A Simply Delicious Irish Christmas

"The section devoted to 'Edible Presents' is particularly outstanding! No Christmas cuisine collection can be considered complete without the inclusion of A Simply Delicious Irish Christmas."-The Midwest Book Review BookwatchKnown throughout Ireland for her popular Simply Delicious television show and for her best-selling series of cookbooks, the Queen of Irish Cooking turns her attention to preparing simple, stress-free Christmas dishes. By following these recipes, anyone can minimize preparation time and reduce frustration while maximizing results and increasing the quality and flavor of the dishes.A meal of Traditional Roast Goose with Potato Stuffing and Apple Sauce, Champ, and Plum Pudding provides a true taste of the Emerald Isle yet is extremely easy to create. These dishes also are easy to cook ahead of time to avoid hectic last-minute preparation. White Christmas Cake may be kept for at least a week without freezing, while St. Stephen's Day Pie freezes quite well.As simple as these dishes are to prepare, they are even more delightful to present. After serving Old-Fashioned Roast Turkey with Fresh Herb Stuffing and Bread Sauce, hosts may dazzle their guests with a variety of edible presents, including Doreen's Fudge, Marzipan Dates, and even a Chocolate Christmas Tree.Nothing could be simpler-or more delicious.ABOUT THE AUTHORDarina Allen runs the world-renowned cooking school at Ballymaloe, Ireland, with her husband, Tim Allen. Winner of the 2001 Veuve Clicquot Irish Businesswoman of the Year Award, Darina Allen lectures and travels extensively. She is also Ireland's most famous cooking-show host, having presented nine series of her program, Simply Delicious, on television around the world. As a cookbook writer, Darina Allen has won the Langhe Ceretto-SEI Prize and was short-listed for the IACP Julia Child Awards. Other Pelican books that celebrate the cuisine of Ballymaloe are Darina Allen's Ballymaloe Cooking School Cookbook, by Darina Allen, which was nominated for the James Beard Foundation Award for best international cookbook in 2002, and The Ballymaloe Bread Book, by Tim Allen.