A Year of Festivities & Feasting is a delightful collection that celebrates the bounty of nature, the joy of seasonal cooking, and the stories that connect delicious foods with some of our most sacred annual traditions.
People find joy in the rhythms of nature. We delight in the taste of fresh ingredients, the turning of the seasons and the earth below our feet, and the joy of gardening. The seasons, with their ever-changing abundance, offer us endless opportunities to savour nature’s gifts, from wild garlic in springtime to juicy berries in summer, autumn mushrooms, and winter root vegetables. This beautiful collection features a wide variety of recipes to celebrate special moments throughout the year and reveals the story of why we associate such events with certain foods, from the traditional Burn’s Night meal of Cullen Sink to Cornish Saffron Buns, Midsummer Cushion Cakes to mark the Summer solstice, and Pot-roast Pheasant, Martinmas Beef and Feast of the Seven Fishes Pie as the colder months set in.
This beautifully designed book will be a volume readers will treasure both this year and in those to come, and the perfect companion to A Year in Story and Song.
Highlights include:
– January: In the Kitchen, Rasher Pudding, Cullen Skink
– February: Seville Orange Syllabub, Wild Garlic and Nori Crackers, Glut of the Month
– March: Gypsy Spinach, Welsh Leek Rarebit, Cheese of the Month
– April: Sauce of the Month, Egg Balls, Marzipan Hot Cross Buns
– May: In the Kitchen, Elderflower Sima (Mead), Glut of the Month
– June: Romani Recipe for June, Cheese of the Month, Midsummer Cushion Cakes for the Solstice
– July: Sauce of the Month, Heg Peg Dump, Summer Vegetable and Feta Pie
– August: Okonomiyaki, Trinbagnian Milk Biscuits, Glut of the Month
– September: Cheese of the Month, A Michaelmas Salad, Suffolk Fourses Cakes
– October: In the Kitchen, Barmbrack Buns, Leek Pudding
– November: Pan de Muertos, Romani Recipe for November, Glut of the Month
– December: Sauce of the Month, Pepper Cake for Carollers, Feast of the Seven Fishes Pie
People find joy in the rhythms of nature. We delight in the taste of fresh ingredients, the turning of the seasons and the earth below our feet, and the joy of gardening. The seasons, with their ever-changing abundance, offer us endless opportunities to savour nature’s gifts, from wild garlic in springtime to juicy berries in summer, autumn mushrooms, and winter root vegetables. This beautiful collection features a wide variety of recipes to celebrate special moments throughout the year and reveals the story of why we associate such events with certain foods, from the traditional Burn’s Night meal of Cullen Sink to Cornish Saffron Buns, Midsummer Cushion Cakes to mark the Summer solstice, and Pot-roast Pheasant, Martinmas Beef and Feast of the Seven Fishes Pie as the colder months set in.
This beautifully designed book will be a volume readers will treasure both this year and in those to come, and the perfect companion to A Year in Story and Song.
Highlights include:
– January: In the Kitchen, Rasher Pudding, Cullen Skink
– February: Seville Orange Syllabub, Wild Garlic and Nori Crackers, Glut of the Month
– March: Gypsy Spinach, Welsh Leek Rarebit, Cheese of the Month
– April: Sauce of the Month, Egg Balls, Marzipan Hot Cross Buns
– May: In the Kitchen, Elderflower Sima (Mead), Glut of the Month
– June: Romani Recipe for June, Cheese of the Month, Midsummer Cushion Cakes for the Solstice
– July: Sauce of the Month, Heg Peg Dump, Summer Vegetable and Feta Pie
– August: Okonomiyaki, Trinbagnian Milk Biscuits, Glut of the Month
– September: Cheese of the Month, A Michaelmas Salad, Suffolk Fourses Cakes
– October: In the Kitchen, Barmbrack Buns, Leek Pudding
– November: Pan de Muertos, Romani Recipe for November, Glut of the Month
– December: Sauce of the Month, Pepper Cake for Carollers, Feast of the Seven Fishes Pie