PARTY MENUS by Lou Seibert Pappas

PARTY MENUS

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KIRKUS REVIEW

To prepare sit-down dinners for up to twelve, feed weekend guests, throw a buffet for twenty -- whatever your pocketbook, energy and ambition (the motifs here run from Russian to Finnish to Japanese). Menus that intelligently use seasonal produce, blend flavors and textures, stress timesaving techniques and might even help you to relax and enjoy your own fete.

Pub Date: Oct. 16th, 1974
Publisher: Harper & Row