Distributing 2 million meals a year to the needy is a huge undertaking. To make it happen, Masbia needs many partners. In order to help Sam Sifton donated his autographed cookbooks for us to give as gifts to our well-deserving donors. Sam Sifton is the food editor of The New York Times, the founding editor of NYT Cooking and a columnist for The New York Times Magazine.
In return for your donation of $360, you can choose this copy of Thanksgiving: How to Cook it Well by Sam Sifton. Your donation of $360 will help Masbia feed hungry men, women and children. By adding this book to your cart, Masbia will send you this book as a thank you gift for your donation. You can also choose to give this book to a friend and we will include an acknowledgment that this special book is given as a gift for a large donation. Supply is limited and we do not know when we will get more. Donations with a gift are tax deductible but you need to subtract the cost of the gift. If you wish to make a donation without receiving a gift or give a different donation amount, click here
Description:
Publisher: Random House (October 23, 2012)
Language: English
ISBN-10: 1400069912
ISBN-13: 978-1400069910
Product Dimensions: 5.7 x 0.7 x 8.5 inches
Shipping Weight: 11.2 ounces
From the planning of the meal to the washing of the last plate, Thanksgiving poses more—and more vexing—problems for the home cook than any other holiday. In this smartly written, beautifully illustrated, recipe-filled book, Sam Sifton, the Times’s resident Thanksgiving expert, delivers a message of great comfort and solace: There is no need for fear. You can cook a great meal on Thanksgiving. You can have a great time.
With simple, fool-proof recipes for classic Thanksgiving staples, as well as new takes on old standbys, this book will show you that the fourth Thursday of November does not have to be a day of kitchen stress and family drama, of dry stuffing and sad, cratered pies. You can make a better turkey than anyone has ever served you in your life, and you can serve it with gravy that is not lumpy or bland but a salty balm, rich in flavor, that transforms all it touches. Here are recipes for exciting side dishes and robust pies and festive cocktails, instructions for setting the table and setting the mood, as well as cooking techniques and menu ideas that will serve you all year long, whenever you are throwing a big party. Written for novice and experienced cooks alike, Thanksgiving: How to Cook It Well is your guide to making Thanksgiving the best holiday of the year. It is not fantasy. If you prepare, it will happen. And this book will show you how.
