New York parties: the art of hosting
From intimate dinners to corporate cocktails, the caterers for the rich and famous tell the reader how to entertain with flair. Includes tips on developing a theme, selecting caterers, and stocking the bar, plus a selection of 150 innovative recipes. 150 full-color photos.
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BAKING POWDER baking sheet blend boiling water bowl brown caterer celery cheese CHILI chocolate CHOPPED FRESH combine cook cool CORN OIL Cover and refrigerate CUP CHOPPED CUP FRESH CUP SUGAR CUP UNSALTED BUTTER CUPS HEAVY CREAM dinner dough Drain egg yolks fennel food processor FRESH LEMON JUICE garlic garnish GINGER ROOT guests HEAVY CREAM heavy saucepan high heat host LARGE EGG low heat Lower the heat medium heat menu metal blade milk mixture mushrooms OLIVE OIL onion orange oven to 350 pan over medium PARSLEY party pastry Peel PEPPER TO TASTE PIGNOLI Place potatoes Preheat the oven Remove rice roasting Salad salt and pepper SAUCE saute pan scallions Serve immediately SERVES 12 sesame shallots shrimp simmer slices Sprinkle TABASCO SAUCE TABLESPOON MINCED FRESH TABLESPOONS TASTE SERVES TEASPOON TEASPOON GROUND TOMATO vegetables vinaigrette Vz CUP Vz POUND Vz TEASPOON warm watercress Whisk WINE VINEGAR WORCESTERSHIRE SAUCE