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Thanksgiving: How to Cook It Well –…
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Thanksgiving: How to Cook It Well (vuoden 2012 painos)

– tekijä: Sam Sifton

JäseniäKirja-arvostelujaSuosituimmuussijaKeskimääräinen arvioMaininnat
754278,943 (3.89)1
"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"--… (lisätietoja)
Jäsen:A2Seamster
Teoksen nimi:Thanksgiving: How to Cook It Well
Kirjailijat:Sam Sifton
Info:Random House, Kindle Edition, 160 pages
Kokoelmat:Oma kirjasto
Arvio (tähdet):*****
Avainsanoja:cookbooks

Teoksen tarkat tiedot

Thanksgiving: How to Cook It Well (tekijä: Sam Sifton)

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näyttää 4/4
Small wonder this book cost only $18.00!

I Want Photos in my Cookbooks, not drawings.... It was printed in non-cookbook format, smallish font, recipe titles in a light orange color, some recipes were printed on a very light orange background, long painstaking instructions (without illustrations), snide side remarks, and boring personalizations.

Chapters include: Getting Started; The Turkey; Side Dishes; Gravy & Cranberry Sauce; Setting the Table (God forbid you don't do this correctly); Serving the Food & Some Questions of Etiquette (We're supping w/ the Queen?); Drinks & Drinking (How many of you don't know about this?); Dessert; Cleanup & Leftovers; Index; and Notes.

Do you know there are (at least) Six (6) different types of Turkey (read this book and you will)? You can roast, brine, fry, and deep fry a turkey, but nothing here on BBQ.

Side dishes include: three different dressings/stuffings, three different potato recipes, two squash recipes, vegetables; carrots, Brussels sprouts, and green beans; and mac & cheese (really?).

Three Gravies (one called "serious")..... two cranberries..... As for the remainder, I really didn't give a fig! ( )
  Auntie-Nanuuq | Jan 18, 2016 |
I won a copy of this book from Goodreads. Are there no photographs because I received an ARC?? Or are there not going to be any photographs in the final book? Really?

Most of the recipes were similar to what my Dad used to do for Thanksgiving and, therefore, meet with my complete approval. One thing I thought was funny was how the author stated that there was to be no garlic used on Thanksgiving and then proceeds to give us not one but two perfectly good recipes that contain garlic. I guess that rules are made to be broken.

If you are the person who takes a Mexican cruise on Thanksgiving or spends Thanksgiving alone eating pancakes and drinking vodka martinis, then this is not the book for you. Go read something else.

This is a carry-on-the-traditions sort of book. It is the kind of book that I would give to a young person moving out on their own, send to someone who would be hosting their first Thanksgiving, or pass out copies at the family reunion. ( )
  R0BIN | Apr 27, 2013 |
The title pretty much says it all. Don't look here for trendy deconstructions of roast turkey, stuffing and mashed potatoes. Sam Sifton feels they have no place at the Thanksgiving table. But if you're hyperventilating over how to get the turkey and all those side dishes to the table at the same time, or wondering how to set the table, or what to provide for drinks, this little book is exactly what you need. It provides the guidance you need to decide what type of turkey to buy, how long to defrost it (in the refrigerator, please, let's not poison the guests), and several options for how to cook it (brined, not brined, roasted, grilled, butterflied). It includes a number of recipes for traditional side dishes (no asparagus, please, and no salad, either). The answer to the question about what to drink is "anything you like," although he does have some suggestions to make. If you're in charge of Thanksgiving dinner, get your hands on a copy of this book and you'll have no worries. ( )
  4fish | Nov 7, 2012 |


I won this book on a Goodreads giveaway. I really enjoyed the book. It has great Thanksgiving recipes then paragraph format explaining in detail about the recipes. I found it enjoyable for myself who has cooked many Thanksgiving dinners and for even the most beginner cook. ( )
  kaydi35 | Oct 29, 2012 |
näyttää 4/4
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Englanninkielinen Wikipedia

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"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"--

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