For a glorious festive season, you can trust Fortnum & Mason to source the most luxurious decorations, the most delicious ingredients, and the best entertainment. Christmas and Other Winter Feasts, Fortnum & Mason’s new cook book offers fantastic recipes for Christmas and NYE’s dinner parties.
It was actually ready on time for Guy Fawkes and has a special chapter on Burn’s Night, more occasions to honour guests and put together sumptuous dinners, thanks to London’s legendary department store.
Featuring fascinating stories from the Fortnum & Mason archives, beautiful illustrations and visuals, useful edits by British food writer and food critic Tom Parker Bowles, Christmas and Other Winter Feasts is the essential accompaniment to any party, gathering or feast.
Historical reminders (Burns’ Night’s history and folklore mix with the delicious recipe for Haggis with Neeps, Ayrshire Tatties and Whisky Jus for example) and archival materials are juxtaposed with arty illustrations and remarkable staging of delicious dishes and rich drinks.
Parker Bowles is won the Guild of Food Writers 2010 award for his writings on British food. He is known for his reviews of restaurant meals around the UK and overseas for GQ, Esquire, to name a few, as well as his Royal connections. Who else could have been invited to author the book?
From seasonable soups and luxurious pies to special Christmas bakes and lighter January dishes, Fortnum & Mason: Christmas & Other Winter Feasts includes recipes such as Pappardelle with Venison Ragu, Beaufort and Stilton Fondue with Thyme Garlic Toasts, Fortnum’s Hot Toddy, Roast Venison with Celeriac, a vegan Cauliflower Couscous, Sharing Chocolate Fondue and many more. From the classic Turkey Scotch Eggs, to the more elaborate Grouse and Foie Gras Pie with Blackberry Chutney and Malt Gravy, the best recipes for joyous food and drinks are featured in this elegant book. Winter feasting is at the book’s heart. It’s a must-have.