Ebook Cooking for Crowds, by Merry E. White
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Cooking for Crowds, by Merry E. White
Ebook Cooking for Crowds, by Merry E. White
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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.
- Sales Rank: #1121345 in Books
- Brand: Brand: Princeton University Press
- Published on: 2013-12-01
- Format: Deluxe Edition
- Original language: English
- Number of items: 1
- Dimensions: 8.80" h x .69" w x 10.38" l, 1.92 pounds
- Binding: Hardcover
- 216 pages
- Used Book in Good Condition
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
"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
"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
"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
"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
"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
"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
"[T]his is a beautifully presented book with an oversized format and fab illustrations by Edward Koren."--Esther N McCarthy
"[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
"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
"A genius book that makes cooking for large numbers easy."--Choice Magazine
"[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
From the Back Cover
"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.
Most helpful customer reviews
8 of 8 people found the following review helpful.
Excellent book for entertaining en masse
By Over-reader EKH
My copy of this book, which I bought when it came out in 1974, is now stain-spattered, dog-earred, and held together with packing tape. I have literally loved this cookbook to shreds. Each recipe is given for 6,12, 20, and 50 people, a spread that make the book easy to use for a small supper at home or a big team banquet. The multi-ethnic recipes are varied and delicious; none relies on canned soup, as so many cookbooks did in that era. Among my favorite dishes are Chinese Noodles with Meat Sauce, Szekely Gulyas [a Hungarian pork stew], Sweet Meatballs for Couscous, and Putney School Borscht. With this book and a reasonable chunk of time in the kitchen, a lone cook can prepare dinner for 20-30 people. I ran a dorm for almost 40 years: Cooking for Crowds was my bible for entertaining students in big groups.
2 of 2 people found the following review helpful.
CROSS-CULTURAL COOKING 40 YEARS ON AND STILL GROWING STRONG
By L. C. Henderson
Although the readership of this long-standing culinary classic is likely to be much better informed about cross-cultural cooking than its original audience was forty years ago, Cooking for Crowds is as likely to be pleasing to the modern-day palate as it was a generation ago. With a keen appreciation for the tasteful and the nutritious, White’s recipes are bound to appeal to a broad spectrum of those who can appreciate fine food, without it having to be exorbitantly expensive.
Her brief, but informative, introduction to each dish not only serves to contextualize the origin of the course (and to explain what its fancy and/or foreign-sounding name means), but also contains useful suggestions on how to present it most appropriately (and, sometimes, what common mistakes to avoid). For instance, White’s introduction to the recipe for “Lapin Chasseur” reads: “A simple rabbit stew can be a rich and savory treat. Fresh thyme and parsley are especially important for this dish, as are fresh tomatoes, fresh mushrooms, and good olive oil.” As can be seen, White’s tone is reassuring without being patronising, and she clearly has hands-on experience of all the meals that she so eloquently describes. This comes as no surprise when one recalls that she earned her way through school by catering for Harvard’s Center for West European studies, neither is it at all amazing to find that her adventurous spirit (which saw her, among other things, trekking through the Nepalese mountains during the 1970s—small wonder that she is currently professor of anthropology at Boston University) spills over plentifully into the richness and assurance of her dishes.
Following on introductory sections on such essentials as “Pots, Pans, and Utensils”, “Herbs and Spices” and “Conversion”, the main text is conveniently divided into “Soups and Starters”, “Main Dishes”, “Vegetables and Side Dishes”, and “Desserts”. Rather than illustrating the work in conventional cookbook fashion, with colorful photos of how each dish should appear, the decision was taken to use humorous line-and-ink drawings that anthropomorphically reflect the various ingredients as characters in their own light. Acclaimed artist Edward Koren’s multiple illustrations successfully add to the approachability of the text, and no doubt should help to ease some of the angst that is often associated with catering for large numbers. Keeping such a concern in mind, a key consideration of the presenter of this text was the requirement that the amount of ingredients used should be easily adaptable to the size of the party concerned. However, any qualms that the prospective cook might have in this direction are quelled by the list of constituents for each dish being given for 6, 12, 20, and 50 people.
The format of Cooking for Crowds is also very appealing, using large type and with each step in the process being logically and clearly described, many in their own paragraph. The eight-page index is well organised under key entries such as “beef,” “bread,” and “broccoli.” None of the ingredients is difficult to obtain, and where one might not easily be able to find one item, an alternative is named. In short, this 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.
2 of 2 people found the following review helpful.
perfect for planning somewhat large parties.
By Dorothy Roth
Good recipes, not just the same old same old tired recipes, healthy recipes as well. I use this book to great advantage.
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