Buffets are America's favorite way to entertain, and who better to write the definitive book on the subject than Carole Peck? As executive chef at top restaurants, resorts and clubs across the country and owner of a series of successful restaurants in Austin, Miami, New York and western Connecticut, Peck has won critical acclaim for her distinctive and innovative cuisine based on the finest locally grown and produced ingredients. Carole Peck's Good News Cafe in Woodbury, Connecticut, has garnered numerous honors over the past decade, including selection as "Restaurant of the Year" by the National Restaurant Association in 2000 and "Best American Restaurant Statewide" in Connecticut Magazine's 2003 Readers' Choice Poll. At the same time, Peck has become a much sought-after caterer for weddings and countless other special occasions, demonstrating creativity and imagination in producing exquisite foods for large parties.
The Buffet Book presents a dozen complete menus crafted for a wide range of special occasions, ranging from informal brunch and summer cookout spreads to a spring holiday dinner and an Asian feast. Readers will discover the secrets of creating fresh and elegantly simple buffets in each of the more than 175 recipes offered in this book.
Peck gives reassuring and practical advice about every detail of buffet entertaining, including tips throughout the book on advance preparation for parties. Striking photographs showcase inspired ideas for buffet table designs and locations, such as an all-through-the-house party in a charming farmhouse, a picnic buffet in a flower garden, and a glittering champagne dinner in a formal dining room. Whatever the occasion, from a soup buffet for 10 to a wedding luncheon for 50, The Buffet Book offers a practical guide to planning and pulling off the perfect party.
In her introduction to The Buffet Book, Peck notes that the "new-style buffets" presented in the book place the emphasis on seasonal, fresh and appealing foods, varied and interesting menus, and a simple and natural design in keeping with each menu. "Most important," she adds, "the buffets I do today are flexible and fun, with an emphasis on personal style.
"I have always thought that buffets are one of the best ways to bring good food and good people together," she writes. "Over the years I have created so many buffet parties -- for myself, my catering clients, restaurants and clubs -- that it seemed only natural for me to do a book about them. I am delighted to have the opportunity here to share the menus, recipes and ideas that have proven successful for me."
table of contents|
Spring & Summer
Spring Ahead Dinner
Flower Garden Party
Buddha's Delight: An Asian Buffet
A Mediterranean Buffet
A Wedding Celebration
Autumn & Winter
Breakfast, Brunch & Beyond
Soups as a Meal
An Hors d'Oeuvres Buffet
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