Sam Sifton,Sarah    Rutherford
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY EATER.COM,From one of Americaâ€™s finest food writers, the former restaurant critic for ,The New York Times, ,comes a definitive, timeless guide to Thanksgiving dinnerâ€”preparing it, surviving it, and pulling it off in style., Â , From the planning of the meal to the washing of the last plate, Thanksgiving poses moreâ€”and more vexingâ€”problems for the home cook than any other holiday. In this smartly written, beautifully illustrated, recipe-filled book, Sam Sifton, the ,Times,â€™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., Â , 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,
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, â€œIf you donâ€™t have ,Thanksgiving,, you are not really having Thanksgiving. This book is as essential to the day as the turkey itself. Itâ€™s an expert, gently opinionated guide to everything from the cranberry sauce to the table setting to the divvying up of the leftovers, but itâ€™s also a paean to the holiday and an evocation of both its past and its promising future. Sam Siftonâ€™s Thanksgiving world is the one I want to live in.â€â€”Gabrielle Hamilton, bestselling author of ,Blood, Bones, & Butter, Â , â€œThe charm of Sam Siftonâ€™s ,Thanksgiving, is that he proposes that home cooks treat this culinary Olympics like any other dinner partyâ€”donâ€™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. Itâ€™s all hereâ€”from brining to spatchcocking, sides to dessertsâ€”and served up with a generous dollop of reassuring advice from one of Americaâ€™s most notable food writers.â€â€”Christopher Kimball, editor of ,Cookâ€™s Illustrated, and host of ,Americaâ€™s Test Kitchen
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Thanksgiving