by Edward E Koren, Darra Goldstein
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.
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.
"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 [close]
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― Lora Brody
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