Search results for ""Author Merry E. White""

The astonishing success of Japanese corporations throughout the world has transplanted millions of Japanese into foreign lands, but returning families face a crisis--a problematic, sometimes traumatic reunion with an inward-looking culture. Drawing on scores of in-depth interviews, Merry White explores the personal and social consequences of a problem that is fully recognized as a national issue in Japan. She pays particular attention to the plight of the returnee Japanese child--a stranger in his or her own land. "In this knowledgeable and perceptive book, [Merry White] describes how families who have returned from prolonged sojourns abroad endure damaged careers and spoiled educational prospects."--Joan Cassell, The New York Times Book Review "An invaluable source of insights into the problems that Japanese overseas face and the strategies they pursue, both in adjusting to life in foreign countries and in preparing for what may or may not be a hospitable welcome when they arrive back home."--Theodore C. Bestor, The Journal of Asian Studies Originally published in 1992. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.

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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.

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