Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50
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 KnoblauchCopyright © American Library Association. All rights reserved