Composing a Menu

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About
Don’t be daunted by meal planning, whether it be for yourself, one other, or five others. Remember to keep things simple and don’t feel obligated to put out huge amounts of food. A few well-prepared dishes, balanced in flavor, texture, color, and appearance, will be pleasing for both you and your guests. Here are a few principles to keep in mind.