The Buffet Book

by Carole Peck and Carolyn Hart Bryant

Book Overview

Lively, creative, and visually striking, buffet parties are the ultimate in versatility. In this unique book, chef/restaurateur Carole Peck demonstrates how to create fresh and elegantly simple buffets for brunches, barbeques, hors d'oeuvres parties, late-night suppers, holiday dinners, and more. 56 color illustrations.

• Format: Hardcover
• Language: English
• ISBN: 0670865168
• ISBN13: 9780670865161
• Release Date: May 1997
• Publisher: Viking
• Length: 298 Pages
• Weight: 3.15 lbs.
• Dimensions: 10.5" x 1.3" x 9.5"

Customer Reviews

Better without the Photos...

I heard about this book when Carole guest-chef'd on the Martha Stewart TV show. I liked her style and recognized her passion for food, its presentation, and the whole dining experience. So I ordered her book. It's full of great recipes, although I had hoped for a few more make-ahead recipes. As a caterer who works without help, and as someone who wants to enjoy my own parties when I entertain, I'm always looking for well-prepared make-ahead recipes. But overall it's a wonderful cookbook, arranged seasonally and by the occasion, which I love. However, the photographs are horrible. I've never seen a cookbook of this quality with such horrible photographs. Where was the food stylist? Where was the lighting? Many of the photos are overexposed, and most are too busy. I think most of us who love food and cooking also love looking at photos - but we need to be able to tell what the heck it is! I hope Carole makes enough money on this cookbook that she can hire a real food photographer for her next book.

A buffet guide that makes the beginner appear an expert

Although a novice at food preparation, I enjoy cooking for others, preferably in large quanities. At this writing, I have prepared and served two of the buffet menus in this book. Both were a joy to prepare. The clear/concise instructions allow for advance preparation of the menus, with time to actually enjoy the crowd that is being served. Each menu item compliments the next and other similar fare may be matched from different menu plans. I found the book to be a great addition to my collection. This book includes great ideas for food presentation and set-up, from inexpensive to lavish. I would recommend this book for the beginner to intermediate chef. After two successful buffets, I am already planning my third.