Food for feasts and festivals / C.J. Jackson ; illustrated by Annie Starkey.

At head of title: The Times.

Includes bibliographical references (p. 238) and index.

A book of fabulous seasonal food and creative menus to celebrate popular feast days, festivals, high days and holidays throughout the year. Each celebration featured boasts exciting new and old recipes that will suit the occasion, along with a description of the history and traditions of the day. Winter Feasts: November to January Old and new recipes for the chilly days of winter while making the most of the seasonal produce. Celebrations include the American feast of Thanksgiving, the four Sundays of Advent, 'Stir Up Sunday' (the time to make Christmas puddings), Hanukah, Christmas and those for the New Year. Spring Feasts: February to April Recipes to celebrate the end of winter and coming of spring. Recipes to suit the frugal time of Lent, including creative fish dishes, and spring menus which culminate in the celebrations of Easter and Passover. Summer Feasts: May to July May Day holiday starts the celebration of summer, usually followed closely by the feast of Whitsun (50 days after Easter). Midsummer feasts make the most of the bountiful produce of the season. Autumn Feasts: August to October The time of mist and mellow fruitfulness is the time to make the most of the last days of summer while preparing for the winter. Recipes include celebrations of Michaelmas, the gathering of the harvest, and Rosh Hashanah, the Jewish New Year.