'What's that you say? A turkey is a turkey. Of course it is, but that dry over-cooked bird will soar when stuffed with pigeon breast, foie gras, black truffles and a few ortolan...' This book will help you create a Christmas dinner that is so wildly impressive that even the most curmudgeonly great aunt or begrudging mother-in-law will swoon. Why let the millionaires be restricted to shortbread? From a morning Myrrhtini, to an after dinner 1918 vintage Armagnac this will be a feast that no one will forget. Grab your apron, put on your chef's hat and let the games commence