Thanksgiving Dinner: Recipes, Techniques, and Tips for America's Favorite Celebration

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9780060923433: Thanksgiving Dinner: Recipes, Techniques, and Tips for America's Favorite Celebration

A reissue of a holiday crowd-pleasing cookbook that features more than 160 creative and delicious recipes for America's favorite feast--from soup to leftovers--beautifully illustrated in two colors and praised by food critics and connoisseurs around the country. Originally published in 1990 by HarperCollins.

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From the Publisher:

Beautifully illustrated and praised by food critics around the country, this holiday cookbook features more than 150 creative and delicious recipes for America's favorite feast.

From Publishers Weekly:

Valuable for veteran feastmakers and first-timers alike, this thorough and engaging examination of that most American meal is, like the dinner itself, traditional and satisfying. While the husband-and-wife authors confess, "We think about Thanksgiving all year," they suggest that "normal" people should start planning during the first week of November. In chapters for each course, from soup to leftovers, straightforward recipes with plenty of do-ahead steps transform fresh ingredients into Ojai Valley carrot soup, winter white pureeno accent per web or pumpkin praline pie. The turkey chapter is meatiest, with trussing and carving advice and recipes for the bird grilled, roasted, cut up and en papillote . Stuffings utilize croutons, cornbread, couscous, nuts, oysters and so on; proper, unfussy attention is paid to gravies and condiments. Side dishes feature old favorites with a difference, such as savory creamed onions laced with lemon juce and mustard. Desserts highlight pies and tarts. Leftovers include "killer" turkey hash and turkey tortilla casserole. An authoritative, untraditional chapter on wines (Anthony Dias Blue is author of American Wine) concludes this practical paean. Illustrations not seen by PW. Author tour.
Copyright 1990 Reed Business Information, Inc.

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