The Feast of Christmas: Origins, Traditions and Recipes

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Why do we eat turkey for Christmas? The French eat white sausage too, and some go on to 13 desserts. Is Christmas pudding really the oldest recipe still eaten today? And how are we to prepare for this most celebrated of all Christian festivals? Published as a companion to a Channel 4 television series, this book offers a combination of anecdote, history and more than 60 of Paul Levy's favourite Christmas recipes, with contributions from friends such as Claudia Roden, Ken Hom and Frances Bissell.

The Feast of Christmas: Origins, Traditions and Recipes 1992, Kyle Cathie, London

ISBN-13: 9781856260718

Paperback

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The Feast of Christmas: Origins, Traditions and Recipes 1992, Kyle Cathie, London

ISBN-13: 9781856260701

Hardcover

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