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This cookbook draws on Garten's experience as a caterer, as well as her knowledge of what people really want to eat. She has gathered her favorite recipes and included timesaving tips. Garten starts with appetizers including hummus and guacamole, French Onion Soup and Corn Cheddar Chowder, Baked Virginia Ham and Salmon with Fennel, Roasted Carrots and Caramelized Butternut Squash. Afterwards, she goes on to one amazing dessert after another. There are also breakfast specialties.
Savory dishes such as turkey meatloaf and lobster potpie are sure to be crowd pleasers. Potato-fennel gratin improves simpler spud creations; one can go over the top with buttery, creamy Parmesan smashed potatoes. Croissant bread pudding provides a rich ending to a grand dinner. For those entertaining overnight guests, Garten offers a handful of trendy breakfast scones. A chapter on finger foods provides the basis for grazing or for summer lawn cocktail parties. Garten's use of extra-large eggs as her standard measure may cause some cooks to encounter difficulties in reproducing some recipes.
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