{"appState":{"pageLoadApiCallsStatus":true},"bookState":{"book":{"headers":{"timestamp":"2024-12-11T12:11:09+00:00"},"bookId":282082,"data":{"name":"Christmas Cooking For Dummies","title":"Christmas Cooking For Dummies","slug":"christmas-cooking-for-dummies","breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Holiday Meals & Entertaining","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33851"},"slug":"holiday-meals-entertaining","categoryId":33851},{"name":"Christmas","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33852"},"slug":"christmas","categoryId":33852}],"description":"<b>Look no further for tips and recipes for whipping up a dazzling array of delicious holiday meals — without stress!</b> <p>Christmas is the biggest holiday of the year -- and Americans traditionally love to celebrate the season with food, food, and more food. 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The two chefs became friends in the late ’70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Café, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. 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Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook’s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan’s Feast: The Best of Yan Can Cook, Martin Yan’s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon Appétit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and “eating her way” through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":true,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9369"}}],"relatedArticles":{"_links":{"self":"https://dummies-api.dummies.com/v2/articles?book=282082&offset=0&size=5"}},"relatedBooks":[{"bookId":281973,"name":"Baking For Dummies","slug":"baking-for-dummies","primaryCategory":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"image":{"src":"https://www.dummies.com/covers/9781394172467.jpg","width":250,"height":350},"_links":{"self":"https://dummies-api.dummies.com/v2/books/281973"}},{"bookId":297048,"name":"Cooking For One For Dummies","slug":"cooking-for-one-for-dummies","primaryCategory":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"image":{"src":"https://www.dummies.com/covers/9781119886921.jpg","width":250,"height":350},"_links":{"self":"https://dummies-api.dummies.com/v2/books/297048"}},{"bookId":282110,"name":"Cooking Basics For Dummies","slug":"cooking-basics-for-dummies","primaryCategory":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"image":{"src":"https://www.dummies.com/covers/9781119696773.jpg","width":250,"height":350},"_links":{"self":"https://dummies-api.dummies.com/v2/books/282110"}}],"cheatSheet":null,"bookAuthorBio":"<b data-author-id=\"9369\">Dede Wilson</b>, CCP, contributes to <i>Bon Appétit</i> and <i>Pastry and Design</i> magazine and to NBC's <i>Today</i>show. 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Christmas Cooking For Dummies book cover

Christmas Cooking For Dummies

Author:

Overview

Look no further for tips and recipes for whipping up a dazzling array of delicious holiday meals — without stress!

Christmas is the biggest holiday of the year -- and Americans traditionally love to celebrate the season with food, food, and more food. This easy guide shows cooks of every generation how to plan and prepare scrumptious seasonal treats. It includes:

100 delicious recipes for hassle-free holiday meals, including Warm White Bean Dip, Four-Cheese
Spinach Lasagne, and Chocolate Truffle Tart
Tips, checklists, and charts, plus step-by-step guides and shopping lists for special holiday meals, including a Christmas Tree-Trimming Party
A special section on Christmas decorating and food gifts from the kitchen
16 pages of color photos featuring holiday meal recipes and kitchen-made gifts and decorations

Look no further for tips and recipes for whipping up a dazzling array of delicious holiday meals — without stress!

Christmas is the biggest holiday of the year -- and Americans traditionally love to celebrate the season with food, food, and more food. This easy guide shows cooks of every generation how to plan and prepare scrumptious seasonal treats. It includes:

100 delicious recipes for hassle-free holiday meals, including

Warm White Bean Dip, Four-Cheese

Spinach Lasagne, and Chocolate Truffle Tart

Tips, checklists, and charts, plus step-by-step guides and shopping lists for special holiday meals, including a Christmas Tree-Trimming Party

A special section on Christmas decorating and food gifts from the kitchen

16 pages of color photos featuring holiday meal recipes and kitchen-made gifts and decorations

About The Author

Dede Wilson, CCP, contributes to Bon Appétit and Pastry and Design magazine and to NBC's Todayshow. She is also the Food and Entertaining expert for CanDoWoman.com.