Fearless Cooking for Crowds

by Michele Evans

Michele Evans knows there is nothing so satisfying to a hostess as a happy, well-fed crowd. She also knows that even the most confident cook might easily be intimidated by the idea of cooking for more than a handful of guests. The thought of a buffet dinner for sixteen can bring visions of pots bubbling out of control or a menu of tired standbys such as roast beef and three-bean salad.
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 d’oeuvres 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, organization—from 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, 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 America’s growing appreciation for large-scale entertaining, and with every recipe shows how exciting, original, and delicious cooking for crowds can be.

328 pages, Hardcover

First published May 12, 1986

About the author

Librarian Note: There is more than one author by this name in the Goodreads database.

Reviews

[Stacielynn · Rating 3 out of 5]

it wasn't exactly what i was looking for but it has some useful information

[Kylie Briggs · Rating 3 out of 5]

This makes me so sad but I am going to retire this book. There were some very good recipes in this but there were some terrible bombs. I haven't found the recipes to be consistently worthwhile and directions have often lacked clarity.

ROquefort and Horseradish sauce on steak - 3 stars - not bad. very mild - for all the money spent on roquefort and horseradish and steak I would prefer more flavor

Chicken Wings - 4 stars - I did not make chicken wings. I made this sauce, reduced it and used it on a stir fry. A very easy and delicious meal.

Artichoke Bake - 4 stars - yummy and indulgent - easy to make, comforting and filling but not overly heavy

Fontina Cheese Sauce - 4 stars - a nice easy way to dress up a meal

West Indian Meat Pates - 3 stars - directions state you don't need flour for rolling but you really do

Buttermilk batter fried chicken - 4 stars

Caribbean Sauteed Potatoes - 4 stars perfect warmth utterly comforting, next time will only saute the onions for two or three minutes

Brunch Souffle - bake for 35 min? Try over an hour. Also, not a souffle - baked scrambled eggs. big disappointment.

Baked hash browns - 1 star kind of bland.

Great Big Buttermilk Biscuits - 4 stars these were easy and delicious

Pollo Veneziana - 2 stars There wasn't anything wrong with this dish -but there wasn't anything special about it either.