Hiring caterers is expensive, and more and more people want to do their own catering for parties and special occasions, but preparing a buffet for a dozen or more guests can be a daunting prospect for even expert cooks. This book offers practical advice, menu suggestions and more than 240 recipes for all kinds of occasions. The recipes are organized in 14 themes, from finger-foods, summer buffets, winter buffets and a Victorian buffet, to a teenagers' party and an Indian buffet. Suggestions for drinks are included, along with recipes for popular alcoholic and non-alcoholic drinks.