Library Journal Review

Joy to the cooks' world! David returns with a marvelous compendium of English holiday recipes dating back to medieval times. In addition to the expected plum puddings and mincemeat (with real meat), there are a wheaten or barley porridge called frumenty-a favorite in the middle ages-and a delicious spiced beef that recalls some of the flavors that were most familiar before the New World added its bounty to European tables. Absolutely essential.-Susan B. Hagloch, Dover, OH (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.