The Christmas Cook: Three Centuries of American Yuletide Sweets [Paperback]

William Woys Weaver (Author)

Editorial Reviews

From Publishers Weekly

While Weaver ( America Eats ) deserves thanks for his determined research, a limp handshake may be in order for his use of it. Lengthy, sometimes diffuse historical scene-setting, effected in a labored style, introduces a rather confusing melange of chapters ("Beware of Camels," "Humbug Pie"). The author's "general overview of Christmas feasting in terms of the ideas that shaped the days and the customs that encouraged such monumental efforts in the kitchen" consists of a hodgepodge survey followed by a chapter on how the poor celebrated the holiday, then another on the culinary impact of the Christmas tree--a trilogy neither exhaustive nor mutually exclusive. The next chapters (save for the last, on arranging "the Christmas table") are more logically devoted to specific genres of sweets--cakes, cookies, puddings and candies. Despite perfectly acceptable recipes for sand tarts, almond macaroons and Saint Nicholas pudding, the book's greatest interest may be as a curiosity. Very few home cooks will have the equipment needed for making "clear toy candies," the patience for "oranges filled with jelly," the time for fruit pound cake--or the stomach for suet pudding. Photographs and illustrations.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Weaver, a food historian and author of the well-regarded America Eats (HarperCollins, 1989), now focuses on our Christmas celebrations since colonial days. He provides general background on Christmas feasting, then explores specific desserts and sweets like plum puddings and edible tree ornaments. The authoritative text, full of fascinating information, is complemented by striking color photographs, reproductions, and illustrations of kitchen tools that are museum artifacts, and Weaver has culled 75 recipes from centuries-old cookbooks and updated them for today's cook. Highly recommended.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 267 pages
• Publisher: Perennial (October 1991)
• Language: English
• ISBN-10: 0060965525
• ISBN-13: 978-0060965525
• Product Dimensions: 8.9 x 8.6 x 0.8 inches
• Shipping Weight: 2 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,835,199 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

11 of 12 people found the following review helpful:

4.0 out of 5 stars Good Resource for History of the Christmas Food Celebration, December 15, 1998

By A Customer

This review is from: The Christmas Cook: Three Centuries of American Yuletide Sweets (Paperback)

Beautifully photographed and illustrated historical cookbook. This book is a delightful education in the history of Christmas cooking in America. You feel as though you are touring a museum decorated for the holidays with delicious spreads and a peek in the kitchen. The kind hostess left a copy of the recipe for you to take home and try. I was attracted to the photo of Christmas barley candy made in molds to look like stained glass ships and circus animals. The text unfolds a story of the influences and changes in American Christmas celebrations. I love cookbooks where the photos let you savor the foods while you read and with this book I can almost smell the "Humbug Pie". There are close ups of the completed recipes so you see how your attempts should look. This book is a great find for those who love historical cookbooks.

3 of 4 people found the following review helpful:

5.0 out of 5 stars No humbug here!, September 24, 2002

By 

C. Elmore (Fort Worth, TX USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: The Christmas Cook: Three Centuries of American Yuletide Sweets (Hardcover)

What a treat this book is! I first came across it in my local public library years ago and was instantly captivated. Confections to drool over just viewing the marvelous photos alone. Mr. Weaver is one of the best at not only supplying us with tantalizing historical recipes, but also including a detailed, interesting history behind each one. Syllabub anyone? This book is definitely a feast for the senses!

5.0 out of 5 stars The Christmas Cook, April 13, 2009

By 

Luise N. Hoffman "Sore Hip" - See all my reviews
(REAL NAME)   

This review is from: The Christmas Cook: Three Centuries of American Yuletide Sweets (Paperback)

Beautiful book, delicious pictures, very interesting background and well "translated" recipes. I'm delighted to have this book. Clean and little used for an ex-library book.