Visions of Sugarplums: A Cookbook of Cakes, Cookies, Candies & Confections from All the Countries that Celebrate Christmas

by Mimi Sheraton, Pat Stewart (Illustrator)

Presents an international collection of traditional Christmas sweets, including yeast breads, tarts, cookies, puddings, and beverages, accompanied by an introduction that traces the recipes' origins and development and the legends associated with them.

Genres: Cookbooks, Holiday, Christmas, Food

256 pages, Hardcover

First published January 1, 1968

About the author

In 1975 she became the food critic for the New York Times. She held that position for 8 years after which she became the food critic for Time magazine.

She freelanced for New York Times, Vanity Fair, Food and Wine, and other magazines.

Reviews

[Neil Lynch · Rating 4 out of 5]

This out-of-print cookbook provides an in-depth look at the "cakes, cookies, candies, and confections from all the countries that celebrate Christmas." Former New York Times food writer Mimi Sheraton takes pains to provide a close look at Christmas, its origins, and the customs from around the world that are part of the day, as well as the six weeks that surround it She goes on to divide the book by dessert categories…and there are some real treats here, collected by Sheraton over the years and across the miles! From Danish Advent Pretzels to get the season off comfortably to Dutch Fudge, Sicilian Torrone, and Peppermint Candy Canes that linger after The Feast of the Epiphany (January 6). Martha Washington's Great Cake is included, along with a recipe for Scot's Shortbread that we may try for New Year's. There are beverages, too, a variety of eggnogs, punches, and wassails. Not only a unique and interesting cookbook, VOS is a wonderful compendium of Christmas and how it is celebrated around the world, a delightful reminder of the Spirit of the Season.

[Juli Anna · Rating 4 out of 5]

Well researched and appealing!

[Heather · Rating 4 out of 5]

I really enjoyed reading all the recipes for Christmas treats from around the world. I can wait to try some later this year.