"12 Perfect Parties!"
A Guide for the Party Planner
by
Book Cover & Preview Text
Having a party? This book is a must for you. Two chefs have put together "perfect party" guidelines. What to serve, how to prepare it, what wines to serve at your party and many food details that will make any party a success. "12 Perfect Parties!" is a new and different concept in party planning because it provides ideas that let you use your own imagination. This book has all the menus you need and directions as to how to prepare tasty food. The two chefs have always kept in mind that you need the flexibility to allow you to create your own ideas based on the concepts in this book. Using our guidelines, the home cook can prepare many tasty dishes for family and guests. Examples of the contents are parties for - After the Show when you are looking for the perfect snacks, Outdoor Barbecue for the folks who like to do their thing in the out of doors, Beer Bash Dinner with beer recipes that will please, Brunch Menu for those times when breakfast and lunch come together, Fireside Dinner for a quiet evening with friends, Winter Holidays for those special Christmas parties, Luau with an Hawaiian flair, Picnics for the adventurous to take along into the woods or beach, Pool Party for the swanky jet-set with poolside friends, Sports Lunch for the times when TV is brimming with favorite football, soccer and baseball games, St. Patrick's Day for the Irish in us all, and a Wine Taster's Dinner for those who appreciate good food and a glass of fine wine along with the warmth of close friends who enjoy the same things.
Formats
Book Details
About the Book
In "12 Perfect Parties!" we offer stimulating, creative and simple to use menu ideas for groups of the people or up to fifty or more. This will allow you, the party planner, to create special parties in your home using your own skills. Imagine ten or more guests coming to dinner for a special occasion. How much food should you prepare? How can you keep it simple? Every cook knows there are many ways to prepare any given dish, using recipe variations so abundant in books, online, magazines and newspapers.
About the Author
For the past 40 years Chef Dean Kasner has devoted his life to the culinary arts and has visited the inns and country cafes of Europe and the world. Experiences in Ireland, America and Canada help mold Chef Kasner into a certified Red Seal Chef for all Cuisines. Chef Kasner says, "There is more to cooking than just preparing food and putting it on the table." Dean Kasner is the co-author of "The Tasty Cuisine of Wolf Creek Inn" in southern Oregon. Chef John Taylor received his original training at O'Mealy's Restaurant in Oklahoma City learning the trade as a butcher and graduating to the kitchen as a salad chef. At the age of 18, he went on to become a fry cook and eventually was handed the title of kitchen chef. John now cooks for large crowds at fund raisers like Italian Night for the Rogue Valley Symphony. Chef Taylor has his own line of gourmet hot sauces and is the author and co-author of five cookbooks, including "Someone up There Can Cook", "The Komplete Kookbook", "JT Cooks", "JT Cooks again", and "The Tasty Cuisine of Wolf Creek Inn". Chef Taylor is a graduate of Top Chef University.