Tuesday, November 13, 2012
I read and I cook: Thanksgiving
However, things may change for next year. There’s a new book out-Thanksgiving: how to cook it well by Sam Sifton, a former restaurant critic for the New York Times. The recipes are clear and meant to encourage cooks who find Thanksgiving intimidating. He challenges certain things-in his opinion, there should be no salad, no appetizers, no garlic in the mashed potatoes. When you’re sitting around stuffed after the meal, you may find he’s on the right track. I’m on the wait list for the book now, but I’ll have time after Thanksgiving and before next year to study it thoroughly and maybe have a dry run at Easter.
But for this year, I’m thankful I can put it off for another year and enjoy someone else’s cooking at a hotel in the Gold Country. Enjoy your meal.