As the holidays are approaching, some people are looking for that perfect recipe to cook up something delicious to wow all of their friends and family. Merry White, author of Cooking for Crowds, has released the 40th anniversary edition of her book, which includes a new introduction and new illustrations, and will offer her readers the recipes they’ve been searching for.
She will be at the Harvard Book Store on December 5th at 7:00 PM to discuss the book and to sign copies, which will be for sale in the store. Want more information? Click here.
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.