MENUS FOR ALL OCCASIONS by Julie Dannenbaum

MENUS FOR ALL OCCASIONS

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KIRKUS REVIEW

Very elegant menus indeed by the director of a Philadelphia cooking school who entertained Dione Lucas with choucroute garni and lentil salad and thought nothing of entertaining 140 guests to honor Mme. Simone Beck with James Beard also attending. But the names drop as lightly and briefly as the chaudfroid sauce as Dannenbaum gets down to business with menus for all occasions: from breakfast in bed for two (melon with port wine, jelly crepes, Canadian bacon), through a robust lunch for eight after tennis or golf (kielbasa in brioche) to a New Year's Eve sit-down buffet for 16 (Gigot Provencal). The cuisine is continental-biased, with Alsatian-kitchen overtones. A handy item for the experienced cook and hostess -- to place between wire whisk and barquette.

Pub Date: March 1st, 1974
Publisher: Saturday Review Press/Dutton