Items related to Menus for Entertaining
A culinary classic, back in print, with 600 recipes and over 100 meals for every occasion by the man who revolutionized cooking in America.
"synopsis" may belong to another edition of this title.
From the Back Cover:
"Entertaining is my main pleasure, my forte," James Beard wrote in the original introduction to this book. Menus For Entertaining, first published in 1965, proved to be one of James Beard's most popular cookbooks. It showed off his flair for putting together innovative meals for a wide range of occasions. Although it is no longer possible to learn from the great master in person, many of the recipes in this book come from his cooking classes. Menus For Entertaining is as close as we can come to being graced with the well-respected chef's presence and expertise.
With chapters titled:
Breakfasts (early and late)
Luncheons (informal, formal, summer)
Dinners (informal, formal, easy to prepare, to prepare in advance, summer)
Buffets (luncheon, dinner, supper)
Entertaining Outdoors (indoor-outdoor cooking, picnics)
Cocktail Parties (large, small)
Celebrations
Basic Recipes
A Guide to Wines
A Guide to Aperitifs
A Guide to Liqueurs
Menus For Entertaining is truly the only book you'll need for entertaining guests. Beard is a soothing, pleasurable guide to the nuances and the nitty-gritty of entertaining.
About the Author:
With chapters titled:
Breakfasts (early and late)
Luncheons (informal, formal, summer)
Dinners (informal, formal, easy to prepare, to prepare in advance, summer)
Buffets (luncheon, dinner, supper)
Entertaining Outdoors (indoor-outdoor cooking, picnics)
Cocktail Parties (large, small)
Celebrations
Basic Recipes
A Guide to Wines
A Guide to Aperitifs
A Guide to Liqueurs
Menus For Entertaining is truly the only book you'll need for entertaining guests. Beard is a soothing, pleasurable guide to the nuances and the nitty-gritty of entertaining.
JAMES BEARD left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs. He was hailed as the father of American gastronomy, and his name remains synonymous with American food. His books include The James Beard Cookbook (1959), James Beard's Treasury of Outdoor Cooking (1960), Delights and Prejudices (1964), James Beard's American Cookery (1972), Beard on Bread (1973), Beard on Food (1974), James Beard's Theory and Practice of Good Cooking (1977), The New James Beard (1981), and Beard on Pasta (1983).
"About this title" may belong to another edition of this title.
- PublisherDoubleday
- ISBN 10 0440055687
- ISBN 13 9780440055686
- BindingHardcover
- Rating
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