The Festival Cookbook: Four Seasons of Favorites - Softcover

To Be Announced

9781561481385: The Festival Cookbook: Four Seasons of Favorites

Softcover

ISBN 10: 1561481386 ISBN 13: 9781561481385

Publisher: Good Books, 2013

The Festival Cookbook celebrates the rich variety of the seasons. The recipes it contains demonstrate the earth's bounty: In the Springtime, try Asparagus Ham Bake, Rhubarb Torte, and Hot Cross Buns! For Summertime, there are Sweet-Sour Tomatoes and Peaches 'n Cream Cheese Cake. During the Autumn, how about Pumpkin Shell Fruit Salad and Apple Dumplings in a Casserole? Through the Winter have some Honey Oatmeal Bread and Cranberry Christmas Pudding. The Festival Cookbook's recipes are never difficult but always above the ordinary. The ingredients are fresh, but never hard to find. The brightness in these dishes comes from nature itself! Make them, and the earth's fullness will transfer to your table. When the meals call for a special touch -- or the season sings out for particular attention -- try these festive dishes! Each Festival Cookbook recipe offers a brightness or an extra idea that lifts it above the usual. Not because the mixtures are exotic. Not because the procedures are delicate and complex. But because the fresh ingredients are given unusual preeminence. The earth's bounty is celebrated in every combination. May you find much warmth and satisfaction in this collection of favorites!

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About the Author:

Phyllis Pellman Good is the author of numerous cookbooks. She is the Editor of Festival Quarterly and Book Editor for Good Books. She and her husband, Merle, and their two daughters live in Lancaster, Pennsylvania.

Excerpt
About This Collection
When the meal calls for a special touch -- or the season sings out for particular attention -- try these festive dishes!
Each recipe offers a brightness or an extra idea that lifts it above the usual. Not because the mixtures are exotic. Not because the procedures are delicate and complex. But because the fresh ingredients are given unusual preeminence. The earth's bounty is celebrated in every combination.
Where do these recipes come from? I edit a magazine -- Festival Quarterly -- which explores the many intersections of life and the arts. We cover music; poetry, and short stories; creatively caring for our families, our communities, the land, and the air; the visual arts; humor, oral communication -- and cooking.
Believing that many of Festival Quarterly readers are avid -- and imaginary -- cooks, I invited them to submit recipes that brought them fond memories; foods that were a part of special family and community times. They drew upon their traditions, both childhood and present-day. And in so doing, they gave tribute to the efforts of good cooks, no matter their era; to the land's fullness; and to those sacred moments when we gather together around a table to enjoy each other and the well prepared food that lies before us.
May you find much warmth and satisfaction in this collection of favorites!
--Phyllis Pellman Good

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