<div><i>Susan Wyler's indispensable classic is back in print-now better than ever, with more than a dozen new menus, over 70 new recipes, and a wealth of updated strategies</i><br><br>The original edition of <i>Cooking for a Crowd</i> won great praise all around: Florence Fabricant named it one of the <i>New York Times</i> best books of the season. Perla Meyers, author of <i>How to Peel a Peach</i>, advised, "Keep this book as a reference whenever you are entertaining." And Rose Levy Berenbaum, author of <i>The Cake Bible</i>, declared, "She puts together the components of a dinner with the passion, perfection, and ease of a master painter. The game plans . . . enable any cook to impress without risk."<br><br>This new edition builds on the premise of the original-that many a home cook can manage the occasional dinner party for 4 to 6, but when it comes to entertaining a crowd of 10 or more, the logistics become exponentially more complicated. Wyler's ingeniously user-friendly combination of creative menus, do-ahead game plans, and crowd-pleasing recipes makes it possible for any home cook to entertain on a large scale.<br><br>Wyler has expanded the volume to include over 225 recipes and 35 menus for a variety of sizes and occasions-such as Tuscan Lunch for 12 to 16, Black and Orange Halloween Party for 24, even a Wedding Supper for 50.<br><br>A perfect balance of inspiring and instructive, <i>Cooking for a Crowd</i> is a must-have for all home cooks who want to bring large groups of family and friends together at the table.<br></div>