The Great Little Pumpkin Cookbook

Pumpkins are one of those few ingredients that can do it all-soups, salads, starters, side dishes, dinners, and desserts. Make it sweet or make it savory, this native American makes any meal a little more festive. Here, Michael Krondl offers a staggering selection of choices from the traditionally familiar to the exotically ethnic.

Michael Krondl is a chef, food writer, and author of The Taste of Conquest, Around the American Table: Treasured Recipes and Food Traditions from the American Cookery Collections of the New York Public Library, and The Great Little Pumpkin Cookbook. He has published articles in Good Food, Family Circle, Pleasures of Cooking, and Chocolatier, and has contributed entries to The Oxford Encyclopedia of Food and Drink in America. He lives in New York City.

Introduction	p. iv
Starting with Soup	p. 1
A New England Sampler	p. 12
A Taste of Mexico	p. 27
Italians Love Pumpkins Too	p. 39
Pumpkins Travel the World	p. 54
Sweet as Pie	p. 73
Sugar and Spice	p. 84
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The Great Little Pumpkin Cookbook

Summary

Author Biography

Table of Contents

Supplemental Materials