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Cooking for Crowds (Anglais) Relié – Edition spéciale, 31 décembre 2013

4.5 étoiles sur 5 2 commentaires client

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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.

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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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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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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x8e1a893c) étoiles sur 5 9 commentaires
8 internautes sur 8 ont trouvé ce commentaire utile 
HASH(0x8e0cbe40) étoiles sur 5 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.
2 internautes sur 2 ont trouvé ce commentaire utile 
HASH(0x8e178a8c) étoiles sur 5 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.
2 internautes sur 2 ont trouvé ce commentaire utile 
HASH(0x8e184b1c) étoiles sur 5 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.
HASH(0x8e184a8c) étoiles sur 5 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
HASH(0x8e188ed0) étoiles sur 5 Five Stars 1 août 2014
Par Alvin Jenkins - Publié sur Amazon.com
Format: Relié Achat vérifié
Excellent service. A must for those who like to cook for a crowd.
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