Cooking for Crowds 40th Anniversary Edition

This new edition of a cult classic cookbook — whose aim it is to make cooking from 6 to 50 people a bit more accessible to those daunted by the prospect. First published in 1974, and was one of the first to introduce some American households to Eastern European food, as well as staples such as pesto and curry. Back in print, these recipes of half a century ago hold up and are worth reintroducing new readers — crowd pleasers for events or family gatherings. It will give unique advice on avoiding disaster in the kitchen in such a setting, being prepared and simple, detailed instructions — from starter course to desert.

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)