Fine Cooking Magazine: How to Cook a Turkey

By JULIETTE ROSSANT Thanksgiving is a mere week away and the pressure on cooks is mounting across America. Most of us have strong "taste memories" of turkey dinners from our childhoods that we strive to recreate each year. If it is time for some serious help, consider How to Cook a Turkey from the editors of Fine Cooking Magazine (The Taunton Press 2007). How to Cooke a Turkey is a comprehensive book on the main course and all the trimmings. There are plenty of imaginative recipes you can use to update your Thanksgiving, plus there are all the standards in case you are a first-timer. This is a comprehensive book. Take the stuffing: the book offers Classic Bread Stuffing (p. 62), Sauerkraut & Rye Bread Stuffing (p. 64), Italian Bread and Sausage Stuffing (p. 65) Fennel & Escarole Stuffing with Pine Nuts (p. 66) Dressing with Apples, Bacon & Caramelized Onions (p. 68) and so on. There are photos and descriptions of how to prepare the stuffing, make a Luxurious Gray (p. 77) and carve the beast (p. 58-59). There are even suggestions for nifty tools to de-fat broth and the indispensable- "What are giblets anyway?" (p. 56) However, if you are worried about purchasing a book, no matter how complete, for just one meal a year, do not fret. There are enough appetizer, vegetable, potato and grain dishes as well as desserts to use all winter long. Christmas dinner is coming fast: with this book, you can be ready. Previous articles: Thanksgiving: Bush Thankful for White House Chef Nigella Lawson's Feast Slow Food Thanksgiving by Alice Waters and Prince Charles [Cookbook Reviews - complete] Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging --> back to Super Chef