"The Times" Food for Feasts and Festivals

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A book of fabulous seasonal food and creative menus to celebrate popular feast days, festivals, high days and holidays throughout the year. Each celebration featured boasts exciting new and old recipes that will suit the occasion, along with a description of the history and traditions of the day.

Winter Feasts: November to January
Old and new recipes for the chilly days of winter while making the most of the seasonal produce. Celebrations include the American feast of Thanksgiving, the four Sundays of Advent, ‘Stir Up Sunday’ (the time to make Christmas puddings), Hanukah, Christmas and those for the New Year.

Spring Feasts: February to April
Recipes to celebrate the end of winter and coming of spring. Recipes to suit the frugal time of Lent, including creative fish dishes, and spring menus which culminate in the celebrations of Easter and Passover.

Summer Feasts: May to July
May Day holiday starts the celebration of summer, usually followed closely by the feast of Whitsun (50 days after Easter). Midsummer feasts make the most of the bountiful produce of the season.

Autumn Feasts: August to October
The time of mist and mellow fruitfulness is the time to make the most of the last days of summer while preparing for the winter. Recipes include celebrations of Michaelmas, the gathering of the harvest, and Rosh Hashanah, the Jewish New Year.

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From the Back Cover:


C.J. Jackson gives us all we need for preparing feasts to remember. Her creative menus of wonderful seasonal food will help us celebrate popular feast days, festivals, high days and holidays throughout the year. And she enriches the celebrations with fascinating – and sometimes forgotten – background on our traditions and customs.

Although C.J. has taught and written about food for many years, she still loves to cook for friends and family. For her, preparing a meal is all about a shared experience – an essential time for communicating, relating and laughing. It's a celebration of life and our humanity; a time to catch up with old friends and meet new ones; and opportunity to relax, enjoy companionship and indulge in good food.

'The Times Food for Feasts and Festivals' focuses not only on the many known feasts but on some that are lesser known. It also provides menus for the day-to-day family celebrations that we all so enjoy, such as christenings, weddings , anniversaries, birthdays and thanksgivings. The nearly 200 recipes – whether traditional hot cross buns for Easter or Boxing Day's turkey, stilton and cranberry crumble – are written in clear, easy-to-understand format for guaranteed results of fun and festivity.

About the Author:

CJ Jackson is a food writer, creative product development consultant and cookery demonstrator. She wrote Leith’s Fish Bible (over 50,000 sold) and was co-author of Leith’s Seasonal Bible. She currently contributes to Food and Travel magazine and to Simply Food, the Carlton Food Network’s Internet site.

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