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Author: Susan Wyler
Publisher: Rodale Books
ISBN: 1609612132
Category : Cooking
Languages : en
Pages : 291
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Book Description
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.
Author: Susan Wyler
Publisher: Rodale Books
ISBN: 1609612132
Category : Cooking
Languages : en
Pages : 291
Get Book Here
Book Description
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.
Author: Maggie Hoffman
Publisher: Ten Speed Press
ISBN: 0399582533
Category : Cooking
Languages : en
Pages : 162
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Book Description
A hip, accessible guide to batch cocktail-making for entertaining, with 65 recipes that can be made hours—or weeks!—ahead of time so that hosts and hostesses have one less thing to worry about as the doorbell rings. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED As anyone who has hosted a dinner party knows, cocktail hour is the most fun part of the evening for guests—but the most stressful for whomever is in charge of keeping the drinks flowing. The solution, though, is simple: batch it! In this fun collection, Maggie Hoffman offers 65 delicious and creative cocktails that you don't have to stir or shake to order; rather, they are designed to stay fresh when made ahead and served out of a pitcher. Recipes such as Tongue in Cheek (gin, Meyer lemon, thyme, Cocchi Rosa), Friendly Fires (mezcal, chile vodka, watermelon, lime), Birds & Bees Punch (rum, cucumber, green tea, lemon), and even alcohol-free options are organized by flavor profile—herbal, boozy, bitter, fruity and tart, and so on—to make choosing and whipping up a perfect pitcher of cocktails a total breeze.
Author: Pam Anderson
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618329724
Category : Cooking
Languages : en
Pages : 334
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Book Description
Anderson presents 200 of her favorite dishes for company. Every recipe is as convenient as it is perfect, and the dishes are designed to satisfy everyone on the guest list, from vegetarians to carnivores, and from sophisticated parents to picky kids.
Author: Richard Helweg
Publisher: Atlantic Publishing Company
ISBN: 1601383606
Category : Cooking
Languages : en
Pages : 290
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Book Description
Book & CD-ROM. The price of food is rising in a drastic way. In the 1970s, shoppers paid around 98 cents for a pound of ground beef and 59 cents for a dozen eggs. Today, consumers pay around $3.69 a pound for ground beef and around $1.40 for a dozen eggs. The simple truth is a dollar doesn't go as far as it used to because of inflation and the rising cost of transporting food. One of the best ways to combat the increasing price of groceries is to start buying in bulk and cooking food in large batches you can store in the freezer for later meals. Besides saving money, cooking in bulk also saves time; you won't need to figure out what to cook every night with delicious, pre-made meals waiting in your freezer. To make bulk cooking truly cost effective and time saving, you need to know the right recipes and tips. Learn everything you need to know with help from 101 Recipes for Preparing Food in Bulk: Everything You Need to Know About Preparing, Storing, and Consuming. This book will guide you through every aspect of cooking in bulk to make it as manageable as cooking regular-sized meals. The book details all the essential appliances and utensils you need in your kitchen, as well as how to take inventory of the supplies and foods you already have. This book provides tips so you know where and how to do your grocery shopping. In addition to these basic details, you will learn everything you need to know on cooking day from deciding whether you should cook solo or with a partner, to how to prepare, cook, cool, and properly store your meals. Once you are ready to eat your frozen meal, this book tells you how to thaw and reheat each recipe and how to detect foods gone bad which probably won't happen if you follow the simple instructions in this book. More than 100 recipes are provided to help you cook delicious meals you can make any time during the day, including breakfast, lunch, dinner, soups, salads, appetisers, sides, and sauces. Every recipe includes an ingredient list and specific instructions that take you through the entire bulk cooking process. Tips are even included with several recipes to make healthier or vegetarian versions of the dishes. The companion CD-ROM contains a database of over 1600 recipes. Each recipe has been formulated to yield 100 servings. There are recipes for appetisers, beverages, meals for anytime of the day, desserts, side dishes, soups, vegetables and much more. We interviewed dozens of experts from the food service industry, as well as experienced individuals who bulk cook at home. Their insight into the nature of bulk food preparation, storage methods, and professional tips and tricks will help you keep your food fresh as long as possible. For anyone who has ever considered creating and storing their own bulk foods, 101 Recipes for Preparing Food in Bulk will give you everything you need to know to get started.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1936493152
Category : Cooking
Languages : en
Pages : 800
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Book Description
The 200 recipes in this family-friendly collection deliver a revolution in slow cooking like only America's Test Kitchen can! Who doesn't like the idea of throwing ingredients into a slow cooker and coming back hours later to a finished meal? Too bad most slow cooker recipes deliver mediocre results you'd rather forget than fix again. A team of ten test cooks at America's Test Kitchen spent a year developing recipes, and what they discovered will change the way you use your slow cooker. Did you know that onions garlic, and spices should be bloomed in the microwave for five minutes before they go into the slow cooker? This simple step intensifies their flavor and requires no extra work. Did you know that a little soy sauce mixed with tomato paste adds meaty flavors to almost any stew and can often replace the tedious step of browning the meat? And do you know the secret to a moist slow-cooker chicken? Start the bird upside down to protect the delicate white meat from drying out.
Author: Elaine Leong
Publisher: University of Chicago Press
ISBN: 022658352X
Category : History
Languages : en
Pages : 295
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Book Description
Across early modern Europe, men and women from all ranks gathered medical, culinary, and food preservation recipes from family and friends, experts and practitioners, and a wide array of printed materials. Recipes were tested, assessed, and modified by teams of householders, including masters and servants, husbands and wives, mothers and daughters, and fathers and sons. This much-sought know-how was written into notebooks of various shapes and sizes forming “treasuries for health,” each personalized to suit the whims and needs of individual communities. In Recipes and Everyday Knowledge, Elaine Leong situates recipe knowledge and practices among larger questions of gender and cultural history, the history of the printed word, and the history of science, medicine, and technology. The production of recipes and recipe books, she argues, were at the heart of quotidian investigations of the natural world or “household science”. She shows how English homes acted as vibrant spaces for knowledge making and transmission, and explores how recipe trials allowed householders to gain deeper understandings of sickness and health, of the human body, and of natural and human-built processes. By recovering this story, Leong extends the parameters of natural inquiry and productively widens the cast of historical characters participating in and contributing to early modern science.
Author: Bertha E. Nettleton
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 68
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 102
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Book Description
Author: Marian Morash
Publisher: Alfred A. Knopf
ISBN: 039470780X
Category : Cookbooks
Languages : en
Pages : 386
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Book Description
Includes over 800 recipes for using fresh vegetables, plus essential gardening information and ideas on how to use your harvest.
Author: Todd Wilbur
Publisher: National Geographic Books
ISBN: 0452283191
Category : Cooking
Languages : en
Pages : 0
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Book Description
#1 bestselling Top Secret Recipes series! With more than 1.5 million Top Secret Recipes books sold, Todd Wilbur is the reigning master of professional-quality clones of America’s best-loved, brand-name foods. In Even More Top Secret Recipes, Wilbur shares the secrets to making your own delicious versions of: • McDonald’s ® French Fries • KFC ® Extra Crispy™Chicken • Wendy’s ® Spicy Chicken Fillet Sandwich • Drake’s ® Devil Dogs ® • Taco Bell ® Burrito Supreme ® • Boston Market® Meatloaf • And many more! With a dash of humor, a tantalizing spoonful of food facts and trivia, and a hearty sprinkling of culinary curiosity, Even More Top Secret Recipes gives you the blueprints for reproducing the brand-name foods you love.
