The Bride & Groom's Menu Cookbook
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The Bride & Groom's Menu Cookbook

Abigail Kirsch; Susan M. Greenberg

ISBN: 9780767906159
Publisher: Broadway Books
Publication Date: 2002
Binding: Hardcover


As Abigail Kirsch knows after catering thousands of weddings, being a newlywed is all about beginning new traditions. One of the most pleasurable of those traditions is entertaining at home. But couples just starting to invite friends, family, and business colleagues for casual or more formal meals need some help in the kitchen, and Abigail Kirsch is here to offer her expert guidance.

In The Bride and Groom’s First Cookbook, Abigail Kirsch introduced young couples to the delights of learning to cook side by side. Now, in her new book, she provides neophyte cooking couples with complete game plans for dinner parties, lunches, or brunches throughout the year. The menus, arranged seasonally, feature plenty of "Do-Ahead" suggestions, recipes that are easy and fun to prepare, and basic wine recommendations.

From a summer Pulled-Pork Barbecue to a fall Hearty Short Rib Dinner to an Apres Ski Pasta Supper for winter to a spring Baked Ham brunch, there is something here for every time of year and occasion. Even a first Thanksgiving can be nearly carefree when quick-cooking game hens are the more flavorful stand-in for turkey. For each season, too, there is a vegetarian menu. And separate chapters covering hors d’oeuvres and desserts make it simple to plan a cocktail or dessert party.

Veteran party-giver Abigail Kirsch also shares her know-how when it comes to decorating a table and serving food stylishly. With Abigail Kirsch’s confidence-boosting advice, new couples will find at-home entertaining foolproof and enjoyable.

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Invitation to Dinner: Abigail Kirsch's Guide to Elegant Entertaining and Delicious Dinners at Home
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Invitation to Dinner: Abigail Kirsch's Guide to Elegant Entertaining and Delicious Dinners at Home

Abigail Kirsch; David Nussbaum

ISBN: 9780385488174
Publisher: Doubleday
Publication Date: 1998
Binding: Hardcover

Abigail Kirsch is one of the countrys preeminent caterers. In the course of a year she serves delicious, impeccably presented food to more than 125,000 people, but--like the rest of us--her busy schedule leaves her with little time to entertain friends and family. So, for all of us who want to know: "How can I possibly cook a dinner to impress the boss without taking a sick day to do it?" and "How can I give a formal dinner when I dont own china or silver--and wouldnt have time to polish the silver even if I owned it?," Abigail Kirsch has written the book that provides the answers--as well as solutions to such vexing dilemmas as what to do when the soufflę falls or it rains on the day of your cookout.Invitation to Dinner includes twenty-five complete menus for occasions as various as Casual Dinners, Celebratory Formal Events, Buffets, Grilling Parties, Brunches, Hors d'Oeuvre Parties, and Dessert Parties. Each full menu revolves around a main dish (which Kirsch has termed "the Main Event") and a dessert ("the Grand Finale"), but the appetizers and accompaniments are offered in two ways: one complex, such as an appetizer of Endive with Roasted Asparagus, Ribbons of Cantaloupe, and Vinaigrette, and a side dish of Herbed Potatoes with Two Cheeses; and a choice of easier-to-prepare alternatives, such as Sun-dried Tomato Guacamole in Radicchio Cups and Horseradish Mashed Potatoes. Either one will complement the Main Event, and the host is left to decide whether to go for broke or keep it simple.In addition to the menus themselves, there are tips on presentation and deciding what kind of party is best for you, a guide to beverage choices and quantities, and suggestions for essential equipment. In short, drawing on her years of experience, Kirsch takes the party giver by the hand, points out potential pitfalls before they occur, and ensures a successful event every time.

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The Bride and Groom's First Cookbook
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The Bride and Groom's First Cookbook

Abigail Kirsch; Susan M. Greenberg; Susan M. Greenburg; Doubleday

ISBN: 9780385476355
Publisher: Doubleday
Publication Date: 1996
Binding: Hardcover

The Bride and Grooms First Cookbook is indeed a first--the first modern and manageable teaching cookbook for young couples whose sophisticated tastes outdistance their kitchen skills and available time. And who better to provide such a book than Abigail Kirsch, who has been responsible for orchestrating thousands of weddings and engagement parties, who knows better than anyone the kinds of recipes and instructions young people need and want, and whom young people know and trust.This easy-to-use teaching book is designed for young working couples who will be sharing the cooking and entertaining chores at home. The recipes, from Spinach and Pine Nut Pizzetta to Roasted Salmon in Horseradish Crust and Lemon Chicken with Capers, are designed to please the well-trained palate, but no culinary skill is assumed. Each recipe includes a list of necessary utensils, a clear set of do-ahead instructions, tips for serving, and variations. In addition, there is a section of complete menus for entertaining in a number of styles on different occasions, from a tailgate picnic to a formal dinner for in-laws or the boss. Each menu includes a timetable for completing all preparation chores and dividing them efficiently between two people. And last but not least, there are a glossary of cooking terms, a list of essential pantry ingredients, and a checklist for a bridal registry.In short, The Bride and Groom's First Cookbook is an indispensable resource for busy young couples with more taste than time, who want to eat well and entertain with flair.

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