Entertaining

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 43,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore. Abigail Kirsch, co-owner of Abigail Kirsch, Catering Relationships, credits her grandmother for her cooking and baking skills, and her mother for leaving her at home alone to get dinner ready. After attending The Culinary Institute of America in New Haven as well as Le Cordon Bleu in France, she opened a cooking school in the basement of her home to advance her dreams of becoming a chef. Today, Abigail Kirsch, Catering Relationships is recognized for its excellence, which comes from the company's obsessive commitment to perfection, no matter the size of the event and no matter the occasion.

INTRODUCTION vi CHAPTER 1 Planning Your Party 1 CHAPTER 2 Hors d'Oeuvre and Finger Foods 31 CHAPTER 3 The First Course 95 CHAPTER 4 The Main Course 125 CHAPTER 5 Casual Foods 170 CHAPTER 6 Breakfast and Brunch 205 CHAPTER 7 Salads and Side Dishes 235 CHAPTER 8 The Last Course 271 CHAPTER 9 Beverages 303 INDEX 333