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3 of 3 people found the following review helpful
5.0 out of 5 stars Cooking for Chrisatmas, 28 Sep 2011
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I have tried most recipes from this book and, all have been excellent. I'm so impressed that I have bought several other cook books by this author.
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3 of 3 people found the following review helpful
5.0 out of 5 stars Josceline Dimbleby's introduction, and publisher's synopsis, 9 Sep 2007
By 
COOKING FOR CHRISTMAS
Published by Woodhead-Faulkner Limited
8 Market Passage, Cambridge CB2 3PF
for J Sainsbury Limited
Stamford House, Stamford Street, London SEt 9LL

First published 1978
Second impression 1979
© Josceline Dimbleby 1978
ISBN 085945101X

Cover design and text layout: Ken Vail
Colour photography and cover picture: Bryce Attwell

The publishers wish to thank Josiah Wedgwood and Son Limited and Elizabeth David for the loan of some of the china and cookware which appear in the photographs.

Publisher's synopsis from the rear cover:
Christmas is a time for the family, when home cooking comes into its own. Josceline Dimbleby captures the essence of the traditional festive season with a variety of unusual and tempting dishes. More than fifty easy-to-make recipes are included, covering the whole holiday period, many of which can be prepared well beforehand, so that even the cook has time to relax and enjoy the festivities.

Contents:

The Author 3
Introduction 5
The Christmas Dinner 7
Roast Turkey 8
Stuffings 10
Sauces 12
Roast Potatoes and Vegetables 13
Broad Beans and Almonds in Chive Cream 14
Our Favourite Christmas Pudding 15
Rum Butter r6
Chocolate Crunch Christmas Pudding I 8
Chilled Brandy Sauce 20
First Courses and Snacks
Chicken Liver and Almond Pāté 22
Layered Sardine Loaf 24 Featherlight Cheese
Biscuits 26
Stuffed Cheese Shortbread 27
Creamy Aubergine Purée 28
Kipper and Onion Quiche with Cheese Pastry 30
Smoked Fish and Almond Mousse 32
Hot Main Dishes 33 Roast Pork with Tomato and Tarragon Sauce 34
Red Velvet Casserole of Beef Duck with Gooseberry and Brazil Nut Stuffing 38 Turkey au Gratin with
Almonds 40
Spicy Beef and Guinness Pie
The Cold Table and Salads 46
Treacle Baked Collar of Bacon 47
Honey Pork with Raisin and Rosemary Stuffing 48 Herring and Apple in Soured Cream 50
Country Veal Terrine 51
Red Cabbage, Parsnip and Hazelnut Salad 54
Parsnip Salad with Brazil Nuts 55
White Cabbage Salad with Blue Cheese Dressing ~ Walnut Stuffed Breast of Veal 56
Bean Salad 58
Egg, Mushroom and Pimento Salad 59
Old-fashioned Spiced Beef 6o
Potato and Mushroom Salad 62
Tomato and Sage Salad 63
Celery, Red Cabbage and Spring Onion Salad 63
Cucumber, Olive and Walnut Salad 64
Boxing Day Sauce 66
Mince Pies and Desserts 67
Mince Pies De Luxe 68
Orange Pastry for Mince Pies 70
Traditional Mincemeat 71
Celebration Ice Cream 72
Date and Walnut Mincemeat 74
Dried Fruit Compote with Ginger and Rum 75 Snowball Pudding 76 Seasonal Cakes 78
Yule Log 79
Glossy Fruit and Walnut Christmas Cake 82
Dark Chocolate Cake 84 Black Bun 87
Seasonal Drinks 89
Gluhwein 90
Old-fashioned Mulled Wine 90 Cider Punch 91
Non-alcoholic Punch for Children's Parties 91 Christmas Cheer -- a Wassail Cup 92
Christmas Wines -- What to Drink with What 94

Introduction:
On Christmas Day in medieval England you might have sat down to feast on boar's head, swan pie or roast peacock. These delicacies gave way in their turn to goose, hams and ribs of beef and although the turkey was imported from America in the late sixteenth century it did not take over as a Christmas tradition until Victorian times.
Nowadays we look forward to the ritual of the outsize golden turkey and a flaming Christmas pudding. In a way it is a relief not to have to think too hard what food to have or how to cook it. But then there is a danger of not thinking at all, of just cooking those once-a-year dishes in an automatic way so that they taste just the same, year after year. There are variations which can enliven the taste while keeping within the old traditions. Children love plain turkey but, mainly for the adults, I stuff it with rich and tasty stuffings which I change slightly each year. And although we stick to traditional Christmas pudding and mince pies we have a dark chocolate cake instead of a fruit cake and ice it with soft white frosting, complete with decorations, of course!
However, it is probably not just one blow-out meal you have to produce but more often meals for several days, meals which each in a different way should revive the jaded palate. I hope this book will help you through all those days of eating. I have collected what I feel to be particularly appetising versions of Christmas Day food together with my own ideas for the other days, dishes which can mostly be made well in advance to help you plan and work ahead. This may be an effort but I find that making a list and organising the food in advance down to the last Brussels sprout is the only way I can survive and really enjoy Christmas.
Each Christmas is a performance which everyone in the family will compare with every other Christmas and if you are the cook you are the person most responsible for its success. Yet, quite apart from producing all that food, you must enjoy the festivities yourself, calmly accept the amazing mess the house will get into, find lost presents, make lists for thank-you letters, control the children's over-excitement, break up their fights and smooth over any frictions caused by a long period of family and relations being closeted together.
Nevertheless, these drawbacks cannot prevent Christmas still being for me one of the most exciting times of the year. I even look forward to the cooking, which can be one of the most powerful moments for the family cook. Despite the rival attractions of presents, games, surprises, drink and talk you are the one who can produce the trump card -- wonderful food which everyone will remember all year through!

Note: As most people have their family with them at Christmas, most of the quantities in these recipes are for 6--8 people but, of course, you can halve them if there are only a few of you. Quantities of ingredients are given in both metric (g, ml) and imperial (oz, pt) measures: you can use either, but not a mixture of both, in any given recipe.

The Christmas Dinner:
I feel it's a mistake to think that the special atmosphere of Christmas Day will make this "meal of the year" taste good even if you make very little effort with the real flavour of the food. You must try and make it the best turkey they've ever tasted, with the most succulent stuffings, crisp fresh vegetables, golden crunchy potatoes and not a packet sauce in sight. (Well, if you must use packet bread sauce add more cloves, nutmeg and finely grated onion to it to give it zest!) Your Christmas pudding will be far more moist and crumbly if you make it yourself and you can buy packs of little silver charms to put in the mixture. It's all rather a lot of work, but how can a good Christmas not be -- at least a lot of the cooking can be done well in advance and gives me, at any rate, a childish feeling of excited anticipation. More than any other meal, the Christmas dinner has to be planned step by step if you are going to remain calm: however disorganised a person you may be, you surely must write out a true plan of campaign for Christmas morning. This way you will have a much better chance of a relaxed and happy Christmas, leaving everyone with tantalising memories of your spectacular food.

About the author:
Josceline Dimbleby was born in Oxford in 1943. From the age of five her childhood was spent abroad, mostly in the Middle East and South America, so that at an early age she learned to appreciate a wide variety of food.
Josceline's instinct has always been to create her own recipes, which results in varied and interesting dishes, but leading a very busy life herself she appreciates the value of advance preparation and simple methods and most of her recipes reflect this view without in any way affecting their originality.
Josceline regularly writes cookery articles for the national press and has also appeared on television. Her first cookery book, A Taste of Dreams, was published by Hodder & Stoughton in 1976 and in 1977 she produced Party Pieces, a booklet for the Victoria and Albert Museum's Silver Jubilee Exhibition of Young British Craftsmen. Cooking for Christmas is the first of a series of cookery books she is writing for Sainsbury's.
Josceline lives in London with her husband, television personality David Dimbleby, and their three lively children, all of whom, she says, eagerly try out and give constructive criticism on each new dish.

[ OCR and text editing by Jegs11 for CooksBookery ]
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5.0 out of 5 stars A successful search!, 14 Jan 2013
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We had this book years ago and over time it disappeared. We always enjoyed one particular recipe - Snowball Pudding - a fabulous confection! The search to track down the book for this recipe has taken the best part of three years. But we found it just before Christmas. And the pudding was as delicious as we remembered!
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Cooking for Christmas (The Food Lovers' Library)
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