"The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition" by Diane Morgan (Chronicle, $19.95)

What kind of book has freshly cut twigs that look as delicious as a dessert of fresh Anjou pear tarts with caramel ice cream? The answer is an indispensable book for the holidays. Filled with luscious color photographs of menus and crafts, "The Christmas Table" is a worthy addition to any library of Christmas cooking/decorating books.

The aforementioned pears are cinnamon-drizzled and glistening atop a puffed pastry, while the twigs in question are part of a wire-wrapped, tall candle centerpiece display that's also adorned by mini pine cones on a blanket of snow fashioned from table salt.

Diane Morgan, also author of "The Thanksgiving Table," pulls out all the stops here to create both artful meals and decor. While some Christmas books tend to be repeats of many that have already lined shelves, Morgan packs hers with lots of originality.

The book's photograph of her unique White Chocolate-Dipped Pretzel Logs — made even more festive with red, green and white sprinkles — is proof of that innovative spirit. They make a splashy edible display served in crystal glasses on the table, like splendidly sweet breadsticks. Sugared Cranberry-Rosemary Branches are a gorgeous topping to everything from a homemade or store-bought buche de noel fudge-frosted cake to top-quality vanilla ice cream. Her roast loin of pork is stuffed with apricots and dried plums, which also makes a dazzling presentation.

What's especially nice is access to a good mix of recipes you can prepare if you have the time, such as the Buche de Noel, and other showy touches that are a breeze and can be whipped up to fit any time budget, like the Sugared Cranberry-Rosemary Branches. The book could be put to good use far beyond the holidays, too: Anytime you want to make an unforgettable meal — a brunch of Apple Wood-Smoked Bacon Benedicts and Overnight Cinnamon Bread Custard.

The award-winning Morgan, though, watches your back much more thoroughly than just making sure your recipes and decorations dazzle. She includes an immensely helpful section of detailed menus/timetables for everything from a Christmas open house, to a decorating party, a Christmas Eve supper, Christmas brunch and Christmas dinner.

WHITE CHOCOLATE-DIPPED PRETZEL LOGS

4 ounces white chocolate, chopped

12 pretzel rods

1/3 to 1/2 cup mixed red, green and white nonpareil sprinkles

Yields 12 pretzels.

To melt the chocolate, place three-fourths of the chocolate in the top of a double boiler over barely simmering water in the lower pan, or place in a heat-proof bowl set over barely simmering water in a saucepan. Slowly melt the chocolate, stirring occasionally. Carefully remove the top of the double boiler or the bowl and wipe the bottom to prevent any water from coming in contact with the chocolate. Stir in the remaining chocolate. Continue to stir until all the chocolate is melted.

Line a rimmed baking sheet with waxed paper or parchment paper. (Do not spray the paper with cooking spray.) Working with 1 pretzel at a time, dip the top half in the melted chocolate and allow the excess chocolate to drip back into the pan. You can also use the back of a spoon to remove the excess. Place the dipped pretzels on the prepared baking sheet. Allow the chocolate to cool and set slightly, about 5 minutes. Sprinkle the chocolate-covered half of each pretzel with the sprinkles, turning to coat all sides.

Refrigerate until the chocolate is hardened, about 20 minutes. The pretzels will release from the paper once dry. The dipped pretzels can be made up to 1 week ahead. Layer them, without touching, between sheets of waxed paper in a flat airtight container and store at room temperature.

FRESH MINT-DIJON MUSTARD SALAD DRESSING

3/4 cup extra-virgin olive oil

1/4 cup rice vinegar

2 teaspoons Dijon mustard

1/4 cup finely minced fresh mint

1 teaspoon sugar

1 1/4 teaspoons kosher or sea salt

Freshly ground pepper, to taste

Yields 8 servings.

In a small jar with a tight-fitting lid, combine olive oil, vinegar, mustard, mint, sugar, salt and lots of pepper (several good grinds are recommended). Cover tightly and shake vigorously to blend. Taste and adjust seasoning.

The dressing can be made up to 1 day in advance and refrigerated. Remove from refrigerator 2 hours before serving. It is especially good with lettuce-based salads that include sections of fresh orange and shallots.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "After-Work Gourmet" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.