Book contents

Introduction
Recipes
Choosing the venue and preparing the room
Planning the meal
Serving and clearing
Soups
Cold starters and hors d’oeuvres
Main course
Vegetables
Salads
Hot puddings
Cold desserts
The cheeseboard
Buffets
Vegetarian meals and special diets
After dinner coffee
The Christmas dinner
Afternoon tea
Accompaniments
Drinks
Food safety
How to prevent accidents in the kitchen
Kitchen equipment and utensils
Fresh produce – how much do you need?
Conversion charts
Index

You can view the Cold starters and hors d’oeuvres chapter by clicking here
(opens in a new window).


shutterstock_415703653-2Knowing how much to allow for wastage in fruit and vegetables can be a problem. At the back of the book is a chart to help you work this out, making it easier to calculate the amount of produce to buy.

The book has more than 100 tips and suggestions to help you with the meal and over 50 recipes that can be easily adjusted to the number you are catering for.

The recipes are all in imperial weights as well as metric, so no problem if you prefer pounds and ounces.

 The quality of the food is very important but so is the service of the meal. The chapter on ‘Serving and clearing’ is full of practical advice to help it go as smoothly as possible.

You can buy Cooking for large numbers through Amazon priced £14.50 + £2.80 p&p.