Visions of Sugarplums (Mimi Sheraton) Pigs and Braised Chickpeas with Orange

and Braised Chickpeas with Orange Zest and Garlic Bread Crumbs

He explains how to kindle a fire

This book tells the story of the British Isles

Chez Panisse is known throughout the world as one of America’s greatest restaurants

Visions of Sugarplums (Mimi Sheraton) Pigs and Braised Chickpeas with OrangeIllus. by Walter Swartz. Jacket. NY: Random House, [1968]. An early work by Mimi Sheraton, who went on to be the New York Times' restaurant critic from 1975 1983. This book covers how to make all kinds of Christmas confections, from cakes and cookies to candies and warming drinks. Short tear (with some darkening) to upper front jacket panel, else very good. (30)