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Thanksgiving: How to Cook It Well: A Cookbook
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY EATER.COM
From one of America’s finest food writers, the founder of The New York Times Cooking section , 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 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, 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 one of America’s finest food writers, the founder of The New York Times Cooking section , 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 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, 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
160 pages, Hardcover
First published January 1, 2012
67 people are currently reading
627 people want to read
About the author
Sam Sifton
11books32followersSam Sifton is the food editor of The New York Times, a columnist for The New York Times Magazine, and the founding editor of the Times’s Cooking section, an award-winning digital cookbook and cooking school. Formerly the newspaper’s national news editor, chief restaurant critic, and culture editor, he is also the author of Thanksgiving: How to Cook It Well. He lives in Brooklyn with his wife and two children.
(source: Amazon)
(source: Amazon)
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Displaying 1 - 30 of 137 reviews
November 11, 2024
So fun. I love Sam Sifton- especially his dogged insistence on setting a beautiful table and hosting thoughtfully. I don’t agree with him on everything (I, myself, love a salad on the buffet to cut the heaviness of the rest of it) but his advice is generally very sound. For those of you that love cooking Thanksgiving, this is a great book to build excitement while making your lists. If you’ve never cooked it, this is a must!
November 29, 2024
"Scented with autumnal spice and caramelizing sugars, it is an apple pie to call to mind the Homer Price stories of Robert McCloskey."
Love this Thanksgiving guide!
Love this Thanksgiving guide!
August 14, 2021
As an experienced home cook, I find this little book to be quite practical and helpful. For a novice cook I imagine it would be indispensable for pulling off a beautifully done and memorable Thanksgiving dinner. Definitely worth a read for cooks of all skill levels in preparation for the upcoming holidays.
November 28, 2021
A light-hearted, accessible look at how to prepare a great Thanksgiving meal, by the former restaurant critic of The NY Times. Laugh out loud funny in many places. No salad, as it takes up valuable stomach space. No appetizers, cloth napkins only.
Read
November 25, 2024Very fun.
Got me in the mood to help cook Thanksgiving dinner.
Lewis remarks somewhere that we moderns (or postmoderns, whatever you want to call us) have lost our sense of solemnity. The last vestiges we have of solemnity are at funerals and weddings, he says. High feast times, times when you pull out the black ties and enjoy life with equal parts dignity and mirth.
Thanksgiving, I'd argue, is a feast with solemnity.
I liked how Sifton kept arguing that we need to go harder for Thanksgiving. He didn't have a great reason for the hope within us—except that we ought to give thanks—but regardless, the urge is a good one.
So get out the thickest, creamiest table cloth you have.
Make far too many foods, from the best quality ingredients.
And feast.
Got me in the mood to help cook Thanksgiving dinner.
Lewis remarks somewhere that we moderns (or postmoderns, whatever you want to call us) have lost our sense of solemnity. The last vestiges we have of solemnity are at funerals and weddings, he says. High feast times, times when you pull out the black ties and enjoy life with equal parts dignity and mirth.
Thanksgiving, I'd argue, is a feast with solemnity.
I liked how Sifton kept arguing that we need to go harder for Thanksgiving. He didn't have a great reason for the hope within us—except that we ought to give thanks—but regardless, the urge is a good one.
So get out the thickest, creamiest table cloth you have.
Make far too many foods, from the best quality ingredients.
And feast.
January 13, 2019
The philosophy and writing were charming, though the recipes themselves didn't actually intrigue me all that much. I think that's what's tricky about Thanksgiving, so much is tradition.
November 19, 2013
This is a fun book if you're cooking Thanksgiving dinner, although possibly more fun if you're only eating it. Sifton, a former New York Times restaurant critic, has definite opinions about what Thanksgiving dinner is but he's not at all stuffy about it. His thesis is that this dinner should be all about tradition, not experimentation, and that certain things Are Done (pumpkin pie) and certain things Are Not Done (sorbet). At the same time, he also says that his traditional turkey includes a rosemary teriyaki sauce, which, frankly, I find unsettling. I have nothing against teriyaki, but if someone fed me a teriyaki-glazed turkey on Thanksgiving, I would eat it (because the alternative is what -- going to Target, eating a big pretzel, and buying everyone on my Christmas list a $12 cardigan?) and then never let that person be in charge of any holiday ever again.
Thus, his definition of tradition is a little loose -- he speaks out against marshmallows (either in a sweet potato casserole or in dessert) more than once but then allows that if your version of Thanksgiving includes them, you may have them. Similarly, he says that nothing should come out from a deli, out of a foil packet, or be in any way ready-to-eat out of the package, but if you've always eaten canned cranberry sauce, it's fine, so long as you slice it up into coins and don't scoop it out with a spoon and serve it like dog food. So he's tolerant, if a bit passive-aggressive.
In addition to some fairly standard recipes, he also has advice about cleaning up (which is basically: clean up) and leftovers, and also suggests that announcing, "It is time for you to go home," to your guests at the end of the evening is perfectly acceptable, so long as you do it with a certain amount of gravity. I only wish that were true; I'm sure if I said this to my family, I'd have to listen to them complain about it at every holiday dinner for the rest of my life.
Thus, his definition of tradition is a little loose -- he speaks out against marshmallows (either in a sweet potato casserole or in dessert) more than once but then allows that if your version of Thanksgiving includes them, you may have them. Similarly, he says that nothing should come out from a deli, out of a foil packet, or be in any way ready-to-eat out of the package, but if you've always eaten canned cranberry sauce, it's fine, so long as you slice it up into coins and don't scoop it out with a spoon and serve it like dog food. So he's tolerant, if a bit passive-aggressive.
In addition to some fairly standard recipes, he also has advice about cleaning up (which is basically: clean up) and leftovers, and also suggests that announcing, "It is time for you to go home," to your guests at the end of the evening is perfectly acceptable, so long as you do it with a certain amount of gravity. I only wish that were true; I'm sure if I said this to my family, I'd have to listen to them complain about it at every holiday dinner for the rest of my life.
September 20, 2014
I'm in charge of Thanksgiving this year, so I thought I'd read this book far enough in advance to try out a few recipes. I love Sam Sifton's work in the NY times. I greatly appreciate that he is a purist when it comes to what should be served at Thanksgiving- it is not the time for appetizers, salad, or experimentation. He made me laugh out loud frequently. Some of my favorite lines:
"At Thanksgiving, appetizers take up valuable stomach space. They are insulting to your own hard work. And salad? No. See above. A salad is a perfect accompaniment to many meals, a hint of astringency that can improve some dinners hugely. Not this one. You can have your salad tomorrow."
"Indeed, the only trouble that should ever present itself when the subject comes to mashed potatoes and Thanksgiving is should someone demand that garlic or basil be added to the mix. Your response to this heresy should be brief and unequivocal: No. This is Thanksgiving."
"Save the chocolate for nights of depression and anxiety--for New Year's Eve, or an unwelcome birthday. Instead, focus on the proper execution of the American classics: apple pie with a mound of whipped cream, or pumpkin pie with the same."
His advice and (traditional, time-tested) recipes look excellent. Can't wait to give them a try!
"At Thanksgiving, appetizers take up valuable stomach space. They are insulting to your own hard work. And salad? No. See above. A salad is a perfect accompaniment to many meals, a hint of astringency that can improve some dinners hugely. Not this one. You can have your salad tomorrow."
"Indeed, the only trouble that should ever present itself when the subject comes to mashed potatoes and Thanksgiving is should someone demand that garlic or basil be added to the mix. Your response to this heresy should be brief and unequivocal: No. This is Thanksgiving."
"Save the chocolate for nights of depression and anxiety--for New Year's Eve, or an unwelcome birthday. Instead, focus on the proper execution of the American classics: apple pie with a mound of whipped cream, or pumpkin pie with the same."
His advice and (traditional, time-tested) recipes look excellent. Can't wait to give them a try!
November 13, 2019
Oh, this book was a lot of fun. Sifton has a very sharp, witty, entertaining voice and I love his strong opinions on Thanksgiving. Thanksgiving is not a fancy affair, there are no experimental dishes and rarely are there breaks from tradition. Sifton sees it as a comforting meal we have with loved ones every year, and our loved ones deserve a meal that is thoughtful and takes time and effort on the part of the host. There are several quality recipes in here - I've only made the pumpkin pie so far, but I can tell you it was warmly-spiced and delicious.
If you've never put on a Thanksgiving meal before, Sam will help you figure it all out, and if you are a seasoned veteran, he can help you make your Thanksgiving even more special.
If you've never put on a Thanksgiving meal before, Sam will help you figure it all out, and if you are a seasoned veteran, he can help you make your Thanksgiving even more special.
October 28, 2023
A cookbook that details how to cook the Thanksgiving meal and gives you recipes for the various courses.
Since I have been hosting (a small) Thanksgiving the last couple of years, I thought I would check this one out as my "on the phone" book to read in situations when I couldn't take the print book I am reading along with me. Overall, I love Sifton's tone as an author...he somehow manages to be opinionated in a kindhearted way. I, for one, love and appreciate a salad on the Thanksgiving table; Sifton disagrees, but I don't think it would ruin our "friendship." The book seems to be a good reference for Thanksgiving. I did not cook any of his recipes, but I would not have qualms at doing so. I would have liked, perhaps, a guide as to how to structure the day when making Thanksgiving, but maybe that's too hard to do in a generic book format?
Since I have been hosting (a small) Thanksgiving the last couple of years, I thought I would check this one out as my "on the phone" book to read in situations when I couldn't take the print book I am reading along with me. Overall, I love Sifton's tone as an author...he somehow manages to be opinionated in a kindhearted way. I, for one, love and appreciate a salad on the Thanksgiving table; Sifton disagrees, but I don't think it would ruin our "friendship." The book seems to be a good reference for Thanksgiving. I did not cook any of his recipes, but I would not have qualms at doing so. I would have liked, perhaps, a guide as to how to structure the day when making Thanksgiving, but maybe that's too hard to do in a generic book format?
November 3, 2012
When I got a book from ŷ Advance Readers that was about preparing Thanksgiving, I wasn't as super stoked as I would have been if it had been a different cookbook to add to my collection. The book sat on my coffee table for a few days. Grudgingly I picked it up thinking that I would flip through to find a side dish recipe inside and I'd do nothing more with it. (I do have to think about these things early because mummy dearest needs to know what I'm bringing so she can maintain up-to-date lists.)
I read it cover to cover. And liked it. I wanted it to be longer. (It is a skinny little thing; only 160 pages in length.) It isn't every day that I find a cookbook writer who can, well, write. Sam Sifton can write. He's got culinary and literary chops! He wrote (and edited!) for the New York Times. Did you know the New York Times had (still has?!?) a Thanksgiving dinner help desk website set up for harried, stressed Thanksgiving chefs at home? I had no idea. That desk was manned by our author for three years! That'll get you some turkey day street cred. I chuckled when I read about the help desk. I had visions of frantic questions about burnt crusts and unthawed turkey. I wonder who makes these posts. Not my mom. She's cool as a cucumber in the kitchen.
Sifton makes it clear from the start that he believes that this one meal out of the other 364 days of meals needs to be traditional. And so, his little manual takes the reader through a very traditional approach.
Butter. In this book, glorious butter is a NECESSITY. As it should be every day. Pie crusts should be homemade. Salad, he belabors at least four times, do not belong anywhere near Thanksgiving. Appetizers. No, no, no, no. Just no. Unless, said appetizers are oysters. Then yes.
See, I didn't know about these rules. I might have actually brought salad to Thanksgiving last year. (Never again Mr. Sifton. I promise.)
There is nothing new about this book. It is not full of experimental, trendy recipes for the holiday. Instead it is full of traditional, tried-and-true dishes that absolutely belong on the dinner table. Chapter two is entitled "The Turkey" and it is a comprehensive chapter on thawing, seasoning/brining, cooking (including grilling and frying), carving and serving the centerpiece of the meal. There's not just one recommended approach, but an entire chapter. I like that.
There is a chapter on table setting, serving, and etiquette (chapter five) that is just lovely. This chapter calls to mind the Norman Rockwell painting with the family seated at the table with dishes served family style. Paper and plastic, Sifton says, are abominations of tradition. Thank you. (And thank you mom for always making Thanksgiving an occasion for china and silver, even if I had to polish and then hand-wash.)
I could go one about all eight of the chapters, but I won't. I will, though, mention that chapter six, "Drinks & Drinking" encourages drinking. Thanksgiving is, after all, a celebration. While Sifton doesn't encourage getting blitzed and belligerent, he does remind the reader that the meal is a long one, part of a long day of preparation and digestion. Drink, he says. Be merry. Wine, should flow in abundance. A bottle per person? Absolutely not unrealistic! Imbibing while cooking. Go for it. (With moderation, obviously.) This is not an uptight book, is my point.
Sifton is not unclear about his expectations of this holiday meal. He delivers these expectations in a wonderfully cheeky and conversational way. I'm a nerd about tone. Cookbooks, as a rule, seem to be stuffy and without any sort of discernible--or at least enjoyable--tone. This one though, breaks that rule. (As a note, I'm not positive I can actually classify this a cookbook, though. It is hard to classify. It has recipes, but they are not the bulk.)
In his introduction, Sifton says the following: "Thanksgiving is likewise not a book for those interested in cutting corners. Shortcuts are anathema to Thanksgiving, which is a holiday that celebrates not just our bounty but also our slow, careful preparation of it. There is no room in Thanksgiving for the false wisdom of compromise--for ways to celebrate the holiday without cooking, or by cranking open cans of gravy to pour over a store-roasted turkey reheated in the microwave. Thanksgiving is no place for irony. We are simply going to cook."
Did you ever imagine lovely prose about Thanksgiving? I would have thought it impossible. Sifton makes the impossible possible. And natural. He is poetic at times, funny at others, clear and articulate. This book was an absolute joy to read.
Another reason I'm not sure it is fully a cookbook is its lack of glossy photos. Instead, the book has beautifully sketched drawings and diagrams (like a properly set table) by Sarah Rutherford. These drawings are the perfect accompaniment to the text. Glossy photos of a glistening turkey and laughing people around a perfectly set table are just too cliche for this book.
They are beautiful. Understated. Traditional. Just like the book.
Whether this is your first time preparing the Thanksgiving meal, or your 30th, I recommend Thanksgiving: How to Cook It Well to get you thinking about the meal that is (happily/terrifyingly/ ominously?) looming this month.
Mr. Sifton, I'm now officially excited about Thanksgiving this year!
I read it cover to cover. And liked it. I wanted it to be longer. (It is a skinny little thing; only 160 pages in length.) It isn't every day that I find a cookbook writer who can, well, write. Sam Sifton can write. He's got culinary and literary chops! He wrote (and edited!) for the New York Times. Did you know the New York Times had (still has?!?) a Thanksgiving dinner help desk website set up for harried, stressed Thanksgiving chefs at home? I had no idea. That desk was manned by our author for three years! That'll get you some turkey day street cred. I chuckled when I read about the help desk. I had visions of frantic questions about burnt crusts and unthawed turkey. I wonder who makes these posts. Not my mom. She's cool as a cucumber in the kitchen.
Sifton makes it clear from the start that he believes that this one meal out of the other 364 days of meals needs to be traditional. And so, his little manual takes the reader through a very traditional approach.
Butter. In this book, glorious butter is a NECESSITY. As it should be every day. Pie crusts should be homemade. Salad, he belabors at least four times, do not belong anywhere near Thanksgiving. Appetizers. No, no, no, no. Just no. Unless, said appetizers are oysters. Then yes.
See, I didn't know about these rules. I might have actually brought salad to Thanksgiving last year. (Never again Mr. Sifton. I promise.)
There is nothing new about this book. It is not full of experimental, trendy recipes for the holiday. Instead it is full of traditional, tried-and-true dishes that absolutely belong on the dinner table. Chapter two is entitled "The Turkey" and it is a comprehensive chapter on thawing, seasoning/brining, cooking (including grilling and frying), carving and serving the centerpiece of the meal. There's not just one recommended approach, but an entire chapter. I like that.
There is a chapter on table setting, serving, and etiquette (chapter five) that is just lovely. This chapter calls to mind the Norman Rockwell painting with the family seated at the table with dishes served family style. Paper and plastic, Sifton says, are abominations of tradition. Thank you. (And thank you mom for always making Thanksgiving an occasion for china and silver, even if I had to polish and then hand-wash.)
I could go one about all eight of the chapters, but I won't. I will, though, mention that chapter six, "Drinks & Drinking" encourages drinking. Thanksgiving is, after all, a celebration. While Sifton doesn't encourage getting blitzed and belligerent, he does remind the reader that the meal is a long one, part of a long day of preparation and digestion. Drink, he says. Be merry. Wine, should flow in abundance. A bottle per person? Absolutely not unrealistic! Imbibing while cooking. Go for it. (With moderation, obviously.) This is not an uptight book, is my point.
Sifton is not unclear about his expectations of this holiday meal. He delivers these expectations in a wonderfully cheeky and conversational way. I'm a nerd about tone. Cookbooks, as a rule, seem to be stuffy and without any sort of discernible--or at least enjoyable--tone. This one though, breaks that rule. (As a note, I'm not positive I can actually classify this a cookbook, though. It is hard to classify. It has recipes, but they are not the bulk.)
In his introduction, Sifton says the following: "Thanksgiving is likewise not a book for those interested in cutting corners. Shortcuts are anathema to Thanksgiving, which is a holiday that celebrates not just our bounty but also our slow, careful preparation of it. There is no room in Thanksgiving for the false wisdom of compromise--for ways to celebrate the holiday without cooking, or by cranking open cans of gravy to pour over a store-roasted turkey reheated in the microwave. Thanksgiving is no place for irony. We are simply going to cook."
Did you ever imagine lovely prose about Thanksgiving? I would have thought it impossible. Sifton makes the impossible possible. And natural. He is poetic at times, funny at others, clear and articulate. This book was an absolute joy to read.
Another reason I'm not sure it is fully a cookbook is its lack of glossy photos. Instead, the book has beautifully sketched drawings and diagrams (like a properly set table) by Sarah Rutherford. These drawings are the perfect accompaniment to the text. Glossy photos of a glistening turkey and laughing people around a perfectly set table are just too cliche for this book.
They are beautiful. Understated. Traditional. Just like the book.
Whether this is your first time preparing the Thanksgiving meal, or your 30th, I recommend Thanksgiving: How to Cook It Well to get you thinking about the meal that is (happily/terrifyingly/ ominously?) looming this month.
Mr. Sifton, I'm now officially excited about Thanksgiving this year!
November 16, 2020
This is actually my third or fourth time through this little gem of a book. It's a handbook for Thanksgiving, with recipes but more importantly, advice and inspiration for making Thanksgiving lovely and delicious. Sam Sifton has rules about Thanksgiving, and he outlines them with humor and grace and reminiscences of Thanksgivings past. It's a great book to read to gear up for the holiday.
November 22, 2017
Thanksgiving is good
November 27, 2022
it’s good
I don’t think it needed to be an entire book.
Maybe a chunk in a larger book. But still not a bad small collection of recipes
I don’t think it needed to be an entire book.
Maybe a chunk in a larger book. But still not a bad small collection of recipes
November 18, 2024
I laughed, actually laughed out loud, reading this.
A delight…and helpful.
A delight…and helpful.
November 18, 2024
it feels silly to rate this before I even make the recipes, but it was so fun to read that I don’t even care!
November 26, 2024
This was a humorous, quick and easy read filled story great tips. I’m ready to set and serve my Thanksgiving table!
November 25, 2022
Worth it for Maple Glazed Carrots and Creamed Brussels Sprouts.
November 3, 2012
I won my first ŷ giveaway!!!! Ironically with the shipping time, it probably won't get here until after Thanksgiving.
(edit) Actually I received the book in the mail with plenty of time to spare before Thanksgiving!!
My review:
3.5 stars, because as a cookbook, I liked it well enough to read it cover to cover.
I have to preface this with a bit of a side story. I used to hate Thanksgiving. I don't like the food, I don't like the reasons behind the tradition, I just didn't care. I didn't even celebrate it at all for a few years. I got older and I married into a family that ADORES Thanksgiving and goes all out for it, so it was inevitable that I come around. I like the family gathering aspect, now that I am part of a family that actually has their own traditions and everything. And, I love helping my in-laws cook the big meal.
I have watched pretty much every Thanksgiving special on Food Network repeatedly over the years. Most notably those made by Alton Brown. Alton Brown and Sam Sifton, the author of would probably get along smashingly. Most of the ground covered in his book was not new to me, but I will say that I trust Alton Brown to do his research, and therefore the information presented here should be equally correct.
That being said, I have never had the reason or the opportunity to prepare a full Thanksgiving feast on my own (other than a junior version I made for my husband with a frozen turkey breast roast, which turned out superb for last year's Christmas dinner) Mostly, I have never had to prepare a fully sized roast beast of a Turkey. I feel like no matter what you read, nothing would prepare you for something like that until you have actually done it and learned from experience. My mother-in-law has her own traditions and ways of doing things, so where that big bird is concerned I prefer to stay out of the way and just help make pies.
I have to say the author comes off as a little bit pretentious or stuffy, but there are some good humorous bits that I really liked. I didn't really like the 'This is correct, that is incorrect' thing he does, but I think he does a good job of saying that that is what the book is going to be up front.
The recipes are concise, well written, and I felt, accessible to the average home cook. The elegant illustrations throughout the book add a really nice flair, especially when used to break up paragraphs. This isn't a huge book but it does give a few different recipe options for each section. The recipes themselves are mostly for standard Thanksgiving fare with few frills. Traditional is the name of the game (except no garlic in the mashed potatoes and no marshmallows on the yams) This is not a book for those looking for new tricks or spins on old classics. It is supposed to be a sort of beginner guide to the Thanksgiving Holiday meal.
I would like better if this talked about ways to make the day easier, some sort of list of things that can be made in advance, what absolutely needs to be done the day of, the day before, etc. There is some mention of this on some of the recipes, but a calendar or some kind of chart would be helpful for people who haven't had to think about this undertaking before. I know from trying to cook other big meals that you can't get everything done in one day without being utterly exhausted by the time things are supposed to be done. 'Thanksgiving: How to cook it with less stress' would be the manual I'm sure people would really want to read whether it was their first Thanksgiving or 30th.
I know I have seen brussell sprouts in the grocery store but I don't know if I've ever witnessed anyone eat one. Is this dish that common on the turkey day table? He mentions them often enough to make me think they must be.
The section on etiquette and proper table setting is probably the most stuffy of it all, I read it but I really don't care about that sort of thing. My opinion is, this is a good starter guide, but take from it what you like and leave the rest. No one can tell you how to celebrate something. I will never be the kind of person who cares or remembers what side of the plate forks should go on, but this was a good guide on how to (very properly) cook the Thanksgiving meal
(edit) Actually I received the book in the mail with plenty of time to spare before Thanksgiving!!
My review:
3.5 stars, because as a cookbook, I liked it well enough to read it cover to cover.
I have to preface this with a bit of a side story. I used to hate Thanksgiving. I don't like the food, I don't like the reasons behind the tradition, I just didn't care. I didn't even celebrate it at all for a few years. I got older and I married into a family that ADORES Thanksgiving and goes all out for it, so it was inevitable that I come around. I like the family gathering aspect, now that I am part of a family that actually has their own traditions and everything. And, I love helping my in-laws cook the big meal.
I have watched pretty much every Thanksgiving special on Food Network repeatedly over the years. Most notably those made by Alton Brown. Alton Brown and Sam Sifton, the author of would probably get along smashingly. Most of the ground covered in his book was not new to me, but I will say that I trust Alton Brown to do his research, and therefore the information presented here should be equally correct.
That being said, I have never had the reason or the opportunity to prepare a full Thanksgiving feast on my own (other than a junior version I made for my husband with a frozen turkey breast roast, which turned out superb for last year's Christmas dinner) Mostly, I have never had to prepare a fully sized roast beast of a Turkey. I feel like no matter what you read, nothing would prepare you for something like that until you have actually done it and learned from experience. My mother-in-law has her own traditions and ways of doing things, so where that big bird is concerned I prefer to stay out of the way and just help make pies.
I have to say the author comes off as a little bit pretentious or stuffy, but there are some good humorous bits that I really liked. I didn't really like the 'This is correct, that is incorrect' thing he does, but I think he does a good job of saying that that is what the book is going to be up front.
The recipes are concise, well written, and I felt, accessible to the average home cook. The elegant illustrations throughout the book add a really nice flair, especially when used to break up paragraphs. This isn't a huge book but it does give a few different recipe options for each section. The recipes themselves are mostly for standard Thanksgiving fare with few frills. Traditional is the name of the game (except no garlic in the mashed potatoes and no marshmallows on the yams) This is not a book for those looking for new tricks or spins on old classics. It is supposed to be a sort of beginner guide to the Thanksgiving Holiday meal.
I would like better if this talked about ways to make the day easier, some sort of list of things that can be made in advance, what absolutely needs to be done the day of, the day before, etc. There is some mention of this on some of the recipes, but a calendar or some kind of chart would be helpful for people who haven't had to think about this undertaking before. I know from trying to cook other big meals that you can't get everything done in one day without being utterly exhausted by the time things are supposed to be done. 'Thanksgiving: How to cook it with less stress' would be the manual I'm sure people would really want to read whether it was their first Thanksgiving or 30th.
I know I have seen brussell sprouts in the grocery store but I don't know if I've ever witnessed anyone eat one. Is this dish that common on the turkey day table? He mentions them often enough to make me think they must be.
The section on etiquette and proper table setting is probably the most stuffy of it all, I read it but I really don't care about that sort of thing. My opinion is, this is a good starter guide, but take from it what you like and leave the rest. No one can tell you how to celebrate something. I will never be the kind of person who cares or remembers what side of the plate forks should go on, but this was a good guide on how to (very properly) cook the Thanksgiving meal
October 10, 2021
Best Thanksgiving tool you'll read.
March 24, 2013
There should be napkins too, real ones, and a walk after you eat, and then dogs asleep on the floor or a cat asleep on your lap. There ought to be laughter throughout. For whoever comes into your home, whoever you invite, whoever invites himself, whoever needs to be invited, whoever's there: Thanksgiving ought to be the best holiday of the year. 6
Let us speak plainly: you are going to need a lot of butter. Thanksgiving is not a day for diets, or for worrying about your cholesterol. It is a day on which we celebrate the delicious. And there is precious little on a Thanksgiving menu that is not made more delicious by butter. 16
Instructions for how to deep fry a turkey -- "Wear gloves, and do not perform your duties barefoot or while drunk." 44
Social engineering is as much a part of setting the Thanksgiving table as ironing napkins or polishing the silver. You want to creat a nice mix of ages adn genders and worldviews, while at teh same time avoiding the potential for politicl argument or personality clash. The Thanksgiving table is not the place to heal the rift between your sour Marxist aut and her second cousin the Republican golf pro. 86
Eggnog is dessert in alcoholic form. Mulled wine is tea made into an adult beverage. Hot buttered rum is just a soul warmer, exactly the right drink to have in the wake of a brisk post-Thanksgiving walk in the chill, perhaps accompanied by cigars or leaf burning. 94
Let us speak plainly: you are going to need a lot of butter. Thanksgiving is not a day for diets, or for worrying about your cholesterol. It is a day on which we celebrate the delicious. And there is precious little on a Thanksgiving menu that is not made more delicious by butter. 16
Instructions for how to deep fry a turkey -- "Wear gloves, and do not perform your duties barefoot or while drunk." 44
Social engineering is as much a part of setting the Thanksgiving table as ironing napkins or polishing the silver. You want to creat a nice mix of ages adn genders and worldviews, while at teh same time avoiding the potential for politicl argument or personality clash. The Thanksgiving table is not the place to heal the rift between your sour Marxist aut and her second cousin the Republican golf pro. 86
Eggnog is dessert in alcoholic form. Mulled wine is tea made into an adult beverage. Hot buttered rum is just a soul warmer, exactly the right drink to have in the wake of a brisk post-Thanksgiving walk in the chill, perhaps accompanied by cigars or leaf burning. 94
October 25, 2013
A review of this book through quotes...
"Thanksgiving after all, always brings questions, doubts, and emergencies. This book exists to answer and assuage them and, if necessary, to apply electric paddles to chests."
"But be forewarned. Thanksgiving [the book] is not a book for everyone. It is not for those in search of the new thanksgiving craze...the next big trend in holiday entertaining. Thanksgiving is a holiday that anchors itself in tradition."
"Let us speak plainly: you are going to need a lot of butter. Thanksgiving is not a day for diets, or for worrying about your cholesterol. It is a day on which we celebrate the delicious."
His thoughts on salad for thanksgiving, "nothing is grimmer than seeing someone forgo a second plate of dressing and thigh meat and yams and Brussels sprouts in the name of a thatch of arugula."
This book is filled with tradition, recipes, and lots of wit and wisdom to help ease the nervousness of cooking thanksgiving dinner.
And one more random quote concerning hot sauce and it's place at the thanksgiving table...
"I once knew a mannered, gracious, and deeply imposing old Southern woman of the sort who makes a fine argument for the existence of a landed aristocracy in America indistinguishable from British royalty, who carried a small bottle of Tabasco in her purse at all times."
"Thanksgiving after all, always brings questions, doubts, and emergencies. This book exists to answer and assuage them and, if necessary, to apply electric paddles to chests."
"But be forewarned. Thanksgiving [the book] is not a book for everyone. It is not for those in search of the new thanksgiving craze...the next big trend in holiday entertaining. Thanksgiving is a holiday that anchors itself in tradition."
"Let us speak plainly: you are going to need a lot of butter. Thanksgiving is not a day for diets, or for worrying about your cholesterol. It is a day on which we celebrate the delicious."
His thoughts on salad for thanksgiving, "nothing is grimmer than seeing someone forgo a second plate of dressing and thigh meat and yams and Brussels sprouts in the name of a thatch of arugula."
This book is filled with tradition, recipes, and lots of wit and wisdom to help ease the nervousness of cooking thanksgiving dinner.
And one more random quote concerning hot sauce and it's place at the thanksgiving table...
"I once knew a mannered, gracious, and deeply imposing old Southern woman of the sort who makes a fine argument for the existence of a landed aristocracy in America indistinguishable from British royalty, who carried a small bottle of Tabasco in her purse at all times."
February 16, 2016
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!
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!
October 9, 2012
I won a copy of this book from ŷ. 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.
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.
July 3, 2013
This is a cookbook that is really more like narrative nonfiction, leading the reader firmly but gently from appetizers (maybe some raw oysters with prosecco, otherwise don't bother), through the turkey, gravy, side dishes, drinks (don't stint on the wine and brown liquor) and dessert. No salad at this meal and no marshmallows either, unless they have been part of your family's tradition forever. Cleanup is covered, too, plus what to do with the leftovers (turkey gumbo, anyone?). Sifton must be kin to L. Rust Hills and his "How to do Things Right" (q.v.). Eminently readable, and even though tomorrow is the Fourth of July, I'm inclined to try his recipes for maple-glazed carrots with black pepper and roasted cauliflower with anchovy bread crumbs.
November 20, 2021
I read this the Friday before Thanksgiving as I was preparing my menu and grocery list and planning notes for the big day. It was surprisingly delightful. I devoured the entire little book in one sitting. It left me feeling invigorated and cheerful in the task at hand. I enjoyed Mr. Sifton’s witty narrative style, basic recipes, and no-nonsense attitude towards the components of a traditional Thanksgiving meal.
November 17, 2012
I got this not because I'm hosting, but I wanted to look at the recipes. It's good, traditional Thanksgiving food, nothing fancy pants, and it all sounds good. Nothing I'd fish out and keep, but a good book for a starter host. The writing was funny, too. A fun little book.
November 19, 2012
Succinct, properly opinionated. Where has this book been all my life? If you are the person who hosts Thanksgiving every year, buy it right now. Also, Sam Sifton, would you like to come to my house next year?
July 12, 2015
Turns the dread of cooking THE FOOD holiday feast into excitement. Thank you Adrienne for the gift & Sam Sifton for writing it.
My Thanksgiving will include macaroni & cheese from now on.
My Thanksgiving will include macaroni & cheese from now on.
July 2, 2019
Even if you aren’t planning to cook a Thanksgiving dinner, you should read this just for the pleasure of Sam Sifton’s writing.
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