When this classic 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. While extolling the virtues of these now-familiar foods, White also proved that these dishes were eminently suitable as the main fare for either an intimate dinner or a large gathering. All of these recipes can be prepared in your kitchen using ordinary pots, pans, and utensils, and for each one, White gives portions for serving groups ranging from 6 to 50. Featuring a new introduction by White and Edward Koren's charming illustrations, this guide offers simple instructions for entertaining on a grand scale—from hors d'oeuvres to desserts.