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Thanksgiving: How to Cook It Well

 
 
Author
Sam Sifton. Sarah C. Rutherford, illus.
Publisher Random House  
Format hardcover
Product Dimensions 8.5 x 5.75 x 0.7 inches
ISBN 9781400069910
Pages/Publication Date 133/2012
Daedalus Item Code 43017
This item is not available.
Description
The national editor of the New York Times (though he was formerly the newspaper's restaurant critic, and still writes a food column for the Sunday Times Magazine), Sam Sifton here gives us a definitive, timeless guide to Thanksgiving dinner—preparing it, surviving it, and pulling it off in style. Here are simple, foolproof recipes for classic Thanksgiving staples, as well as new takes on old standbys. You can make a better turkey than anyone has ever served you in your life, insists Sifton—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," along with exciting side dishes, robust pies, and festive cocktails.

"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

 
 
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