What's Cooking for the Holidays - Softcover

Hayes, Irene

9780938402114: What's Cooking for the Holidays

Softcover

ISBN 10: 0938402110 ISBN 13: 9780938402114

Publisher: T I Hayes Publishing Co, 2000

First published in 1984, WHAT'S COOKING FOR THE HOLIDAYS has sold nearly 20,000 copies. Its bright red and white cover makes it a beautiful gift. The 905 recipes for holidays all year long include old time American favorites, new gourmet recipes, and ethnic foods from many countries. The recipes are divided into eight sections with tabbed dividers and individual indexes for each section so that one can easily choose an appetizer, bread, beverage, soup, main dish, sauce, vegetable, salad, or dessert.

It includes a wonderfully wide variety of recipes, from Biscuits to Easter Egg Bread, from Hot Spiced Apple Juice to Wassail, from Roast Turkey to Moussaka, from Scalloped Oysters to Shrimp Remoulade, from Corn Pudding to Creole Eggplant, from Dublin Potato Salad to Holiday Cranberry Salad, from Apple Crisp to Souffle Froid ou Chololat, from Pecan Pie to Japanese Fruit Pie, from Chocoate Cream Cake to Mocha Cheesecake Saronno, from Old-Fashioned Chocolate Fudge to Maple Divinity, from Bean Soup to Gazpacho, and from Barbecue Sauce to Crab or Lobster Sause.

The book has heavy laminated red and white covers that will not stain and a heavy comb binding so that it opens flat for use. The recipes are in large print and easy to follow. There are fifteen pages of nenus at the end.

"synopsis" may belong to another edition of this title.

From the Publisher:

The recipes in this book were gathered and tested for fifteen years. It has sold with almost no promotion or advertising, because of the popularity of the first book of the author, WHAT'S COOKING IN KENTUCKY. People have reordered books because of their delight in the book and they report wanting to give it as a gift.

From the Author:

I gathered and tested the recipes for this book for fifteen years. Many of them were sent to me from all over the United Stated from people who had bought WHAT'S COOKING IN KENTUCKY in a state park while visiting Kentucky and loved the book so much they sent me their favorite recipes to be included in future publications. I tried to make the book to serve all kinds of cooks, so that as they gained experience, they would be ready to try more complicated recipes. I also tried to include many ethnic recipes, so nearly everyone would find recipes their family would love. I believe good food brings a family closer and makes good friends. All one needs is good recipes that always turn out well.

"About this title" may belong to another edition of this title.