NAMED ONE OF THE BEST BOOKS OF THE YEAR BY EATER.COM
From one of America's finest food writers, the former restaurant
critic for "The New York Times, "comes a definitive, timeless guide
to Thanksgiving dinner--preparing it, surviving it, and pulling it
off in style.
From the planning of the meal to the washing of the last plate,
Thanksgiving poses more--and more vexing--problems for the home
cook than any other holiday. In this smartly written, beautifully
illustrated, recipe-filled book, Sam Sifton, the "Times"'s resident
Thanksgiving expert, delivers a message of great comfort and
solace: There is no need for fear. You can cook a great meal on
Thanksgiving. You can have a great time.
With simple, fool-proof recipes for classic Thanksgiving staples,
as well as new takes on old standbys, this book will show you that
the fourth Thursday of November does not have to be a day of
kitchen stress and family drama, of dry stuffing and sad, cratered
pies. You can make a better turkey than anyone has ever served you
in your life, and you can serve it with gravy that is not lumpy or
bland but a salty balm, rich in flavor, that transforms all it
touches. Here are recipes for exciting side dishes and robust pies
and festive cocktails, instructions for setting the table and
setting the mood, as well as cooking techniques and menu ideas that
will serve you all year long, whenever you are throwing a big
party. Written for novice and experienced cooks alike,
"Thanksgiving: How to Cook It Well" is your guide to making
Thanksgiving the best holiday of the year. It is not fantasy. If
you prepare, it will happen. And this book will show you how.
Advance praise for "Thanksgiving"
" "
"If you don't have "Thanksgiving, " you are not really having
Thanksgiving. This book is as essential to the day as the turkey
itself. It's an expert, gently opinionated guide to everything from
the cranberry sauce to the table setting to the divvying up of the
leftovers, but it's also a paean to the holiday and an evocation of
both its past and its promising future. Sam Sifton's Thanksgiving
world is the one I want to live in."--Gabrielle Hamilton,
bestselling author of "Blood, Bones, & Butter"
"The charm of Sam Sifton's "Thanksgiving" is that he proposes that
home cooks treat this culinary Olympics like any other dinner
party--don't panic, deconstruct your tasks into bite-size pieces,
and conquer that fear of failure. Sam could talk a fledgling doctor
through his first open-heart surgery. It's all here--from brining
to spatchcocking, sides to desserts--and served up with a generous
dollop of reassuring advice from one of America's most notable food
writers."--Christopher Kimball, editor of "Cook's Illustrated" and
host of "America's Test Kitchen"
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