Average Reviews:
(More customer reviews)This book was for me a primer. I enjoyed cooking, knew a few basics, had the time and desire, but lacked experience to put together elegant, imaginative, satisfying and most important, delicious meals for special occasions. In spite of its ambitious menus with fancy hors d'oeuvres and desserts, this book was a patient teacher.
The cooking instructions were friendly, but detailed enough for anyone to get first rate results, even the first time. I committed to heart a few of the basic recipes, like the poached pairs and the caramel sauce, that I found myself making over and over again on whims. It helped me gain confidence to experiment; I applied the candied orange rind confetti from the book's orange slices and blueberries, to grapefruit sorbet and created a new hit. That led to experiments with the details of other courses and finally the menus themselves.
Julia's "Menus for Special Occasions" is an important resource in my kitchen. It's a constant inspiration. I recommend it for any who does not already have it, or its earlier incarnation as two separate volumes: Julia Child & Company, and Julia Child & More Company.
Click Here to see more reviews about: Julia's Menus for Special Occasions: Six menus for special celebrations--from a cocktail party to a buffet dinner.
Here are Julia's six exceptional menus for special or hard-to-plan-for occasionsEverything 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 banquets: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 photographsThis book and its companion--Julia's Delicious Little Dinners feature the finest recipes from Julia Child & Company andJulia Child & More Company
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