the Christmas Shop: One List, Shop, and No Second Trip on 24th

The Christmas Shop: One List, One Shop, and No Second Trip on the 24th Christmas does not go wrong in the kitchen. It goes wrong in the trolley on the twenty-fourth, when the shelves are picked over and the list was written from memory. This is the shop written backwards from the plate. Fifty-four recipes, and every line on the list has a week it wants to be bought in: the dry goods in November, the meat order four weeks out, the freezer built on quiet Sundays, the dairy in the last few days. The centerpiece and the meat order, with a turkey roasted on the kettle and a cold table that carries the whole week after. The vegetable box. The dairy, the eggs and the cheese. The dry goods and the baking shelf. The freezer, bought and built. Then the second week, where the last of the ham, the cheese ends and the stale bread do the cooking. The final Part is quantities per head, the fridge running order, a keeping table for all 54, and the whole order on a single page. A few from inside: The Turkey on the Kettle - Veal Loin, Boned and Stuffed - Pork and Pecan Terrine - Ham Set in Parsley Jelly - Potatoes Baked in Stock, Boulangère - Broccoli and Stilton Soup with Roast Pear - Quince Pie in Mulled Wine - Cranberry and Pecan Tart - Gruyère Puffs, Baked and Frozen - Upside-Down Pear Tart. No stock cubes, no gravy granules, no gravy browning, no margarine. Every recipe weighed and timed, every bird probed again after it rests, and every one of them cooked from what the order already brought home. The Classic Edition. Black and white, made for the kitchen bench, with a hand-drawn plate opening every Part. Book Thirty of MADE, NOT BOUGHT. My other books are on my Amazon author page. Luke McConachy has been cooking for more than fifteen years, and he has cooked a bit of everything. He started in bakeries at thirteen and spent six years on the early starts, making bread, pies, cakes and pastry from scratch. From there he worked his way through a number of kitchens, including more than four years at his local pub making the breakfasts and the roast of the day. He has also run his own restaurant in Thailand.