Product Description

A collection of more than 150 savory and sweet recipes offers richly textured menus for those holiday periods during the year when everyone gives up counting calories and surrenders to the delights of the season.

Product Details

• Amazon Sales Rank: #966188 in Books
• Published on: 1996-01-10
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 256 pages

From Publishers Weekly
Maybe, as you're contemplating the bill for cognac and bourbon, adding the third cup of cream to a custard of eight egg yolks and two cups of milk for Frozen Vanilla Souffle or starting on the 16th hour in the Country Ham Baked in Cider marathon, you'll have some twinges of guilt. But no one eating the results will. Glenn, a much-respected food writer, cooking teacher and author of The Heritage of Southern Cooking, gathers recipes filled with spices, liquor and dairy fat into 18 seasonal menus for tree-trimming parties, Christmas dinners and New Year's Eve celebrations. The dishes are deftly combined: the very rich sherry-spiked Oysters in Scallop Shells precedes the beautifully herbed (and sherry'd) Roast Quail with Tarragon. Glenn offers her strong culinary opinions freely: "The use of sugar in a vinaigrette (or in mayonnaise) is an abomination!" She's a stickler for the best ingredients, whether bought (like fine bourbon) or made (like her Cognac Vanilla). That doesn't mean she's an absolutist: her Best-Ever Pumpkin Pie calls for canned pumpkin, as fresh can be "stringy." The plentiful tips are genuinely useful: breaking off rather than cutting artichoke stems makes it easier to pull out fibrous strings; covering candy truffles with plastic wrap will make them sticky; allowing gingerbread to cool in the pan for five minutes helps prevent cracking. With her expansive spirit and generous menus, Glenn offers us one of the best holiday cookbooks available.
Copyright 1996 Reed Business Information, Inc.

From Library Journal
This is a lovely, charming, and unusual book. Glenn, born in 1909, has been a cooking teacher for more than 30 years-and a gracious hostess for far longer than that. She's also the author of the best-selling The Heritage of Southern Cooking (1986). Her Christmas cookbook includes more than 100 recipes, grouped into 19 menus, from Trimming the Tree to A Fireside Holiday Picnic to Ringing in the New Year. Some are old family recipes, but others are not especially old-fashioned; some are unusual, others until now forgotten-but all sound delicious and certainly won't be limited just to the holidays. The text is nostalgic but far from unworldly. Highly recommended.
Copyright 1996 Reed Business Information, Inc.

About the Author
Raised in the kitchen of her parents' Kentucky country inn, Camille Glenn has run her own cooking school and catering business, and writes food features and columns for the Louisville Courier-Journal. She lives in Louisville, Kentucky.

Customer Reviews

an excellent source for Christmas recipes
Camille Glenn's book of old fashioned Christmas recipes is a pure delight. Not only are the recipes clear, easy to read and tasty when prepared, but the format is "cook friendly" and easy to follow. Most ingredients for the recipes can be found at the grocery store, with a few exceptions. I've owned and read many cookbooks over the years, and I would highly recommend this Louisville, Kentucky cooking teacher's book as either a gift for an aspiring chef or as a nice Christmas gift for anyone who enjoys fine cuisine and Southern hospitality.

Never received
This product was ordered on November 16 and still has not been received as of December 18.