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Julia's Menus for Special Occasions
Here are Julia's six exceptional menus for special or hard-to-plan-for occasions
Everything you need to know to make a potentially intimidating social occasion as easy as pie. You can pacify the hungry hordes at a cocktail party with a fabulous spread, painlessly feed a crowd with a wonderful cassoulet, or dazzle dieting guests with a genuinely low-calorie feast. It's all here.
The six menus vary from light, summery fare to luscious
Birthday Dinner (featuring roast duck with cracklings and ending with an apricor-filled torte)
Lo-Cal Banquet (including Angosoda cocktail, chicken bouillabaisse with rouille, and caramel-crowned steam-baked apples)
Cocktail Party (puff pastry tarts, Peking wings, oysters, clams, buttered radishes, and more)
Cassoulet for a Crowd (a consomme au Porto and a cassoulet of beans baked with goose, lamb, and sausages, followed by cool pineapple slices)
A Vegetarian Caper (spaghetti squash tossed with eggplant persillade and a gateau of crepes layered with veggies and cheese)
Buffet Dinner (savory appetizers followed by potato gnocchi, old-fashioned country ham, and fresh vegetables a la Grecque, and as a finale an orange Bavarian torte and sliced strawberries with orange liqueur)
Julia's inimitable voice guides the home cook through recipes step-by-step, helping compile shopping lists and making suggestions for leftovers after the party's done.
With 120 full-color photographs
This book and its companion-- Julia's Delicious Little Dinners feature the finest recipes from Julia Child & Company and Julia Child & More Company
Everything you need to know to make a potentially intimidating social occasion as easy as pie. You can pacify the hungry hordes at a cocktail party with a fabulous spread, painlessly feed a crowd with a wonderful cassoulet, or dazzle dieting guests with a genuinely low-calorie feast. It's all here.
The six menus vary from light, summery fare to luscious
Birthday Dinner (featuring roast duck with cracklings and ending with an apricor-filled torte)
Lo-Cal Banquet (including Angosoda cocktail, chicken bouillabaisse with rouille, and caramel-crowned steam-baked apples)
Cocktail Party (puff pastry tarts, Peking wings, oysters, clams, buttered radishes, and more)
Cassoulet for a Crowd (a consomme au Porto and a cassoulet of beans baked with goose, lamb, and sausages, followed by cool pineapple slices)
A Vegetarian Caper (spaghetti squash tossed with eggplant persillade and a gateau of crepes layered with veggies and cheese)
Buffet Dinner (savory appetizers followed by potato gnocchi, old-fashioned country ham, and fresh vegetables a la Grecque, and as a finale an orange Bavarian torte and sliced strawberries with orange liqueur)
Julia's inimitable voice guides the home cook through recipes step-by-step, helping compile shopping lists and making suggestions for leftovers after the party's done.
With 120 full-color photographs
This book and its companion-- Julia's Delicious Little Dinners feature the finest recipes from Julia Child & Company and Julia Child & More Company
114 pages, Hardcover
First published September 29, 1998
About the author
Julia Child
99 books810 followersJulia Carolyn Child was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
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Displaying 1 of 1 review
October 23, 2009
The writing in this book was wonderful--informative, funny, and detailed enough that I felt like I could really cook a whole duck or make a cassoulet....But I'm just not sure why I would want to. I think our modern tastes have gone so much the way of simple and unfussy that the idea of making these elaborate meals just seems like making work for the sake of making work....
Displaying 1 of 1 review