Books

Cuisine for Crowds has been designed to meet the needs of the hospitality industry, students and keen home cooks alike. The areas covered have been chosen to complement the cookery subjects being taught within the National Curriculum Framework at TAFE as well as provide valuable information to Hospitality management students who are studying cookery as part of their course.

Commercial caterers will find that the recipes encourage creativity and flexibility and will help them to extend their repertoire of dishes and adapt many to meet the needs of the rapidly expanding vegetarian market. Each of the recipes is for 25 people, with instructions on how to increase or decrease quantities.

The theory component is user friendly and easy to follow, providing a ready reference for the home cook who is preparing for a dinner party or special occasion where recipes for larger numbers are required. The classical and modern recipes allow for a comprehensive choice and there is something offered for all preferences and tastes. Colour photographs and a foreword by Ian Parmenter enhance the text. There is also a guide to organising a function and a comprehensive glossary of terms.