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| 材料类型： | 互联网资源 |
|---|---|
| 文件类型： | 书, 互联网资源 |
| ISBN: | 9781561589593 1561589594 |
| OCLC号码： | 85783431 |
| 注意： | Includes index. |
| 制作人员： | From the editor's and contributors of Taunton's Fine Cooking. |
| 描述： | 234 p. : col. ill. ; 24 cm. |
| 内容： | How to Survive Thanksgiving (or Any Other Holiday) 2 -- Appetizers 10 -- Soups, Salads & Cranberry Sauce 26 -- Turkey, Stuffing & Gravy 45 -- Vegetables 96 -- Potatoes & Grains 122 -- Pies & Tarts 144 -- Desserts 176 -- Continuing the Feast 210. |
| 其他题名： | Taunton's fine cooking. |
| 责任： | from the editors of Fine Cooking magazine. |
| 更多信息： |
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出版商概要
People Magazine November 19, 2007
Tradition rules in this reassuring volume from "Fine Cooking," Notes on brining, trussing and "straight talk on stuffing" accompany recipes for wood-smoked grilled turkey, turkey stock, Turkey Tortilla Soup, turkey Caesar salad...everything but turkey on white with mayo. And that, of course, is a tradition that needs no improvement.
Chicago Tribune November 7, 2007
What it is: Thanksgiving from, well, soup to nuts, for the beginner or veteran: It's all here. This book points out that the advice on "how to survive Thanksgiving" works for any holiday, and that advice basically boils down to planning, plotting and preparing ahead. There are some problem-solving tips for when, say, "It's Thanksgiving morning and the turkey is still frozen" or "The gravy isn't what you would call silky-smooth" -- and a helpful timetable for the big day.
Praise (and quibbles): We like that the book includes the kinds of things that a newbie might not know to consider, like planning oven and refrigerator space and the suggestion to prepare all garnishes in advance, so they can be sprinkled, scattered or otherwise deployed at the last minute.
Recipes for everything from appetizers to dessert are appealing and easy to execute, as is true with most recipes from Fine Cooking magazine. A special section includes recipes that will use up leftovers, if the idea of another day-after turkey sandwiches palls.
Why we think you'll like it: "Fine Cooking's" hallmark is contemporary flavors and easy-to-follow instructions. We trust the magazine's recipes implicitly and think you will, too, after you give one or two a whirl. Some mighty fine contributors write for themagazine, and there's sure to be something here that appeals.
The Baltimore Sun November 14, 2007
Turkey-cooking is just a facet, just a chapter, of what "How to Cook a Turkey" offers in more than 200 well-designed, photograph-heavy pages. The "Fine Cooking" staff attempts to guide bo
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