I LOVE THIS BOOK SO MUCH!
It’s indispensable. Particularly if you ever give large, I mean LARGE cocktail or holiday parties. He’s got every area of party-giving covered, from late breakfast, to ladies-only lunches, to dinners, buffets, cocktail parties, outdoor parties and big celebrations. Some of the recipes might look dated to the more modern palate, but don’t judge a book by it’s cover–hahaha, sorry.
No, seriously. The Dean of American Cookery will not steer you wrong.
From The James Beard Foundation:
James Beard’s Menus for Entertaining
Delacorte Press, 1965. Revised in 1970, 1975, 1996, and 2004 (paperback).
“To entertain successfully one must create with the imagination of a playwright, plan with the skill of a director, and perform with the instincts of an actor,” Beard, a consummate entertainer and would-be actor, wrote in the introduction to James Beard’s Menus for Entertaining. The cover photo shows Beard in tuxedo and trademark bow tie, carving a joint festooned with hâtelets. But, like all of Beard’s books, his Menus for Entertaining is eclectic and democratic; it runs the gamut from artichoke bottoms with foie gras and saddle of lamb Prince Orloff to country ham and Irish stew. It offers low-calorie recipes, too.
Ingredients
- *****************************************************
- James Beard's Glazed Spareribs for a Cocktail Party for 30
- from Menus for Entertaining, 1965, Delacorte Press
- You will need about 20 pounds. Roast them, a few pounds at a time with salt and pepper for 45 minutes in a 350* oven. This can be done well ahead of time. Cool the ribs, and cut them into individual portions.
- (I do the ribs a bit differently--roast whatever amount you want at 300* for 2-3 hours. Low and slow will make them a bit more tender and easier to eat)
- Prepare a glazing sauce for each five pounds of spareribs:
- 1 cup soy sauce
- 1 1/2 cups ketchup
- 1 1/2 cups honey
- 5 cloves garlic, minced
- 1 teaspoon Tabasco
Instructions
- *****************************************************
- James Beard's Glazed Spareribs for a Cocktail Party for 30
- from Menus for Entertaining, 1965, Delacorte Press
- You will need about 20 pounds. Roast them, a few pounds at a time with salt and pepper for 45 minutes in a 350* oven. This can be done well ahead of time. Cool the ribs, and cut them into individual portions.
- (I do the ribs a bit differently--roast whatever amount you want at 300* for 2-3 hours. Low and slow will make them a bit more tender and easier to eat)
- Prepare a glazing sauce for each five pounds of spareribs:
- Mix all ingredients thoroughly. Place spareribs on racks over baking pans, brush well with the glaze, and roast for 10 minutes at 450* or until they are glossy and crisp. Baste several times during baking.
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