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The Gourmet Potluck: Show-Stopping Recipes for the Buffet Table by Beth Hensperger

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Notes about this book

  • Breadcrumbs on July 24, 2011

    A great little book. Kids adore the Cap'n Crunch coated Baked Chicken Tenders w Creole Mustard Sauce (p.38). Sauce has silken tofu. Vegetable Torta looks lovely. Sweet Potato Torta w Apple, Parmesan and Fresh Thyme would be a perfect fall dish.

Notes about Recipes in this book

  • Roasted winter roots with lemon-cilantro crumbs

    • Nancith on December 13, 2016

      Super delicious! A big hit at the potluck. The combination of veggies is great, although use golden beets rather than red if you don't want the other veggies to be stained. Balsamic vinegar mixed in before roasting was a nice touch. I chose rosemary for the herb & was lazy & used panko crumbs instead of fresh breadcrumbs. This makes a huge amount and should go a long way at a gathering.

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Reviews about this book

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  • ISBN 10 1580087418
  • ISBN 13 9781580087414
  • Published Jul 31 2006
  • Format Paperback
  • Page Count 112
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

The definitive guide to being the star of every potluck, with straightforward, sophisticated recipes scaled to serve 10 to 16 people. Features more than 50 main and side dish recipes and 20 full-color photographs. Each recipe includes prep timeline, serving dishes and utensils needed, transportation notes, and reheating requirements.

Selected Recipes:

  • Roast Filet of Beef with Green Peppercorn - Mustard Sauce

  • Pasta with Two Pestos

  • Roasted Eggplant, Tomato, and Mozzarella Casserole

  • Oven-Poached Whole Salmon

  • Sweet Potato Torte with Apple, Parmesan, and Fresh Thyme

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