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1 Burnside Cooking and Food- Professional and Quantity
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This title in other editions

Cooking for Crowds

by

Cooking for Crowds Cover

 

Synopses & Reviews

Publisher Comments:

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:

"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

About the Author

Merry White is professor of anthropology at Boston University. Her books include "Coffee Life in Japan" and "Noodles Galore". She teaches anthropology courses on food and social change, and has been a caterer, cookbook writer, and food journalist. She received Japan's prestigious Order of the Rising Sun, Gold Rays with Neck Ribbon, for her distinguished achievements in promoting Japanese culture. Edward Koren's acclaimed drawings have appeared in the "New Yorker", the "New York Times", "Vanity Fair", and many other publications. He has illustrated many books, including "Poems I Wrote When No One Was Looking".

Table of Contents

Foreword by Darra Goldstein ix

Introduction to the New Edition xvi

Introduction to the First Edition xxiii

Pots, Pans, and Utensils xxvii

Herbs and Spices xxxi

Conversion xxxiv

Acknowledgments xxxv

Soups and Starters 1

Main Dishes 43

Vegetables and Side Dishes 117

Desserts 141

List of Illustrations 171

Index 173

Product Details

ISBN:
9780691160368
Author:
White, Merry
Publisher:
Princeton University Press
Author:
Goldstein, Darra
Author:
Koren, Edward
Author:
White, Merry E.
Author:
Koren, Edward E.
Subject:
International
Subject:
Cooking and Food-International General
Subject:
Sociology
Subject:
Anthropology
Publication Date:
20131231
Binding:
HARDCOVER
Language:
English
Illustrations:
94 halftones.
Pages:
216
Dimensions:
8.5 x 10 in

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Related Subjects

Cooking and Food » General
Cooking and Food » Professional and Quantity
Cooking and Food » Regional and Ethnic » International General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Special Occasions » Entertaining
History and Social Science » Politics » General

Cooking for Crowds New Hardcover
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$29.95 In Stock
Product details 216 pages Princeton University Press - English 9780691160368 Reviews:
"Synopsis" by , "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

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