Acclaimed food writer and New York Times national editor Sam Sifton knows a thing or two about Holiday entertaining. Explains Sifton, “For a couple of years, I spent Thanksgiving Day at The New York Times, answering panicked questions from readers. I was a one-man Thanksgiving help line.”
This Holiday Guide is no Turkey
His new book, Thanksgiving: How to Cook It Well uses that experience, along with a bit of wit and enticing prose, to walk the reader through preparing (and surviving) America’s culinary holiday.
Preparing a Thanksgiving meal is all in the details
Thanksgiving: how to cook it well includes recipes for turkey and traditional sides, as you might expect. But what we appreciate the most are the author’s practical tips like how to warm serving plates and platters. As any book on Thanksgiving should, Sifton’s manual includes recipes for reinventing leftovers into entirely new meals.
Who is Sam Sifton?
Journalist Sam Sifton is the National Editor of the New York Times newspaper. He is a former social studies teacher and a former Assistant Editor of American Heritage magazine. He is also a fan of Thanksgiving.
RELATED: If you want our favorite vegetarian recipe for Thanksgiving, don’t miss this Stuffed Kabocha Squash.
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