Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50

This book is great for entertaining lots of people even the recipies for 10 can be cooked and portioned out for the freezer. Some of the ingredients I have never heard of and will have to look up online. As its an american publication some of its over the top but overall I like it, great to have and to share with friends.

I am a friar in a community of 24, with meal numbers sometimes reaching thirty. I cook a couple of times a month. If a special feast or birthday falls on one of those days, I like to prepare something memorable. This cookbook is a wonderful resource. My only regret is that I can't use it more often.

easy to follow recipes and was not beating the budget meals .friends and family are also interested in looking at this one

Great menu ideas, good recipes.This cookbook is a gem! A lot of quantity-cooking cookbooks have recipes for things like slop and canned-cream-of-whatever-soup special. This book has simple, classy recipes along with strategies for serving a crowd of people.All of the recipes I have tried from this book have been great. Once you see her proportions and suggested quantities, it is also easy to scale other favorite recipes to serve a larger group of people.This contains recipes and menus for different-sized crowds and for different occasions (from elegent dinners to picnics).Excellent resource. Highly recommended.

Recipes are designed with food that is hard to find and/or expensive. I see this for maybe weddings, and a crowd of very "fancy taste" clientele.

I am a long time fan of this book--it was given to me as a gift when it was first published in 1988. Not only are the recipes wonderful--the "training" Susan Wyler gives in the art of preparation and delivery of simple yet elegant dinners is invaluable. I was thrilled to see this reintroduction of the book, and immediately bought a copy for each of my daughters who are now grown with homes of their own! I can't say enough about how grateful I am that this book has graced my kitchen.

I LOVE this book. I started my own catering business six and a half years ago. I used this book as one of my first tools for quantities (I am self taught obviously). There are quite a few recipes that are in my tried and true regular repertoire. I love this book. The gorgonzola and mushroom lasagna is extraordinary. My people CRAVE it.

It's hard to find cookbooks with good ideas for cooking for large groups. I cook a Christmas banquet every year for about 250 people, and I'm always looking for recipes that I can use. . .and good ideas for prepping some parts ahead of time. This book has some good recipes (not all appropriate for my banquet, but certainly interesting recipes), and I appreciate the tips for what can be made days or even a month ahead. I'd like to see a Volume 2 of this book with even more recipes!

I had not appreciated the book was American and the recipes consequently were not really what I expected and am unlikely to use.

I got it for my wife, she said it speaks a lot about longer plan time for meals. She still said it was a good book but not as practicable for her new job as a camp cook.