Sam Sifton, national editor of the New York Times, was formerly the paper's lead restaurant critic; for three years, he also handled the paper's online Thanksgiving Help Line. Now, all of his years of experience and words of wisdom regarding one of our favorite holidays has been gathered in a beautiful, slim volume entitled Thanksgiving: How to Cook It Well.
Though many of us have steadfast traditions when it comes to Thanksgiving, Sifton's thoughts are worth consideration--and if you're cooking the holiday dinner for the first time, his guide is simply indispensable. As he states plainly in the introduction, this book is designed to help readers "cook Thanksgiving correctly."
Sifton begins by outlining the necessary items for the kitchen and the pantry, and then moves directly into chapters about cooking the turkey and side dishes (including gravy and cranberry sauce), as well as serving drinks and desserts. He also includes chapters on table etiquette and cleanup, even recommendations on what to do with leftovers. Each chapter is authoritatively succinct, accompanied by charming illustrations and occasional anecdotes and followed by a collection of straightforward but absolutely delicious recipes. Sifton also clearly, with tongue-in-cheek, shares some essential "do-nots": no skimping on the butter; avoid garlic in the mashed potatoes; thin gravy, of course, is unacceptable.
Though this book is intended to be an instructional primer, it is also a perfect crystallization of Sifton's gifts and a wonderful celebration of the Thanksgiving meal. --Roni K. Devlin, owner, Literary Life Bookstore