TY  - BOOK
AU  - White,Merry E.
AU  - Goldstein,Darra
AU  - Koren,Edward
TI  - Cooking for Crowds: 40th Anniversary Edition 
SN  - 9781400848829
AV  - TX820 .W48 2014eb
U1  - 641.5/7 23
PY  - 2013///]
CY  - Princeton, NJ
PB  - Princeton University Press
KW  - International cooking
KW  - Quantity cooking
KW  - SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy)
KW  - bisacsh
KW  - Baking
KW  - Baklava
KW  - Bay leaf
KW  - Beef
KW  - Black pepper
KW  - Borscht
KW  - Bread
KW  - Broth
KW  - Caraway
KW  - Casserole
KW  - Catering
KW  - Cheesecloth
KW  - Chili powder
KW  - Cookbook
KW  - Cooking
KW  - Coriander
KW  - Corn on the cob
KW  - Cucumber raita
KW  - Cumin
KW  - Curry
KW  - Dessert
KW  - Dough
KW  - Dumpling
KW  - Flour
KW  - Fried egg
KW  - Frying pan
KW  - Garlic
KW  - Garnish (food)
KW  - Green pepper
KW  - Ground (electricity)
KW  - Herb
KW  - Ingredient
KW  - Julia Child
KW  - Ladyfinger (biscuit)
KW  - Lemon
KW  - Lentil
KW  - Lunch
KW  - Margarine
KW  - Mayonnaise
KW  - Meal
KW  - Moussaka
KW  - Noodle
KW  - Olive oil
KW  - Onion ring
KW  - Oven
KW  - Parsley
KW  - Pastry
KW  - Pesto
KW  - Pork
KW  - Prune
KW  - Recipe
KW  - Refrigerator
KW  - Salad
KW  - Salt pork
KW  - Scallion
KW  - Seasoning
KW  - Sesame oil
KW  - Simmering
KW  - Sour cream
KW  - Soy sauce
KW  - Stew
KW  - Stuffing
KW  - Tablespoon
KW  - Tomato sauce
KW  - Tomato
KW  - Turmeric
KW  - Vegetable
KW  - Vinegar
KW  - Yogurt
KW  - Zucchini
N1  - Frontmatter --; Contents --; Foreword --; Introduction to the New Edition --; Introduction to the First Edition --; Pots, Pans, and Utensils --; Herbs and Spices --; Conversion --; Acknowledgments --; Soups and Starters --; Main Dishes --; Vegetables and Side Dishes --; Desserts --; Illustrations --; Index; restricted access
N2  - A new edition of the classic cookbook for groups of six to fifty guestsWhen 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
UR  - https://doi.org/10.1515/9781400848829
UR  - https://www.degruyter.com/isbn/9781400848829
UR  - https://www.degruyter.com/document/cover/isbn/9781400848829/original
ER  -