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The Festive Table: Recipes and Stories for Your Own Holiday Traditions
(Paperback, 1997)
Other Editions...
Author: Ronni Lundy
Lundy looks at new ways to celebrate old traditions, such as a Cajun Thanksgiving, Vegetarian Passov...
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LIST PRICE
$16.00
Save 85%
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Format: Paperback
ISBN-10: 0865475067
ISBN-13: 9780865475069
May 1997
Publisher: Farrar Straus & Giroux
Reissue
Language: English |
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In general items shipped via Media Mail should arrive in 2-9 days (excluding Alaska and Hawaii) from the time of shipping
* ML=ships from multiple locations, AE/AP/AA=ships from U.S. Military location.
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Details
Synopsis
Lundy looks at new ways to celebrate old traditions, such as a Cajun Thanksgiving, Vegetarian Passover, and Mexican New Year; as well as tocreate new traditions. Food lore and holiday stories accompany over 125 recipes.
| Size | | Height: | 9.0 in | | Width: | 7.0 in | | Thickness: | 1.0 in | | Weight: | 23.2 oz |
Industry Reviews
Intrigued by the idea of how the changing concept of the family must be affecting the way holidays are celebrated, Lundy interviewed people around the country to find out what new or old traditions are important to them. A food columnist and cookbook author, she describes different approaches to Thanksgiving and the Fourth of July, religious celebrations, newer holidays like Kwanzaa, and such events as The Hotdish Doldrums Dance. Lundy writes well, and the recipes from the people she talked to and her own files are good and eclectic. A tamale party for New Year's Eve offers Green-Chile Cornbread, Fiery Guacamole, and lots of tamales; there's both a Cajun Thanksgiving and a vegetarian one; a midsummer "Pig Party" serves not only roast pig but also Jerk Chicken, Tropical Shrimp, and three kinds of ice cream for a real feast. Entertaining reading with lots of mouth-watering recipes, this is recommended for most collections.
Adams
Suggesting that holiday tradition is what one makes of it, Lundy (Shuck Beans, Stack Cakes and Honest Fried Chicken) promotes the concept of adding one's own dimension to holiday fare. In the chatty text accompanying this collection of menus and recipes, she writes of friends who have improvised on family celebrations for festive meals, leading to some innovative and unusual twists for such holidays as Passover, Christmas, Thanksgiving, Kwanzaa and lesser-known ones to Americans such as Persian New Year. She offers a Chicken Soup with Tangerine-Zest Wontons for Rosh Hashanah, Blessed Salmon stuffed (with artichoke hearts, scallions, mushrooms and herbs) and grilled for Easter and Cajun Roast Pork with Eggplant-Rice Dressing for Thanksgiving. This paean to holiday meals as social celebrations featuring people from different cultures and customs is a pleasure to read. As they are intended to, the recipes, although sometimes of uneven quality (e.g., the size of eggs to use is sometimes stipulated, sometimes not), are likely to spark readers to try variations of their own. (Oct.)
Bernstein
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