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Christmas Sweets
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About the Author

Georgeanne Brennan has written more than a dozen books on cooking, including A Pig in Provence: Good Food and Simple Pleasures in the South of France. She writes regularly for the San Francisco Chronicle, Fine Cooking, Metropolitan Home, and the New York Times. Richard G. Jung is a London-based food and travel photographer.

Reviews

"If you would like to set about making your own (untroubled) Christmas memories, the eminently collectible Christmas Sweets is a good place to start. This delectable keepsake from Chronicle Books contains recipes, decorations, and gift ideas concocted by Georgeanne Brennan, photographed by Richard G. Jung, and artfully brought together by Jennifer Barry. Ms. Brennan's recipes inject reality into the fantasy of the season." The New York Times, Dec. 16, 2007 "Ms. Brennan's recipes inject reality into the fantasy of the season. 'Many people do not like the bright red, green and yellow candied or glaceed fruits found in fruitcake, ' she wrote. Her updated recipe for Bite-Sized Dark Rum Fruitcakes replaces the citron with dried apricots, dates, currants and raisins: problem solved." -The New York Times, December 16, 2008 "If you would like to set about making your own (untroubled) Christmas memories, the eminently collectible "Christmas Sweets" is a good place to start. This delectable keepsake from Chronicle Books contains recipes, decorations, and gift ideas concocted by Georgeanne Brennan, photographed by Richard G. Jung, and artfully brought together by Jennifer Barry. Ms. Brennan's recipes inject reality into the fantasy of the season." "The New York Times," Dec. 16, 2007 "Ms. Brennan's recipes inject reality into the fantasy of the season. 'Many people do not like the bright red, green and yellow candied or glaceed fruits found in fruitcake, ' she wrote. Her updated recipe for Bite-Sized Dark Rum Fruitcakes replaces the citron with dried apricots, dates, currants and raisins: problem solved." -"The New York Times," December 16, 2008

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