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Thanksgiving: How to Cook It Well: A Cookbook, by Sam Sifton
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From Booklist
No national holiday preserves traditions as rigorously observed as the foods of America’s Thanksgiving Day. In fact, it’s impossible to imagine the fourth Thursday of November without turkey, cranberries, and pumpkin pie. Sifton, former food critic for the New York Times, sets out to find the best rendition of the time-honored Thanksgiving dinner. He’s not interested in introducing some trendy new food into the feast, just in steering readers to carefully crafted versions of customary holiday favorites. Sifton quickly inventories essential kitchen equipment for the dinner. He enumerates the sorts of turkeys currently in markets and gives a handful of recipes with varying cooking techniques. A host of different stuffings and side dishes complements the bird. Traditional American desserts conclude the meal. He even details how to set a table, recognizing it as a nearly lost art in today’s world. This is a good resource for any cook not already bound to fixed and inflexible Thanksgiving menus. --Mark Knoblauch
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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
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Product details
Hardcover: 160 pages
Publisher: Random House (October 23, 2012)
Language: English
ISBN-10: 9781400069910
ISBN-13: 978-1400069910
ASIN: 1400069912
Product Dimensions:
5.7 x 0.7 x 8.5 inches
Shipping Weight: 11.2 ounces (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
94 customer reviews
Amazon Best Sellers Rank:
#405,852 in Books (See Top 100 in Books)
The first pages of this book paint Thanksgiving as a stressful, kind of awful day. Thanksgiving is my family's favorite holiday, and I don't normally associate it with drama and tears, so I was somewhat puzzled by the oddly negative tone. But as I kept reading, I learned that the author spent some years manning the Thanksgiving hotline for the New York Times, so I'm sure he heard more than the normal share of turkey day disasters.The author goes on to say that his purpose is to offer the most traditional Thanksgiving recipes and help the reader learn how to make them perfectly. I'm sure he accomplishes this. But, there's one big problem, and that is that his family's Thanksgiving traditions aren't necessarily anyone else's. He continues on to say that his book is not the place to look for recent fads, so it was a bit puzzling to find that recipes for deep fried and brined turkeys, both of which are fairly recent fads in most places, are included. Other recipes that seemed pretty non-traditional are a dressing made with with jalapeño peppers, a side dish of cauliflower with anchovy bread crumbs, and a dessert called Apple Pizza. Although I'd be happy to try any of those recipes, they really do not fit the author's self-imposed rules.One of my favorite desserts on any Thanksgiving table is Indian Pudding. My recipe is one that I cobbled together from several traditional New England sources, including Boston's Durgin Park where I first had it some 30 years ago. The author cites Durgin Park in his blurb about Indian Pudding, but then includes raisins in his version. I never ran into a raisin at Durgin Park, or in any of the other traditional recipes I've used... nor would I want to :(There is a section on setting a proper table which might be helpful to one who has never set a formal dinner table before.All in all, I didn't find anything in this book that seemed outstanding. In fact, if this was the only Thanksgiving cookbook I owned, I wouldn't be very happy with the limited number of recipes from which to choose. I have a file folder of recipes collected from family and friends that I pull out every Thanksgiving which contains recipes that I like far more than most of those found in this book (although his Gingered Cranberry Sauce is almost identical to the one I make, and it is delicious!).Unless you are a complete neophyte, or total disaster, when it comes to making Thanksgiving dinner, here are a few books that I prefer over this one:-- Thanksgiving Dinner: Recipes, Techniques, and Tips for America's Favorite Celebration, by Anthony Dias Blue and Kathryn Blue-- Thanksgiving 101, by Rick Rodgers-- Thanksgiving: Festive Recipes for the Holiday Table, by Chuck Williams and Kristine Kidd-- Cold-Weather Cooking, by Sarah Leah Chase-- the November 1995 issue of Martha Stewart Living magazine (so many good recipes in this issue)
This is a small book and it's more about nostalgia than covering every holiday scenario; this book is about how Sam Sifton makes Thanksgiving. It takes in appetizers and turkey and table settings and instructs you, calmly and with charm, to make one very specific Thanksgiving dinner well. It's a New York inspired meal that would fit into an issue of Southern Living just fine.This isn't how my house does Thanksgiving at all. But it's an excellent book and everybody who loves the holiday should enjoy it.
All I can say is that for me this book perfectly encapsulates the true meaning of Thanksgiving. Being an ardent proponent of Thanksgiving day I have read this book many times, usually once a year. I am fully in agreement with Sam Sifton's view on the 'slow, careful preparation' of the Thanksgiving meal. It is an annual experience that is to be cherished and enjoyed. Mr. Sifton provides useful and valuable information for this wonderful day. I agree with many of the rules that are espoused in this book such as no salad or appetizers on Thanksgiving. I have a family that devours appetizers with reckless abandon.Mr. Sifton's writing style is lighthearted, witty & concise. I begin reading this book several weeks before the holiday in anticipation. I truly think the neophyte Thanksgiving host will have much to gain from the pages of this book. The more seasoned November chef will find the charm and wisdom of Mr. SIfton's work. I'm so glad I discovered it back in 2006.
The eggnog recipe alone is worth the purchase price. Wonderful recipes. I’m the Master of Thanksgiving dinners to my family now. Fun read, too. A masterpiece. For real.
If you are looking for gluten-free, fat-free, and sugar-free recipes, this book is not for you. But if you are looking for wonderful traditional Thanksgiving fare done in the most hassle-free and delicious way, this book is for you. I love it. No salad -- who needs something cold with all that warm goodness? I used this book exclusively to make my Thanksgiving dishes this year to rave reviews and not even one single suggestion of how I could have improved it. And my family of chefs and foodies will let you know if it isn't just perfect. I recommend this book with absolutely no reservations.
A chatty informal guide to hosting a Thanksgiving dinner. It covers every topic from how to set the table to recipes for many variations on turkey, stuffing, gravy, vegetables and desserts. If you’re a beginner or a nervous wreck at the thought of supply chain leading up to a successful performance for critical relatives, you’ll find reassurance here that you will succeed.
I bought this book because I have been making the Thanksgiving meal for my family for the last 15+ years and because I tried and enjoyed several of Mr. Sifton's recipes that were offered in Bon Appetit's 2012 Thanksgiving issue. While I appreciated the fact that Mr. Sifton expresses a definite point of view and ultimately found this to be enjoyable reading, I'm not giving this book a glowing review for the following reasons: (1) for 2 years in a row now, following Mr. Sifton's recipe, my turkey has roasted much faster than what Mr. Sifton estimates for a 12-16 pound bird -- my 14-15 pound turkeys have completely roasted (with the internal temperature reaching 165 degrees) in about 2-1/2 hours versus the 4 hours that the book says; (2) because of the previous issue, the whole timing of my meal preparation becomes completely thrown off, which is a situation that I wish this book would have addressed since, after all, the difficulty in pulling off this culinary feat is not in the preparation of any particular dish but rather in getting ALL of the components of the meal finished, hot and on the table at the same time; and (3) my favorite recipe from the November 2012 Bon Appetit for Turkey and Mushroom Risotto (using the leftovers) isn't even included in the book. I'm still glad I have this book as a resource, but I do think it could've been so much better....
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