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Cooking for Crowds cookbook by Merry E White

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Books : Cooking : English
 

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.



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.

- LC Henderson, Amazon.com                                                             

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