Christmas for Two: 54 Recipes for the Whole Day, Scaled for Two People Christmas dinner written for two people, not a family recipe cut by six. Fifty-four recipes cover the whole day. Nine centerpieces by cut, each with the weight to buy and the probe temperature to take it to. Nine one-tray dinners that put the meat and the potatoes in the same pan. Nine sides scaled to two plates, nine gravies and sauces made in quantities that will not drown the meal, nine sweet things sized so nothing is left on the 27th, and nine recipes for Christmas Eve and Boxing Day. Every recipe names the pan it was timed in, because a 9 by 13 inch tray and the roasting dish you used for twelve people do not cook the same, and every bird is probed again after it rests. The last Part is the arithmetic: what to buy per person cut by cut, how to time a small bird against a large one, what halves cleanly and what does not, and a fridge and freezer table for all 54. A few from inside: Rolled Turkey Breast - Quail with Leek Stuffing and Grape Sauce - Duck Breast - The One-Tray Christmas Dinner - Roast Potatoes, Small Batch - Gravy from One Tray - Cranberry Sauce, Small Jar - Two Orange Soufflés - Vanilla Crème Brûlée - The Boxing Day Sandwich. No stock cubes, no gravy granules, no sachets of basting fat. Every ingredient sits on the page in plain words. The Classic Edition. Black and white, made for the kitchen bench, every recipe weighed and timed, with a hand-drawn plate opening every Part. Book Twenty-Nine 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.
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