Christmas Sweets

Christmas Sweets

3.54 (22 ratings by Goodreads)
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One of the greatest pleasures of every holiday is the making of special sweets to share with family and friends. In "Christmas Sweets", author Georgeanne Brennan shares some of her personal favorites in an irresistible collection of recipes for baked goods, candies, and frozen desserts. This festive volume also includes fun craft and gift ideas for using sweet treats to decorate the home and table that children and adults of all ages will enjoy. "Christmas Sweets" offers more than 50 recipes, from cookie jars filled with Pecan Lace Cookies and Apricot-Pistachio Bars to boxes of homemade candy brimming with Chocolate Fudge, Almond-Butter Toffee, or Turkish Delight. Traditional Plum Pudding with Hard Sauce or snowy white Angel FoodCake with Coconut curls are memorable finishes to a Christmas feast, while a Pumpkin Hazelnut Cheesecake makes a spectacular finale to any holiday dinner.Guests will delight in stealing a sweet from an easy-to-make Candy Wreath or Candy Acorn Kissing Ball, and will admire sugar-and-spice cookies presented in a spectacular, wintry Gingerbread Cookie Box stenciled with powdered sugar. This collection of delightful ideas and recipes is sure to welcome in the holidays and inspire fun and good cheer for more

Product details

  • Hardback | 136 pages
  • 213.36 x 231.14 x 20.32mm | 748.42g
  • California, United States
  • English
  • Colour photos
  • 0811859320
  • 9780811859325
  • 943,967

Review quote

"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, 2008show more

About Georgeanne Brennan

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 more

Rating details

22 ratings
3.54 out of 5 stars
5 18% (4)
4 41% (9)
3 18% (4)
2 23% (5)
1 0% (0)
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