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Catering Events

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Today’s caterers may be called upon to do everything from comfort foods like macaroni & cheese to molecular gastronomy techniques like foams and pearls—all in the same weekend. Ten chefs from around the country who face these challenges every day share their menus, recipes and event ideas. 

A great resource for caterers of all kinds, with comments and tips from chefs who are experienced at creating great events for their clients, whether they’re for 10 guests or 10,000.


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Hardcover; 216 pages; 7"w x 10 1/2"h