Fearless Cooking for Crowds: Beautiful Food for Groups of Eight to Fifty
Published by Times Books, (New York), 1986
- First Edition
- Hardcover
- Used

Seller: Between the Covers-Rare Books, Inc. ABAA, Gloucester City, NJ, U.S.A.Between the Covers-Rare Books, Inc. ABAA
AbeBooks seller since July 25, 1997
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View this seller's itemsCondition: Used - Fine
£ 15.23
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Add to basketItem description from seller
First edition. Small quarto. viii, 328pp. Fine in a toned, near fine dust jacket with a bit of wear along the edges.
Seller Inventory # 597184
- Title
- Fearless Cooking for Crowds: Beautiful Food for Groups of Eight to Fifty
- Author
- EVANS, Michele
- Publisher
- Times Books, (New York)
- Publication year
- 1986
- Condition
- Fine
- Dust jacket
- Near Fine
- Binding
- Hardcover
- ISBN 10
- 0812912098
- ISBN 13
- 9780812912098
- Edition
- 1st Edition
With Fearless Cooking for Crowds, all that is changed. Evans has created more than three hundred foolproof recipes specially developed for entertaining groups of eight to fifty. Whether you are planning a formal dinner for eight or a buffet brunch for fifty, you will find delicious, unusual, uncomplicated recipes for every course from hors doeuvres to quick and easy desserts.
Michele Evans believes that cooking for fifty is not ten times more difficult than cooking for five. The secret is organization, organization, organizationfrom invitations and menu planning to working with large quantities of food. You will never again feel frantic trying to multiply your favorite dish for six for a crowd of 24. Evans has designed perfect recipes for groups of 8, 12, 16, 24, 36, and 50. There are accompanying charts on cooking large amounts of pasta and rice and detailed instructions for assembling a recipe for a large crowd, a seemingly daunting chore. Evans also never forgets that beautiful, delicious cooking for crowds need not be expensive.
The luscious recipes for casual or elegant meals, include: Indonesian Pork and Pineapple Ragout with Peanut Sauce for 8; Boneless Breast Coq au Vin for 12; Mixed Berry Crepes with Cassis Sauce for 12; Potato Salad with Fresh Pesto Dressing for 16; Brussels Sprouts with Red Pepper Butter for 24; Grilled Chicken and Vegetables Kebabs for 36; Ricotta, Mushroom, and Sun-Dried Tomato Strudel for 50.
Fearless Cooking for Crowds acknowledges Americas growing appreciation for large-scale entertaining, and with every recipe shows how exciting, original, and delicious cooking for crowds can be.
"Synopsis" may belong to another edition of this title.
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