MARC Record from marc_openlibraries_sanfranciscopubliclibrary

LEADER: 03391cam a2200505 i 4500
001 1001885682
003 OCoLC
005 20151005121622.0
008 130701s2014 njua 001 0 eng
010 $a2013024597
019 $a867601350
020 $a9780691160368 (hardback : alk. paper)
020 $a0691160368 (hardback : alk. paper)
035 $a1001885682
035 $a(OCoLC)852031331$z(OCoLC)867601350
040 $aDLC$beng$erda$cDLC$dOCLCO$dYDXCP$dUOK$dORX$dAU@$dSFR$dUtOrBLW
042 $apcc
049 $aSFRA
050 00 $aTX820$b.W48 2014
082 00 $a641.5/7$223
092 $a641.57$bW5848c 2014
100 1 $aWhite, Merry I.,$d1941-
245 10 $aCooking for crowds :$b40th anniversary edition /$cMerry White ; drawings by Edward Koren ; with a new foreword by Darra Goldstein and a new introduction by the author.
250 $a40th anniversary edition.
264 1 $aPrinceton, [New Jersey] :$bPrinceton University Press,$c[2014]
300 $axxxiii, 180 pages :$billustrations ;$c23 x 27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
520 $a"When Cooking for Crowds was first published in 1974, home cooks in America were just waking up to the great foods the rest of the world was eating, from pesto and curries to Ukrainian pork and baklava. Now Merry White's indispensable classic is back in print for a new generation of readers to savor, and her international recipes are as crowd-pleasing as ever--whether you are hosting a large party numbering in the dozens, or a more intimate gathering of family and friends.In this delightful cookbook, White shares all the ingenious tricks she learned as a young Harvard graduate student earning her way through school as a caterer to European scholars, heads of state, and cosmopolitans like Jacqueline Kennedy Onassis. With the help of her friend Julia Child, the cook just down the block in Cambridge, White surmounted unforeseen obstacles and epic-sized crises in the kitchen, along the way developing the surefire strategies described here. All of these recipes can be prepared in your kitchen using ordinary pots, pans, and utensils. For each tantalizing recipe, White gives portions for serving groups of six, twelve, twenty, and fifty.Featuring a lively new introduction by White and Edward Koren's charming illustrations, Cooking for Crowds offers simple, step-by-step instructions for easy cooking and entertaining on a grand scale--from hors d'oeuvres to desserts"--$cProvided by publisher.
505 0 $aMachine generated contents note: Soups and Starters -- Main Dishes -- Vegetables and Side Dishes -- Desserts.
650 0 $aQuantity cooking.
650 0 $aInternational cooking.
907 $a.b27752859$b12-20-18$c07-03-14
998 $axbt$b08-05-14$cm$da $e-$feng$gnju$h0$i3
957 00 $aOCLC reclamation of 2017-18
907 $a.b27752859$b07-10-15$c07-03-14
938 $aYBP Library Services$bYANK$n10667079
956 $aPre-reclamation 001 value: ocn852031331
980 $a0814 aw
998 $axbt$b08-05-14$cm$da$e-$feng$gnju$h0$i3
994 $aC0$bSFR
999 $yMARS
945 $a641.57$bW5848c 2014$d - - $e10-05-2014 14:54$f0$g0$h11-15-14$i31223107437791$j503$0503$k - - $lxbtci$o-$p$29.95$q-$r-$s- $t0$u1$v1$w0$x0$y.i78476513$z08-06-14