COOKING FOR A CROWD by Susan Wyler

COOKING FOR A CROWD

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KIRKUS REVIEW

No earnest course in quantity cookery like the institutional standby Food for Fifty, this is a far less prepossessing collection, from a caterer and Food and Wine magazine editor, of uncomplicated and mostly unimaginative recipes for informal home entertaining. The dishes can be as humble as a black bean salad for 20 or as ""glamorous"" as a champagne-and-dessert party for 36. More extensive projects, such as a Thanksgiving turkey dinner with all the trimmings or a quail-based brunch that could stuff you for the day, are cut into manageable operations that can begin as much as two months before the occasion. A sophisticated hostess won't be inspired by Wyler's ideas, and an experienced cook won't need her help to multiply the servings; but anyone intimidated by the prospect of adding leaves to the table could welcome her reassuring guidance.

Pub Date: June 1st, 1988
Publisher: Harmony/Crown