exactly what you check out. So, you can obtain the definition of the message from each sentence in guide.
Do you recognize why you ought to review this site and also exactly what the relation to reading book Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan In this contemporary age, there are many means to obtain the book and they will be a lot easier to do. Among them is by obtaining the publication Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan by on the internet as exactly what we inform in the web link download. Guide Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan could be a selection since it is so proper to your need now. To obtain guide on the internet is very simple by only downloading them. With this possibility, you can review the book wherever and also whenever you are. When taking a train, waiting for list, as well as awaiting an individual or various other, you can review this on-line e-book Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan as a buddy again.
Yeah, checking out an e-book Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan could add your pals checklists. This is among the formulas for you to be effective. As understood, success does not suggest that you have wonderful points. Understanding and knowing greater than other will certainly give each success. Beside, the message as well as perception of this Cooking For A Crowd: Menus, Recipes, And Strategies For Entertaining 10 To 50, By Wyler Susan could be taken and also selected to act.
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.
- Sales Rank: #734456 in eBooks
- Published on: 2005-09-15
- Released on: 2005-09-15
- Format: Kindle eBook
From Booklist
When a cook has a swarm of eaters to satisfy, it's more important than ever to stay organized. That is why Wyler goes beyond simply inventorying recipes. With each menu, she provides a time line to get the cook focused to avoid last-minute surprises. Her menus and recipe suggestions reflect simple and unpretentious foods that emphasize flavor. She leans heavily on currently popular Mexican and Italian cuisines, but she doesn't neglect Indian and Moroccan traditions. She even has a Passover seder to feed a large extended family. Wyler eschews all manner of processed foods, presenting recipes calling for fresh ingredients. But she avoids anything so exotic it might put off the fussy eater. Wyler appreciates outdoor parties, offering menus for several kinds of barbecues, including an extravaganza of pulled pork with all the trimmings. There are several Thanksgiving dinners, one featuring roast goose. She also presents brunch ideas and offers plans for wedding showers and similar celebrations. Anyone faced with feeding a crowd will find many worthwhile resources here. Mark Knoblauch
Copyright © American Library Association. All rights reserved
About 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.
Most helpful customer reviews
104 of 106 people found the following review helpful.
Excellent treatment of neglected subject. Buy It.
By B. Marold
`Cooking for a Crowd' by Susan Wyler has come out in a new, substantially larger edition, based on a volume originally published in 1988, and I, for one, am really happy to see it. Among all the various genres of cookbooks, those dedicated to cooking for large numbers of people are very difficult to find. Even many works on meals for entertaining only cover recipes for six to twelve. Of those books I have reviewed, the most notable exception is Martha Stewart's now classic original book, `Entertaining' which gives us recipes for 25 or more. As a dedicated viewer of the Food Network, I can also say with some authority that in all their programming for the last four years, I have seen but one show done on Tyler Florence's `Food 911' show which gives recipes for feeding a large crowd. Even otherwise excellent cookbooks such as David Waltuck's `Staffmeals' doesn't give us recipes for serving a large group of people, and I am sure he feeds a lot more than eight or twelve people at his restaurant's staff dinner. And, the only other book I have seen (the name escapes me, as I have not yet reviewed it) costs a whopping $60 retail for something no larger than the usual $35 Culinary Institute of America or `Cooks Illustrated' volume.
I have to believe there is no great market for this subject, although I am amazed that I can find more books on the cooking of Tuscany than I can on cooking for a church fundraising dinner. This, of course, is not true of baking, especially bread baking, as there are many books that deal seriously with professional bread baking and techniques for multiplying recipes by relatively large amounts.
Cookbook publishing executives must simply never hear of any crying need for these kinds of books, or, cookbook authors simply have little interest in writing them. Before exploring Ms. Wyler's book, lets think out loud a bit on what it takes to make four to six interesting dishes for fifty (50) people. I have some grounds for doing this, as I have been a sous chef in a church kitchen where we have done exactly this for the last several years.
First, you need dishes that can be made ahead, refrigerated for a day or two, and heated up at the last minute.
Second, you need some dishes such as salads that do not require reheating, and will also not wilt down overnight in the refrigerator, in order to not overload your ovens.
Third, dishes with relatively inexpensive and common ingredients are best. You do not want to price your macaroni salad to $5 a portion by adding 100-year-old balsamic vinegar.
Fourth, you probably want ingredients that are available the year around, and are of reasonable quality the year around. Thus, apples, white mushrooms, broccoli, dried pasta, and ground beef are excellent ingredients while asparagus, dandelion greens, peaches, and grapefruit may not be good the year around.
Fifth, you want recipes where amateurs can do the prep work, and I don't mean dedicated amateur foodies.
Sixth, you need dishes that will keep well in either heated hotel pans or large slow cookers. Dishes with gravies that may separate shortly after reheating will not do.
Seventh, you should be able to do most recipes without a lot of specialized equipment, but if a food processor will whiz up lots of slicing and dicing, it's good to have that info.
Ms. Wyler's book hits the mark on almost all these counts.
In addition to getting high marks on my points, she has done especially well to arrange her recipes by both type of occasion and by number of guests, assuming that you will have a lot more people coming to a wedding supper than you will to a family Thanksgiving dinner. And, before you complain that you can find recipes for a Thanksgiving dinner in any one of a dozen books and magazines such as Nigella Lawson's `Feast' and the November issue of `Martha Stewart Living', I should point out that Ms. Wyler does it for twelve people and a goose rather than a turkey!
And, these are not all simple recipes. This may be a violation of one or more of my criteria, but I like the fact that we get recipes for making our own lasagna noodles and brown goose stock. You don't have to make these, but having the resource to do it is a very good thing (with apologies to Martha).
I am not overly impressed with cookbooks which give extensive do ahead instructions for all their recipes, as Sara Moulton always did on her Food Network Show, `Sara's Secrets'. What good is a three day do ahead cycle, when on the first and second days, you are busy getting dinner on the table for that night, let alone getting ready for the next night's dinner. I'm much happier with Rachael Ray's few tips on fast cooking, even if I never use her recipes. Ms. Wyler also does not limit herself to one or two days advance preparations. Some pantry items can be prepared up to a few months in advance. For pickled dishes, this is great, as it allows you to gather a great crowd together and do your chow-chow or jardiniere off line.
Ms. Wyler gives us menus for thirty-five different events, with some buffets, mostly sit-down dinners, some grilling events, and some breakfasts and brunches. Every menu includes at least a salad, a main course, and a dessert. Many, especially Thanksgiving and buffets include a second main course and several side dishes.
I am a little surprised that the author does not recommend wines for each menu, but you will not miss this unless you MUST have wine at every meal.
A very nice treatment of a specialized subject.
35 of 35 people found the following review helpful.
THE book about organizing fine dining for many! EXCELLENT!
By An epicurean
I absolutely love this book. It is so practical, straight forward, and varied. Whenever I have more than six guests, I turn to this book for great ideas, and fantastic menus carefully planned out for any occasion, as well as any time constraint. Some recipes are complex, others simple, but always the directions are crystal clear. Susan Wyler understands the constraints and the schedule of the modern cook. I highly recommend the Slow Roasted Goose with Pork & Prune Dressing and Port Wine Sauce (I'm making this for Thanksgiving). Other outstanding dishes were the Lamb Shank Cassoulet, the Curried Ginger Carrot Soup, and African Peanut Butter Chicken Stew. And, by the way, I've found myself halving some of these recipes--you don't need a crowd to enjoy these great dishes. So far, each recipe I've tried came out perfectly, but I still have many to wade through. I'm almost looking forward to next Christmas dinner although my entire in-law family will be visiting, driving me crazy. That's how good this book is.
26 of 26 people found the following review helpful.
a wonderful choice for crowd and cook
By entertaining guest
This is a cookbook where the directions are clear, the results sophisticated and delicious and the cook still able to enjoy the party when the festivities begin. Whether the crowd in question fits around the dining room table or spreads out to the backyard patio, the menu suggestions in COOKING FOR A CROWD are imaginative, mouth-watering and fail-proof. This is the kind of cookbook written by someone you wish would invite you over to her own home. Or someone you could---with the help of this book---happily entertain at yours!
Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50, by Wyler Susan PDF
Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50, by Wyler Susan EPub
Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50, by Wyler Susan Doc
Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50, by Wyler Susan iBooks
Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50, by Wyler Susan rtf
Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50, by Wyler Susan Mobipocket
Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50, by Wyler Susan Kindle
Tidak ada komentar:
Posting Komentar