Vendre One Taste: Event cooking for herbivores, carnivores, gluten-free, dairy-free

How do you cook for events large and small; with vegetarians, carnivores, gluten-free and dairy-free, and make sure everyone is nourished and sits down to the same meal? Creating menus that are adventurous and comforting while delivering meals that all of the guests can enjoy, regardless of their food druthers or restrictions, the author has designed a framework that riffs on Thai, Mediterranean, Mexican, African, and other cuisines to provide meals that satisfy the vegetarian who doesnt like vegetables, the gluten-free carnivore who wants cheese on the side, and everyone else.

Leslie Crabtree has spent 15 years cooking at retreat centers in Northern California and Oregon and presents her method here, complete with recipes vendre, shopping lists, and prep lists for ten days of hearty breakfasts, international lunches and light suppers.

One Taste is an invaluable resource for cooks at retreat centers, as well as those cooking for weddings, family reunions or any event with lots of hungry guests that have various dietary preferences.