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Cooking for Crowds : 40th Anniversary Edition / Merry E. White.

By: Contributor(s): Material type: TextTextPublisher: Princeton, NJ : Princeton University Press, [2013]Copyright date: 2014Edition: 40th Anniversary EditionDescription: 1 online resource (216 p.) : 94 halftonesContent type:
Media type:
Carrier type:
ISBN:
  • 9781400848829
Subject(s): DDC classification:
  • 641.5/7 23
LOC classification:
  • TX820 .W48 2014eb
Other classification:
  • online - DeGruyter
Online resources:
Contents:
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
Summary: 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.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9781400848829

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 online access with authorization star

http://purl.org/coar/access_right/c_16ec

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.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 20. Nov 2024)