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Cooking for Crowds (Anglais) Relié – Edition spéciale, 1 janvier 2014


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Détails sur le produit

  • Relié: 208 pages
  • Editeur : Princeton University Press; Édition : 40th Anniversary edition (1 janvier 2014)
  • Langue : Anglais
  • ISBN-10: 0691160368
  • ISBN-13: 978-0691160368
  • Dimensions du produit: 22,4 x 26,4 x 1,8 cm
  • Moyenne des commentaires client : 4.5 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: 185.830 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Par C.H.O.L.S. on 26 juin 2014
Format: Relié Achat vérifié
Very Informative if this is your first time.I think some updating is required,and perhaps more multi course menus. The recipes given are exellent but a little dated.Please do some more, and perhaps vegetarian,(there are a few about). This is a very helpful book for the home cook wanting to do more in the local community catering sphere,with the normal home cooking facilities Very useful for obtaining quantities for catering for different numbers. and practical advise for adapting home facilities.A good buy
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Format: Format Kindle
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.
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 7 commentaires
7 internautes sur 7 ont trouvé ce commentaire utile 
Excellent book for entertaining en masse 22 novembre 2013
Par Over-reader EKH - Publié sur Amazon.com
Format: Relié
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.
1 internautes sur 1 ont trouvé ce commentaire utile 
CROSS-CULTURAL COOKING 40 YEARS ON AND STILL GROWING STRONG 29 janvier 2014
Par L. C. Henderson - Publié sur Amazon.com
Format: Format Kindle
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.
1 internautes sur 1 ont trouvé ce commentaire utile 
perfect for planning somewhat large parties. 5 janvier 2014
Par Dorothy Roth - Publié sur Amazon.com
Format: Relié Achat vérifié
Good recipes, not just the same old same old tired recipes, healthy recipes as well. I use this book to great advantage.
Cook book 11 avril 2014
Par Mary S. - Publié sur Amazon.com
Format: Relié Achat vérifié
Could have been better. I admit I'm a great cook and would have liked to see more recipes in this
3 internautes sur 5 ont trouvé ce commentaire utile 
Lower your expectations so you will not be disappointed 2 janvier 2014
Par Michael - Publié sur Amazon.com
Format: Relié Achat vérifié
This 100-page book has been padded to 182 pages by immense amounts of white space, a huge amount of leading between lines, cute, irrelevant illustrations, mammoth margins and pages with no ink whatsoever. Besides the fact there are not enough recipes for cooks who prepare meals for organizations, the book overlooks the crucial concept of sourcing i.e., how to buy from wholesale "cash and carry" grocers that supply restaurants and tips on commercial time-saving products of good quality. Instead of white space and darling drawings, this type of information should be incorporated in such a book. I was taken in by the puff review and the very name of the book. What a gigantic opportunity to produce a fantastic tool for the "organization" cook and caterer! What a shame that the author, editor, art director and publisher all neglected the implied mandate to deliver a real guide book for those who cook for many. To give credit, some recipes look good, and ingredients are scaled for 6, 12, 20 and 50 servings, but the book is astonishingly limited and a high percentage of the few recipes (for the number of pages) are simply impractical, exotic or too off-the-wall for mainstream America. Sorry I bought two copies before checking it out.
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