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Cooking for Crowds by White, Merry E. Book The Fast Free Shipping
FREE US DELIVERY | ISBN: 0691160368 | Quality Books
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eBay-Artikelnr.:383383359299
Artikelmerkmale
- Artikelzustand
- ISBN
- 0691160368
- EAN
- 9780691160368
- Date of Publication
- 2013-12-01
- Publication Name
- N/A
- Type
- Hardback
- Release Title
- Cooking for Crowds: 40th Anniversary Edition
- Artist
- Goldstein, Darra
- Brand
- N/A
- Colour
- N/A
Über dieses Produkt
Product Identifiers
Publisher
Princeton University Press
ISBN-10
0691160368
ISBN-13
9780691160368
eBay Product ID (ePID)
166681864
Product Key Features
Edition
40
Book Title
Cooking for Crowds : 40th Anniversary Edition
Number of Pages
216 Pages
Language
English
Topic
Regional & Ethnic / International, General, Entertaining
Publication Year
2013
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.7 in
Item Weight
30.5 Oz
Item Length
10.4 in
Item Width
8.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2013-024597
Reviews
"Recipes ahead of the curve 40 years ago--dirty rice, pork vindaloo--remain au courant ; others--Swedish meatballs, Charlotte Malakoff au chocolat--exude a retro '70s vibe that's also au courant . Prep details for six, 12, 20 and 50 servings of each recipe are provided. Practical advice abounds, including not to multiply powerful spices like other ingredients. . . . [ Cooking for Crowds ] remains a boffo resource for those hankering to make chicken Bengal for 12 or baklava for 50." ---Anne Kingston, Maclean's, "Simply stated, no community library cookbook collection can be considered complete without the inclusion of a copy of Merry White's Cooking For Crowds ."-- James A. Cox, Midwest Book Review, " Cooking for Crowds by Merry White . . . brings friendly exuberance to the subject of cooking for large numbers that has made me think that, actually, it might be kind of cool to feed a crowd-pleasing lasagne to 50." ---Bee Wilson, Telegraph, Recipes ahead of the curve 40 years ago--dirty rice, pork vindaloo--remain au courant ; others--Swedish meatballs, Charlotte Malakoff au chocolat--exude a retro '70s vibe that's also au courant . Prep details for six, 12, 20 and 50 servings of each recipe are provided. Practical advice abounds, including not to multiply powerful spices like other ingredients. . . . [ Cooking for Crowds ] remains a boffo resource for those hankering to make chicken Bengal for 12 or baklava for 50. ---Anne Kingston, Maclean's, "[T]his is a thoroughly delightful and accessible source of food inspiration for catering creatively for large groups. Cookery clubs and caterers, no matter the size, should definitely bear this one in mind." ---Lois Henderson, Bookpleasures.com, Not just enormously charming but useful, full of sturdy recipes that can still seem mildly exotic no matter how much we flatter ourselves at the sophistication of our palates. . . . This is more, that is, than an artifact of Brooklyn avant la lettre. It's full of practical dishes and tricks you'll call your own, like tossing fresh-roasted almonds in maple syrup to serve on ice cream. ---Corby Kummer, The Atlantic, "Not just enormously charming but useful, full of sturdy recipes that can still seem mildly exotic no matter how much we flatter ourselves at the sophistication of our palates. . . . This is more, that is, than an artifact of Brooklyn avant la lettre. It's full of practical dishes and tricks you'll call your own, like tossing fresh-roasted almonds in maple syrup to serve on ice cream." --Corby Kummer, The Atlantic, The reasons to re-issue the book are tied not only to burgeoning popularity of thematic cook books and culinary memoirs, but also the current healthy eating and nutritional guidelines, which favor hearty vegetables and whole grains (although not butterfat), included in these soups, stews, and salads. Each recipe is a satisfying construction on its own, with suggestions for variations or substitutions in ingredients; with a brief account of its role(s) in a fully satisfying meal. ---Ellen Messer, FoodAnthropology, "[I]t ticks all the boxes. The recipes look great, but mostly the author sounds like somebody I'd love to have dinner with. There are no photos, which is more than fine, as it has lots of sweet black and white drawings by Edward Koren." -- Lobster Squad, "Charmingly illustrated with impish anthropomorphized vegetables and critters by cartoonist Edward Koren. No-nonsense, unusually useful recipes with amounts for 6, 12, 20, or--unlucky you--50 portions." --Heller McAlpin, Barnes and Noble Review, [Merry White's] book, made up of recipes she collected as the caterer for the Harvard Center for European Studies, suggested a new way of entertaining, with self-serve spanakopita, petite shrimp quiche and that savior of the anxious cook, the casserole that can be made a day ahead. Edward Koren's woolly illustrations set the tone: vegetables are our friends, and food tastes best in groups. Even though pesto and vindaloo are no longer exotic, during the holidays her attitude (and her meatballs) may be what every stressed-out host needs. ---Alexandra Lange, New York Times, "The reasons to re-issue the book are tied not only to burgeoning popularity of thematic cook books and culinary memoirs, but also the current healthy eating and nutritional guidelines, which favor hearty vegetables and whole grains (although not butterfat), included in these soups, stews, and salads. Each recipe is a satisfying construction on its own, with suggestions for variations or substitutions in ingredients; with a brief account of its role(s) in a fully satisfying meal." --Ellen Messer, FoodAnthropology, "[Merry White's] book, made up of recipes she collected as the caterer for the Harvard Center for European Studies, suggested a new way of entertaining, with self-serve spanakopita, petite shrimp quiche and that savior of the anxious cook, the casserole that can be made a day ahead. Edward Koren's woolly illustrations set the tone: vegetables are our friends, and food tastes best in groups. Even though pesto and vindaloo are no longer exotic, during the holidays her attitude (and her meatballs) may be what every stressed-out host needs." --Alexandra Lange, New York Times, "[T]his is a thoroughly delightful and accessible source of food inspiration for catering creatively for large groups. Cookery clubs and caterers, no matter the size, should definitely bear this one in mind." --Lois Henderson, Bookpleasures.com, [I]t ticks all the boxes. The recipes look great, but mostly the author sounds like somebody I'd love to have dinner with. There are no photos, which is more than fine, as it has lots of sweet black and white drawings by Edward Koren., "If you're looking for a cookbook that will help you serve a crowd this holiday season, this is a great book for you with plenty of variety. If you're wanting an interesting read about food culture changes, this is also interesting, seeing how commonplace some 'exotic' ingredients from the 70s are now."-- Amy Phelps, News and Sentinel, Cooking for Crowds by Merry White . . . brings friendly exuberance to the subject of cooking for large numbers that has made me think that, actually, it might be kind of cool to feed a crowd-pleasing lasagne to 50. ---Bee Wilson, Telegraph, "Not just enormously charming but useful, full of sturdy recipes that can still seem mildly exotic no matter how much we flatter ourselves at the sophistication of our palates. . . . This is more, that is, than an artifact of Brooklyn avant la lettre. It's full of practical dishes and tricks you'll call your own, like tossing fresh-roasted almonds in maple syrup to serve on ice cream."-- Corby Kummer, The Atlantic, " 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, "Recipes ahead of the curve 40 years ago--dirty rice, pork vindaloo--remain au courant ; others--Swedish meatballs, Charlotte Malakoff au chocolat--exude a retro '70s vibe that's also au courant . Prep details for six, 12, 20 and 50 servings of each recipe are provided. Practical advice abounds, including not to multiply powerful spices like other ingredients. . . . [ Cooking for Crowds ] remains a boffo resource for those hankering to make chicken Bengal for 12 or baklava for 50."-- Anne Kingston, Maclean's, "Simply stated, no community library cookbook collection can be considered complete without the inclusion of a copy of Merry White's Cooking For Crowds ." ---James A. Cox, Midwest Book Review, Simply stated, no community library cookbook collection can be considered complete without the inclusion of a copy of Merry White's Cooking For Crowds . ---James A. Cox, Midwest Book Review, "Charmingly illustrated with impish anthropomorphized vegetables and critters by cartoonist Edward Koren. No-nonsense, unusually useful recipes with amounts for 6, 12, 20, or--unlucky you--50 portions." ---Heller McAlpin, Barnes and Noble Review, "[T]his is a beautifully presented book with an oversized format and fab illustrations by Edward Koren." --Esther N McCarthy, "The reasons to re-issue the book are tied not only to burgeoning popularity of thematic cook books and culinary memoirs, but also the current healthy eating and nutritional guidelines, which favor hearty vegetables and whole grains (although not butterfat), included in these soups, stews, and salads. Each recipe is a satisfying construction on its own, with suggestions for variations or substitutions in ingredients; with a brief account of its role(s) in a fully satisfying meal." ---Ellen Messer, FoodAnthropology, "If you're looking for a cookbook that will help you serve a crowd this holiday season, this is a great book for you with plenty of variety. If you're wanting an interesting read about food culture changes, this is also interesting, seeing how commonplace some 'exotic' ingredients from the 70s are now." ---Amy Phelps, News and Sentinel, "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, "[Merry White's] book, made up of recipes she collected as the caterer for the Harvard Center for European Studies, suggested a new way of entertaining, with self-serve spanakopita, petite shrimp quiche and that savior of the anxious cook, the casserole that can be made a day ahead. Edward Koren's woolly illustrations set the tone: vegetables are our friends, and food tastes best in groups. Even though pesto and vindaloo are no longer exotic, during the holidays her attitude (and her meatballs) may be what every stressed-out host needs." ---Alexandra Lange, New York Times, If you're looking for a cookbook that will help you serve a crowd this holiday season, this is a great book for you with plenty of variety. If you're wanting an interesting read about food culture changes, this is also interesting, seeing how commonplace some 'exotic' ingredients from the 70s are now. ---Amy Phelps, News and Sentinel, " Cooking for Crowds by Merry White . . . brings friendly exuberance to the subject of cooking for large numbers that has made me think that, actually, it might be kind of cool to feed a crowd-pleasing lasagne to 50." --Bee Wilson, Telegraph, "Recipes ahead of the curve 40 years ago--dirty rice, pork vindaloo--remain au courant ; others--Swedish meatballs, Charlotte Malakoff au chocolat--exude a retro '70s vibe that's also au courant . Prep details for six, 12, 20 and 50 servings of each recipe are provided. Practical advice abounds, including not to multiply powerful spices like other ingredients. . . . [ Cooking for Crowds ] remains a boffo resource for those hankering to make chicken Bengal for 12 or baklava for 50." --Anne Kingston, Maclean's, "Simply stated, no community library cookbook collection can be considered complete without the inclusion of a copy of Merry White's Cooking For Crowds ." --James A. Cox, Midwest Book Review, "Not just enormously charming but useful, full of sturdy recipes that can still seem mildly exotic no matter how much we flatter ourselves at the sophistication of our palates. . . . This is more, that is, than an artifact of Brooklyn avant la lettre. It's full of practical dishes and tricks you'll call your own, like tossing fresh-roasted almonds in maple syrup to serve on ice cream." ---Corby Kummer, The Atlantic, "[T]his is a beautifully presented book with an oversized format and fab illustrations by Edward Koren."-- Esther N McCarthy, "Charmingly illustrated with impish anthropomorphized vegetables and critters by cartoonist Edward Koren. No-nonsense, unusually useful recipes with amounts for 6, 12, 20, or--unlucky you--50 portions."-- Heller McAlpin, Barnes and Noble Review, "The reasons to re-issue the book are tied not only to burgeoning popularity of thematic cook books and culinary memoirs, but also the current healthy eating and nutritional guidelines, which favor hearty vegetables and whole grains (although not butterfat), included in these soups, stews, and salads. Each recipe is a satisfying construction on its own, with suggestions for variations or substitutions in ingredients; with a brief account of its role(s) in a fully satisfying meal."-- Ellen Messer, FoodAnthropology, Charmingly illustrated with impish anthropomorphized vegetables and critters by cartoonist Edward Koren. No-nonsense, unusually useful recipes with amounts for 6, 12, 20, or--unlucky you--50 portions. ---Heller McAlpin, Barnes and Noble Review, "If you're looking for a cookbook that will help you serve a crowd this holiday season, this is a great book for you with plenty of variety. If you're wanting an interesting read about food culture changes, this is also interesting, seeing how commonplace some 'exotic' ingredients from the 70s are now." --Amy Phelps, News and Sentinel, [T]his is a thoroughly delightful and accessible source of food inspiration for catering creatively for large groups. Cookery clubs and caterers, no matter the size, should definitely bear this one in mind. ---Lois Henderson, Bookpleasures.com, " Cooking for Crowds by Merry White . . . brings friendly exuberance to the subject of cooking for large numbers that has made me think that, actually, it might be kind of cool to feed a crowd-pleasing lasagne to 50."-- Bee Wilson, Telegraph, "[T]his is a thoroughly delightful and accessible source of food inspiration for catering creatively for large groups. Cookery clubs and caterers, no matter the size, should definitely bear this one in mind."-- Lois Henderson, Bookpleasures.com, "[Merry White's] book, made up of recipes she collected as the caterer for the Harvard Center for European Studies, suggested a new way of entertaining, with self-serve spanakopita, petite shrimp quiche and that savior of the anxious cook, the casserole that can be made a day ahead. Edward Koren's woolly illustrations set the tone: vegetables are our friends, and food tastes best in groups. Even though pesto and vindaloo are no longer exotic, during the holidays her attitude (and her meatballs) may be what every stressed-out host needs."-- Alexandra Lange, New York Times
Dewey Edition
23
Dewey Decimal
641.57
Edition Description
Revised edition,Anniversary
Synopsis
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.
LC Classification Number
TX820.W48 2014
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Angemeldet als gewerblicher Verkäufer
Verkäuferbewertungen (1'555'969)
- t***- (9099)- Bewertung vom Käufer.Letzter MonatBestätigter KaufAAAAAAA
- s***y (360)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGreat! Seller worked hard to source a copy of this book for me in excellent shape, thanks!
- a***0 (66)- Bewertung vom Käufer.Letzter MonatBestätigter KaufAwesome seller . Great prices and fast shipping .