Menus are geared to the various regions of the United States (New England, the South, the Midwest, the Southwest, the West, and the Pacific Northwest) and feature heirloom recipes for traditional dishes such as New England Clam Chowder, Louisiana Gumbo, Southern Barbecued Ribs, Jambalaya, and Pumpkin Pie. Also here are old favorites such as Fried Green Tomatoes, Red Cabbage with Apple Sauce, and Picnic Potato Salad -- all of them suited to large family celebrations. There are recipes just right for Easter, Thanksgiving, Christmas, and Kwanzaa, as well as for family reunions and picnics.

Each recipe is accompanied by notes about its history and the region it comes from. And all of the recipes are easy to prepare -- taking into account today's often hectic holiday schedules.

Complete holiday menus are suggested, and as a bonus Jones includes a list of wines to match each meal -- with appropriate bottles from each of the six regionS represented in the recipes.

With its appeal to an audience increasingly interested in keeping families together, African-American Holiday Cooking is sure to establish an even wider market for the popular Wilbert Jones.

Other cookbooks by this author

• 101 Delicious Soul Food Dessert Recipes
• The Healthy Soul Food Cookbook: How to Cut the Fat and Keep the Flavour
• Mama's Tea Cakes: 101 Soul Food Desserts
• The New Soul Food Cookbook: Healthier Recipes For Traditional Favorites
• New Soul Food Cookbook: Healthier Recipes For Traditional Favorites
• Smothered Southern Foods
• Smothered Southern Foods
• Smothered Southern Foods
• Smothered Southern Foods
• Smothered Southern Foods
• Smothered Southern Foods