An edible Christmas: a treasury of recipes for the holiday season

Front Cover
Morrow, 1992 - Cooking - 230 pages
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A collection of traditional and innovative recipes for Christmas--ranging from fruitcake to ginger-pear chutney--includes new ideas for celebrating with food and full menus for holiday entertaining. 50,000 first printing. $20,000 ad/promo.

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Contents

FourPepper Relish 9 Apricots and Prunes in Brandy 29
9
Golden Peach Butter 13 Cookie Holly Wreath 33
15
AilAmerican Barbecue Sauce 17 Cinnamon Crisps
39
Puttanesca Sauce for Pasta 20 Jewel Biscotti
45
WalnutHerb Oil Cashew Nut Brittle
51
Hot Pepper Vodka Dark Chocolate and Rum Truffles
59
Pumpkin Muffins with Pumpkin Seeds
63
Pear and Walnut Bran Muffins 64 NoBake Christmas Cookie House
74
Brunch on Christmas Morning
145
Raspberry Crisp Cake
151
Classic Roast Stuffed Turkey
157
Creamed Onions in Mustard Sauce
163
A Fancy Prime Rib Dinner
169
Prime Ribs of Beef au Poivre with
175
Butter Pound Cake
181
Globe Artichokes with House Dressing
187

Popovers with BaconandMushroom Stuffing I 6 Chocolate Cookie Tree
80
Sour Cream Coffee Cake with Chocolate and Popcorn Snowmen
87
A TreeTrimming Party for Twelve Eight The Holiday Cocktail Party
121
French Onion Soup Bourgignon with Gruyere Herbed Cheese Puffs
128
An Open House for Twentyfive 107
135
The Best Fruit Cake 115 Green White and Red Salad with Sundried
141
Mincemeat Pie with Leaf Crust
193
Caviar for Two
199
Clementines and Raspberries
205
Mocha Gateau Londres
213
Golden Caramel Pears
219
Copyright

About the author (1992)

Chalmers is a graduate of the Cordon Bleu Cooking School in her native London. Before founding her own publishing company in 1980, she wrote over 100 single-subject cookbooks, ran a cooking school and kitchenwares shop, taught neuroanatomy and neurophysiology at New York's Columbia Presbyterian Hospital, and served as a midwife in Scotland.

Bibliographic information