Cooking for Crowds
A new edition of the classic cookbook for groups of six to fifty guests
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 recip...
A new edition of the classic cookbook for groups of six to fifty guests
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 recip...
