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Do It for Less! Parties: Tricks of the Trade from Professional Caterers' Kitchen : The how-to cookbook and guide to catering your own party for 12 to 75 guests without breakin (Anglais) Broché – 1 octobre 2004


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There are umpteen reasons to throw a party: birthdays, weddings, baby showers, bridal showers, bar mitzvahs, bat mitzvahs, new jobs, leaving jobs, family get-togethers, holidays, new homes, relocating-or just because you enjoy good friends, great food, and entertaining. Lire la première page
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Front Cover | Copyright | Table des matières | Extrait | Index
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Amazon.com: 32 commentaires
25 internautes sur 25 ont trouvé ce commentaire utile 
sophisticated but easy 1 avril 2005
Par KT - Publié sur Amazon.com
Format: Broché
This is my new favorite book because the flavors are sophisticated but the recipes are easy! Interesting recipes in quantities for 12, 25, 50, and 75 are hard to find. I will probably use this book more for filling my freezer with family dinners and for brown bag lunches in single serving containers. The advice is practical. Plus there is tons of fun extra information, substitutions and saving time or money. Even decorations and invitation ideas are provided if you want to knock yourself out.

So far I have cooked the Arabian Nights menu with Marrakech Chicken and Lamb Tangine. Both were well received at a luncheon meeting for volunteers and by my husband. With Tabouuleh Salad, Minted Yogurt Sauce and Pita for side dishes, I didn't bother trying the Chocolate Baklava, but will do so another time. The recipes seem to be well-tested and accurate in portion sizes. Both the chicken and the lamb were rich and complex without using chiles.
22 internautes sur 22 ont trouvé ce commentaire utile 
A FABULOUS AND INFORMATIVE PARTY PLANNING BOOK 18 mars 2005
Par M. Phillips - Publié sur Amazon.com
Format: Broché
DO IT FOR LESS PARTIES by Denise Vivaldo is a must-have book for anyone planning a party. Denise and her team offer valuable diagrams and charts on everything from how to set the table to how to choose the appropriate wine glass. They provide a detailed map of how to develop and maintain the perfect buffet. They take the headache out of preparation by offering sample shopping lists and planning strategies. One great chapter is "57 Morsels of Kitchen Wisdom," which provides informative tips and tricks that most cook and party planning books ignore. The suggested theme parties are a unique departure from the same old same old. DO IT FOR LESS is an essential addition to any library.
18 internautes sur 19 ont trouvé ce commentaire utile 
Parties Made Simple 22 mars 2005
Par Catherine Snedaker - Publié sur Amazon.com
Format: Broché
Here's the answer to a hostess's prayers. Whether you are serving 12 or 75, Vivaldo and company make it seem like a snap. I bought the book because I faced a daunting party for 50, read it through, kept it at my elbow during pre-party prep and on the big day enjoyed myself as much as my guests did, without stress, exhaustion, frustration or, most important, breaking the bank.

Even if you don't give many parties, tips about saving time and money are invaluable for everyday cooking.

This one is a WINNER>

Kit Snedaker

formerly food/travel editor of the late lamented Los Angeles Herald Examiner.
10 internautes sur 10 ont trouvé ce commentaire utile 
Misleading title 16 décembre 2010
Par Lindell - Publié sur Amazon.com
Format: Broché Achat vérifié
Although this is a fine party planning book with a good selection of menus and recipes, given the "Do it for Less!" in the title, I was expecting a lot of money saving tips. There are practically none, except for "make a budget and stick with it." So on that front it was completely disappointing and I probably would have given it just one star.

But if it had been named something that didn't indicate saving money, I probably would have given it 4 or 5 stars because I do like the recipes and it has good general tips like setting up buffets for good traffic flow, multiplying menus for big crowds, etc.

I just wish someone would write a good money-saving party cookbook.
9 internautes sur 9 ont trouvé ce commentaire utile 
Serving a crowd? Not a problem! 23 août 2007
Par Judy Bart Kancigor - Publié sur Amazon.com
Format: Broché
by Judy Bart Kancigor, author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family

from The Orange County Register
January 25, 2007

I am not a football fan. My idea of a super bowl is my mother's Val St. Lambert. But I do love a party, so if my centerpiece has to be the TV, hey, think of what I'm saving on flowers!

My Superbowl guest list is growing each day, and I'm getting nervous. Just how much food do I need for a crowd? And then there's the expense. Not to worry. With Denise Vivaldo's cookbook and catering guide "Do It For Less! Parties" I know I can throw a bash that won't stress me out and won't break the bank.

"People are not used to cooking in quantities," said Vivaldo, a classically trained chef and caterer, whose company, Food Fanatics, specializes in recipe development, consulting, and food styling for print, film and television. "It freaks them out to see how much food they've got. Is it enough? It is too much?" This book eliminates the guesswork with recipes given in chart form for 12, 25, 50 or 75 guests. "Remember, the more things you have on the menu, the smaller the portions you need to serve," Vivaldo advised.

But how much will this party cost, I wonder. "When people entertain, they spend a lot of money instead of keeping it simple," Vivaldo noted. "If you're having a lot of people, you don't have to offer a complete bar. Why not make one kind of drink, say Cosmopolitans, and add something non-alcoholic and some water and you've got it."

This seasoned professional, who has catered 10,000 parties (serving the likes of Arnold Schwarzenegger, Bette Midler and Prince Charles), reveals her tricks of the trade for everything from planning the menu to napkin folding.

"When we're entertaining, we're all our own harshest critics," she said. "But if someone else has set the table, the simplest meal is divine."

Vivaldo offers nine complete party themes, each with a menu, shopping list, decorating ideas (including invitations, table linens, favors and entertainment), time- and money-saving tips, an equipment list and a menu countdown, so you're not doing everything at the last minute.

"You don't need to spend a lot of money on matching linens," Vivaldo advised. "Look around your house. Everything doesn't have to match. Be creative. You can use a Mexican serape or even $10 sheets from Target. People don't come to your home to see your couch. They come for the company and a glass of wine."

For Superbowl I'll score with the Toscana menu: Classic Caesar Salad, Chilled Penne Pasta with Pesto and Pine Nuts, Italian Meatball Lasagna, Sweet Potato Gnocchi with Sage Butter Sauce, Tiramisu, and Chocolate Almond Biscotti. Touchdown!

Vivaldo's game plan makes it all simple, starting with shopping for non-perishables the week before. I see two days before the game I can prepare the gnocchi dough and biscotti, with the bulk of the cooking the following day. On party day I have only to cook the gnocchi, reheat the lasagna and gnocchi sauce, toss the salad and brew coffee. Then I can relax and enjoy the game. Or you enjoy the game and I'll enjoy you!

"People make themselves crazy when they entertain," Vivaldo reflected. "If you could enjoy yourself more, you would do it more often."

CHILLED PENNE PASTA WITH PESTO AND PINE NUTS
from "Do It For Less! Parties" (Terrace) by Denise Vivaldo

1 1/2 pounds penne pasta (uncooked)
1 cup extra-virgin olive oil, plus more as needed
4 cups fresh basil leaves
1/3 cup walnuts
4 garlic cloves, peeled
4 ounces grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup pine nuts, toasted

1. Bring a large stockpot of salted water to a rolling boil. Cook pasta in batches until al dente, 8 to 10 minutes, being careful not to overcook. Drain. Drizzle with a little olive oil if needed to keep from sticking.
2. Process basil leaves, olive oil, walnuts, garlic, Parmesan cheese, salt and pepper with a food processor until mixture forms a coarse paste. Taste and adjust seasonings.
3. Toss cooked pasta and pesto together in a large mixing bowl (in batches if needed for manageability). Sprinkle with toasted pine nuts.
3. Cover and chill until ready to serve. Serves 12 (options for 25, 50 and 75 in the book)
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