Holiday Pumpkins

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Smithmark Publishers, 1998 - Cooking - 111 pages
1 Review
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn. HOLIDAY PUMPKINS is a wonderful guide to some of the most beloved tastes and traditions of fall. Filled with over 30 recipes, HOLIDAY PUMPKINS offers both the old favorites as well as new dishes that will quickly become standards in any household. Traditional recipes range from Old-Fashioned Pumpkin Pie to Pumpkin Soup, Honey-Grilled Pumpkin Slices to Pumpkin Bread. Creative twists on this {́OCLCbr#80}{OCLCbr#9C}new world{́OCLCbr#80}? vegetable result in creations such as Sautİ♭ed Pumpkin, Red Peppers, and Greens and Polenta; Pumpkin Cheesecake in a Gingersnap-Walnut Crust.In addition to this delectable offering of recipes, HOLIDAY PUMPKINS presents over 30 decorating projects that use all sizes and colors of pumpkins. Here are directions not only for carving out a perfect jack-o'-latern but also for creating lovely Pumpkin Candle Holders, a Pumpkin Wreath, and Papier-MİĜchİ♭ Trick-or-Treat Baskets. Some of these projects are perfect to do with kids, and all of the projects and recipes will add to the enjoyments of the autumn holidays.

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User Review  - Yervant - LibraryThing

An interesting, if somewhat sparse, collection of recipes for the titular ingredient awaits this work's reader. The recipes are well written and include the usual fare of pumpkin pie, pumpkin bread ... Read full review

Contents

Section 1
Section 2
Section 3
Copyright

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About the author (1998)

Georgeanne Brennan grew up in Southern California and attended the San Diego State University, the University of Aix-Marseille in Provence, and the University of California at San Diego. After returning to California to start a teaching position, Brennan and a friend started a vegetable seed company that they promoted with a recipe-filled catalog. The pair struck success and began writing weekly columns for the San Jose Mercury News and the San Francisco Chronicle. Brennan published Apertif: Recipes for Simple Pleasure in the French Style, which won the Julia Child Cookbook Award in the Food & Spirits Category and The Food and Flavors of Haute Provence, which won the James Beard Award in the International Category.

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