Thanksgiving by Sam Sifton
How to Cook It Well

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Synopsis

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


From the Hardcover edition.
 

About Sam Sifton

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Sam Sifton is the national editor of The New York Times, the newspaper's former restaurant critic and a food columnist for the Sunday Times Magazine. Before coming to the Times, where he has also worked as the culture editor and the editor of the Dining section, he worked as a newspaper reporter and editor, a teacher in the New York City public schools, a first mate on a century-old schooner, and a prep cook. Sifton lives in Brooklyn with his wife and two daughters.
 
Published October 23, 2012 by Random House. 160 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Thanksgiving

Kirkus Reviews

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For example, Sifton includes four recipes for an oven-roasted turkey: “A Simple Roast Turkey,” “An Even More Simple Roast Turkey,” “Herb-Roasted Turkey” and “Faster Roast Turkey.” The author also advises on what brands and types of ingredients to buy, how to set a table and how to use leftovers.

Sep 15 2012 | Read Full Review of Thanksgiving: How to Cook It ...

Publishers Weekly

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Sifton, the national editor for the New York Times and its former restaurant critic, talks turkey, as well as gravy, cranberry, side dishes, and table settings in this wonderful holiday survival guide.

Sep 17 2012 | Read Full Review of Thanksgiving: How to Cook It ...

The Daily Beast

The key element to making cranberry sauce is to understand that cranberries are high in pectin, a carbohydrate that exists in many fruits and which is released by the berries when they are heated and the cells of the fruit break down.

Nov 20 2012 | Read Full Review of Thanksgiving: How to Cook It ...

Portland Book Review

Sifton gives several versions on some recipes: quick turkey stock, final turkey stock, serious turkey stock, also on turkey roasting.

Dec 07 2012 | Read Full Review of Thanksgiving: How to Cook It ...

Los Angeles Review of Books

IN NOVEMBER 2003, I SPENT my last Thanksgiving holiday on the East Coast with my dearest friend, Tina, and her husband, Sam Sifton, author of the recently released Thanksgiving: How to Cook It Well.

Nov 22 2012 | Read Full Review of Thanksgiving: How to Cook It ...

http://www.lareviewofbooks.org

November 22nd, 2012 reset - + IN NOVEMBER 2003, I SPENT my last Thanksgiving holiday on the East Coast with my dearest friend, Tina, and her husband, Sam Sifton, author of the recently released Thanksgiving: How to Cook It Well.

Nov 22 2012 | Read Full Review of Thanksgiving: How to Cook It ...

Reader Rating for Thanksgiving
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An aggregated and normalized score based on 101 user ratings from iDreamBooks & iTunes


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