Cooking for Crowds, with Merry White
Boston University Professor of Anthropology, Dr. Merry White, has long been interested in food. 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 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 for hosting large parties or more intimate gatherings, you’ll get portion recommendations for serving groups of six, twelve, twenty, and fifty. This seminar comes at the perfect time for preparing holiday menus. The seminar includes a copy of Cooking for Crowds for each attendee, and which combines entertaining for small to large groups with delicious ethnic dishes and paired beverages.