Cooking for a Crowd (Updated edition): Menus, Recipes, and Strategies for Entertaining 10 to 50 by Susan Wyler

  • Three-mushroom lasagna with Gorgonzola sauce (page 2)

    from Cooking for a Crowd (Updated edition): Menus, Recipes, and Strategies for Entertaining 10 to 50 Cooking for a Crowd (Updated edition) by Susan Wyler

    • Categories: Pasta, baked; Main course; Cooking ahead; Cooking for a crowd; Entertaining & parties; Italian; Vegetarian
    • Ingredients: dried porcini mushrooms; butter; shallots; white mushrooms; tarragon; ground cayenne pepper; lemons; shiitake mushrooms; milk; heavy cream; Gorgonzola dolce cheese; Parmesan cheese; all-purpose flour
    • Accompaniments: Mediterranean seafood casserole; Composed salad of carrots, beets, and cucumber
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Notes about this book

  • robm on December 15, 2011

    Really great recipes for small groups and large crowds up to 50! If you're having a big party, or need to take a dish to a potluck, this book is indispensable. The recipes aren't all the clichéd standards, but they're all eminently doable! Everything from Three-Mushroom Lasagne with Gorgonzola Sauce to Barbacoa of Lamb. Organized by menus and events, with tips on do-ahead tasks, and the ingredients are already increased to yield larger sized portions so you don't have to multiply everything (or guess) yourself!

Notes about Recipes in this book

  • Coriander chicken rolls

    • Dcampos on January 25, 2024

      These are fabulous. When passed for a large party, people seek out the server for more. They freeze perfectly. I usually serve with a Sweet Thai chili sauce or a spicy ponzu style sauce.

  • Chef Mickey's pulled pork

    • Nancith on July 16, 2018

      This was a not-so-successful hybridization for me. Recipe calls for boiling pork shoulder, then smoking on a grill. Well, we have no grill, so I finished in the oven per another recipe (that one began with brining--no place to do that either!) Since the time in the oven was a guess, I overdid it, resulting in a rather dry end product. Someone who can prepare this exactly as recipe requires may have better luck. I'll probably stick with slow cooker pulled pork in future--& I don't even eat it!

  • Poot's secret Tennessee barbecue sauce

    • Nancith on July 16, 2018

      This is a great BBQ sauce for those who like spicy heat. No celery seeds around, so that flavor was missing, although I would think it a bit disconcerting to have little seeds floating around in one's BBQ sauce. This is not a thick sauce if cooked according to recipe, although it could certainly be cooked down further to thicken up. It was not my favorite since my preference is sweet & tangy, but others loved the heat.

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  • ISBN 10 1594860114
  • ISBN 13 9781594860119
  • Linked ISBNs
  • Published Oct 07 2005
  • Format Paperback
  • Page Count 288
  • Language English
  • Edition Updated
  • Countries United States
  • Publisher Rodale
  • Imprint Rodale Press

Publishers Text

When Susan Wyler's fabulous Cooking for a Crowd first appeared, Perla Myers, author of The Seasonal Kitchen, wrote, "She's a wonderful writer and Cooking for a Crowd proves her imaginative cooking. Keep her book as a reference when you are entertaining." And Rose Levy Berenbaum, author of Romantic and Classic Cakes, said, "She puts together the components of a dinner with the passion, perfection and ease of a master painter. The game plans...enable any cook to impress without risk."


Now this classic is back--and it's better than ever. Wyler has completely updated her book to address today's style of at-home celebrations, which are often more casual and multigenerational, and she shows us how to make good use of select ingredients from around the world now that so many foods are widely available. With 230 surefire recipes, this expanded volume includes over 30 year-round menus, each offering a flexible timetable for do-ahead preparation. From a Mexican Grillfest to a Passover Seder, from an elegant five-course sit-down meal for 18 to a Halloween Party for 30, Wyler's attention to detail and good taste will take the stress out of entertaining, even for the busiest cook.

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