Thanksgiving 101

100 Thanksgiving recipes so good you'll use them throughout the year!

On the fourth Thursday in November, 75 million American families sit down to the hearty feast known as Thanksgiving dinner. But earlier in the week, someone in the house has been worrying about doing that dance between mashing potatoes and mixing stuffing; about basting fourteen pounds of turkey and baking that pumpkin pie; and about getting it all on the table at just the right moment.

One of the most popular cooking teachers in America, Rick Rodgers has taught his Thanksgiving 101 classes for years, and now he's collected all of his know-how, recipes, menus, and trade secrets. Rick is with you every step of the way, from shopping through chopping, from choosing the best recipes to selecting the right wine. Whether you're looking for turkey and all the traditional trimmings, chutneys, and chowders; a vegetarian dinner with just the trimmings; or new ideas for regional classics, including Cajun- or Italian-inspired tastes, Thanksgiving 101 serves up a delicious education for novice and experienced cooks alike. You'll have a seat in the front row as Rick teaches you how to:

Feed twenty-four people when your oven can only hold a twelve-pound turkey
Transform leftovers into satisfying lunches, dinners, and sandwiches
Deal with turkey safety and handling issues
Save time by learning what can (and can't) be prepared days or weeks in advance

With Thanksgiving 101 you'll never have to worry about this holiday meal again. Rick Rodgers will help you create memorable Thanksgiving dinners year after year.

In his briskly informative, humorous fashion, Rodgers tells you Everything You've Always Wanted to Know About Cooking Thanksgiving Dinner but Were Too Harassed to Ask. A Thanksgiving specialist?he's the author of The Turkey Cookbook and teaches Thanksgiving 101 classes?Rodgers has developed and refined over 150 recipes, surefire cooking methods and detailed timetables to help the anxious host and hostess master all aspects of the national feast. Whether unmolding the cranberry mold, serving up lively vegetables (Not Your Grandmother's Succotash), baking Buttermilk Biscuits, mastering do-ahead gravy, mashing lump-free potatoes or roasting a bird?10 different ways?Rodgers reassures the cook in the kitchen. Along the way, he gives some snazzy twists to the basics, e.g., "Tamale" Stuffing with Pork, Chiles and Raisins, Scalloped Yams with Praline Topping, and Pumpkin-Walnut Roulade with Ginger Filling. Menus, informative essays on ingredients, a complete q&a section on turkey, great pies and inspiring leftovers (tacos to Tetrazzini) complete the confidence-building course.
Copyright 1998 Reed Business Information, Inc.

Here, in one volume, is everything you need for success in planning, preparing and producing the perfect Thanksgiving for a gathering of eight to 12 guests. As a cookbook author and cooking teacher who specializes in this particular holiday, Rodgers knows the tables and traditions inside out. Don't think, however, that this book is rigidly bound to only the classic recipes; throughout the seven chapters on appetizers and beverages, soups and salads, turkey, stuffings and dressings, side dishes, breads, and desserts, the author includes international dishes and exotic ingredients along with the standard favorites. There is "make-ahead" information for most of the recipes, a planning timetable, safety notes on handling and cooking times, and a sensible chapter on dealing with leftovers. The biggest potential problem with Thanksgiving 101 will be keeping multiple copies on the shelf as the fourth Thursday in November approaches. Highly recommended for all popular collections.AWendy Miller, Lexington P.L., KY
Copyright 1998 Reed Business Information, Inc.