A new edition of the classic cookbook for groups of six to fifty guests
When Cooking for Crowds was first published in 1974, home cooks in America were just waking up to the great foods the rest of the world was eating, from pesto and curries to Ukrainian pork and baklava. Now Merry White's indispensable classic is back in print for a new generation of readers to savor, and her international recipes are as crowd-pleasing as ever―whether you are hosting a large party numbering in the dozens, or a more intimate gathering of family and friends.
In this delightful cookbook, White shares all the ingenious tricks she learned as a young Harvard graduate student earning her way through school as a caterer to European scholars, heads of state, and cosmopolitans like Jacqueline Kennedy Onassis. With the help of her friend Julia Child, the cook just down the block in Cambridge, White surmounted unforeseen obstacles and epic-sized crises in the kitchen, along the way developing the surefire strategies described here. All of these recipes can be prepared in your kitchen using ordinary pots, pans, and utensils. For each tantalizing recipe, White gives portions for serving groups of six, twelve, twenty, and fifty.
Featuring a lively new introduction by White and Edward Koren's charming illustrations, Cooking for Crowds offers simple, step-by-step instructions for easy cooking and entertaining on a grand scale―from hors d'oeuvres to desserts.
"synopsis" may belong to another edition of this title.
"Cooking for Crowds represents a coming-of-age moment in the cultural history of food, cooking, and taste in America. It has been one of my favorite cookbooks for more than thirty years."--Peter Gourevitch, founding dean, School of International Relations and Pacific Studies, University of California, San Diego
"Corky White has been persuaded to reissue the cookbook that was so much a part of our youthful gatherings. These diverse (and feasible) recipes for large tables are ideal for any occasion, whatever your group passions. Edward Koren's illustrations capture the unbuttoned hirsute fellowship of ingredients and diners."--Charles Maier, Harvard University
"[T]his is a beautifully presented book with an oversized format and fab illustrations by Edward Koren."--Esther N McCarthy
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