About this item
Susan Wyler's indispensable classic is back in print--now better than ever, with more than a dozen new menus, over 70 new recipes, and a wealth of updated strategies The original edition of Cooking for a Crowd won great praise all around: Florence Fabricant named it one of the New York Times best books of the season. Perla Meyers, author of How to Peel a Peach, advised, "Keep this book as a reference whenever you are entertaining." And Rose Levy Berenbaum, author of The Cake Bible, declared, "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." This new edition builds on the premise of the original-that many a home cook can manage the occasional dinner party for 4 to 6, but when it comes to entertaining a crowd of 10 or more, the logistics become exponentially more complicated.
About the Author
Susan Wyler is a Registered Dietitian Nutritionist in private practice and an adjunct instructor in the graduate nutrition department at the University of North Carolina Chapel Hill. In addition to a Master's in Public Health, Wyler has a long history as cookbook author and food editor, most notably of Food & Wine magazine. Her Cooking from a Country Farmhouse was a favorite of Julia Child, and both Cooking for a Crowd and Simply Stews were reviewed as best cookbooks of the season by The New York Times. Working with the eminent Swiss doctor, Thomas Rau, M.D., on The Swiss Secret to Optimal Health introduced Wyler to integrative medicine and the link between food and health. With Dr. Jorge E. Rodriguez, she wrote The Acid Reflux Solution and most recently, The Diabetes Solution: How to Control Type 2 Diabetes and Reverse Prediabetes Using Simple Diet and Lifestyle Changes.
