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Books > Health, Home & Family > Family & health > Etiquette & entertaining
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.
Pies and tarts are the ultimate comfort food. Whether sweet or
savoury, elegant or hearty, they are great for relaxed
entertaining, family get-togethers and even weekday suppers. In
this irresistible book Eric Lanlard, AKA Cake Boy, demonstrates how
to make the best pastry and shares his favourite recipes for sweet
and savoury tarts and pies. His recipes include classics with a
twist plus ideas inspired by his travels, using deliciously
imaginative flavour combinations. In the first part of the book,
Pastry Basics, Eric shares his professional expertise and provides
step-by-step instructions for making every type of pastry -
shortcrust (sweet and savoury), puff, almond, chocolate and
brioche. There is a wealth of helpful baking hints to ensure a
great bake every time.Savoury Tarts & Pies features such
classics as a 'Proper' Quiche Lorraine and a Cider and Pork Pie
plus attention-grabbing treats including Fig, Lardon and Dolce
Latte Tart and Lamb and Moroccan Spice Pie. The chapter ends with a
selection of quick bakes using ready-roll pastry (for when time is
short) and a delicious collection of accompaniments including
salsas, chutneys and vegetable side dishes.Sweet Tarts & Pies
will bring some of Eric's trademark glamour to the dessert course -
including a Strawberry Tart 'Royal', Exotic Fruit Meringue Crumble
Pie and an Apricot, Honey and Pistachio Tart. Sweet pies include an
Old-fashioned Apple Pie, Ginger Pear Frangipane Pie and a Classic
Blueberry Pie. Once again there is a selection of quick bakes for
desserts in a dash and a choice of accompaniments, including
flavoured creams, spiced fruits and the perfect Creme Anglais.With
foolproof recipes for tarts and pies that look and taste great,
this wonderful book is a great way to bring some of Eric's culinary
magic into your kitchen every time you bake.
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