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    RecipesManiac.com   >   Holiday Cookbooks   >   Thanksgiving

       
     

    Thanksgiving Cookbooks and Recipes


    Thanksgiving Turkey Thanksgiving is a traditional North American holiday which is associated with harvest.
    • In Canada, Thanksgiving is celebrated on the second Monday in October, but is celebrated as part of a three day weekend.

    • In the United States, Thanksgiving is celebrated on the fourth Thursday in November. Although the earliest Thanksgiving celebrations were probably held by Spanish settlers in the 16th century in what is today Florida and Texas, the holiday has come to be associated with the Pilgrims and their settlement in Plymouth, Massachusetts, and their Thanksgiving feast held in 1621.
    Some Thanksgiving recipes and dishes include:
    • Cornbread - A fried quick bread made from cornmeal.

    • Corn on the cob

    • Green bean casserole - A casserole made from green beans, cream of mushroom soup (the canned variety is usually used), and fried onions.

    • Mashed potatoes

    • Pecan pie - This is a Southern recipe eaten as a dessert. It is a pie containing a custard made of corn syrup and pecan nuts. Bourbon whiskey or chocolate are also sometimes added to the custard.

    • Pumpkin pie - This is a pie that is eaten for dessert. The pie crust is filled with a custard made from pumpkin with various spices such as cloves, cinnamon and ginger. Traditionally served accompanied with whipped cream, pumpkin pie is often eaten at Thankgiving, as well as at Christmas, and Halloween.

      Pumpkin pie

    • Sweet potato

    • Sweet potato pie - An open pie eaten as a dessert. It contains mashed sweet potatoes, eggs, milk and sugar, and is flavored with spices such as cinnamon or nutmeg.

    • Turkey - Turkey is the most common main dish eaten for Thanksgiving dinner. Turkeys are usually stuffed with a stuffing made from cereal, carrots, celery, onions and flavored with sage, and then roasted.
    Roast Turkey



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    America's Restaurant Recipes


    Thanksgiving Cookbooks

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    Thanksgiving: How to Cook It Well: A Cookbook

    By Sam Sifton

    Random House
    Released: 2012-10-23
    Hardcover (160 pages)

    Thanksgiving: How to Cook It Well: A Cookbook
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    Product Description:
    NAMED ONE OF THE BEST BOOKS OF THE YEAR BY EATER.COM

    From one of America’s finest food writers, the former restaurant critic for The New York Times, comes a definitive, timeless guide to Thanksgiving dinner—preparing it, surviving it, and pulling it off in style.
     
    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.

    Advance praise for Thanksgiving
     
    “If you don’t have Thanksgiving, you are not really having Thanksgiving. This book is as essential to the day as the turkey itself. It’s an expert, gently opinionated guide to everything from the cranberry sauce to the table setting to the divvying up of the leftovers, but it’s also a paean to the holiday and an evocation of both its past and its promising future. Sam Sifton’s Thanksgiving world is the one I want to live in.”—Gabrielle Hamilton, bestselling author of Blood, Bones, & Butter
     
    “The charm of Sam Sifton’s Thanksgiving is that he proposes that home cooks treat this culinary Olympics like any other dinner party—don’t panic, deconstruct your tasks into bite-size pieces, and conquer that fear of failure. Sam could talk a fledgling doctor through his first open-heart surgery. It’s all here—from brining to spatchcocking, sides to desserts—and served up with a generous dollop of reassuring advice from one of America’s most notable food writers.”—Christopher Kimball, editor of Cook’s Illustrated and host of America’s Test Kitchen

    Fine Cooking Thanksgiving Cookbook: Recipes for Turkey and All the Trimmings

    By Editors of Fine Cooking

    Taunton Press
    Paperback (240 pages)

    Fine Cooking Thanksgiving Cookbook: Recipes for Turkey and All the Trimmings
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    Product Description:

    The holidays are a time for family and friends. They can also be a time of stress, anxiety, and slaving over a hot stove. The editors of Fine Cooking magazine know all about the problems and pitfalls of preparing a full-course holiday meal...and they are here to help! This cooking survival guide previously in hardcover as How to Cook a Turkey, presents all the reader needs to know to make things go smoothly, look great, and taste delicious. The 100 recipes cover the meal from soup to nuts. There is an entire chapter on turkey that covers everything from the different types available (organic, kosher, wild) to what to do when you find you still have a frozen bird, as well as traditional takes and inspired twists on roasting your turkey.

    Loaded with step-by-step instructions on techniques like how to make gravy or roll out a pie crust, Fine Cooking Thanksgiving Cookbook will become a trusted, well-thumbed resource.

    All Time Best Holiday Entertaining

    Cook's Illustrated
    Released: 2017-09-26
    Hardcover (192 pages)

    All Time Best Holiday Entertaining
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    Product Description:
    Celebrations call for meals that impress, and with thousands of meticulously tested recipes to our name, the experts at Cook's Illustrated are no strangers to pulling off a great holiday feast. In this timeless collection, we have gathered 75 spectacular, foolproof recipes from over 20 years of testing to help you confidently pull off a holiday meal to remember.

    Chapters devoted to each course (Starters, Centerpieces, Shareable Sides, and Sweet Endings) make planning easy, whether you're ­feasting with extended family, hosting a small-scale celebration, or simply bringing along a standout dish. Reimaging the Thanksgiving table? Find that new go-to side, such as Roasted Cauliflower Gratin or Wild Rice Pilaf with Pecans and Cranberries. Baking Christmas cookies or other treats for gift-giving? You'll find the perfect cookie recipes (butter and gingerbread) as well as a foolproof method for producing luscious Chocolate Truffles. Hosting an intimate New Year's Eve dinner? Our showstopper recipes, whether a Spiced Pumpkin Cheesecake, Italian-style Porchetta, or Boneless Rib Roast with Yorkshire Pudding, guarantee success. Invite Cook's Illustrated to your holiday table this year and watch new traditions take root.

    Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine

    Cooks Illustrated
    Released: 2011-10-01
    Hardcover (890 pages)

    Cook s Illustrated Cookbook: 2,000 Recipes from 20 Years of America s Most Trusted Cooking Magazine
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    • Cook s Illustrated
    Product Description:
    The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. 

    There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire.

    Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). 

    Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher).  An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.

    The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations

    By Ree Drummond

    William Morrow Cookbooks
    Released: 2013-10-29
    Hardcover (400 pages)

    The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations
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    • William Morrow Company
    Product Description:

    #1 New York Times Bestseller

    Ree Drummond—accidental country girl, award-winning blogger, Food Network personality, and #1 New York Times bestselling author—presents The Pioneer Woman Cooks: A Year of Holidays, a fantastic collection of recipes, photos, and homespun humor to help you celebrate all through the year.

    Ree shows you how to ring in your favorite holidays with inspired menus for breakfasts, brunches, lunches, dinners, parties, deliveries, and feasts, accompanied by fun instructions and hundreds of her signature step-by-step photos. Filled with creative and flavorful ideas for intimate dinners, group gatherings, and family meals, The Pioneer Woman Cooks: A Year of Holidays includes dozens of mouthwatering dishes (with nineteen recipes for Thanksgiving alone!), helping home cooks create a variety of delights.

    Whip up a Resolution Smoothie on New Year’s Day; Whiskey BBQ Sliders and Dr Pepper Cupcakes for The Big Game; Glazed Ham for Easter; Watermelon Sangria for a sizzling Fourth of July cookout; and perfect Popcorn Balls on Halloween. For Christmas, Ree includes special homemade treats, including Caramel Apple Rolls, Christmas Rum Cake, and a selection of smile-inducing cookies, perfect for Christmas deliveries to family and friends.

    Enjoy holidays all year ’round...Pioneer Woman style!

    The Art of the Host: Recipes And Rules For Flawless Entertaining

    By Alex Hitz

    Rizzoli
    Released: 2019-09-10
    Hardcover (240 pages)

    The Art of the Host: Recipes And Rules For Flawless Entertaining
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    Product Description:
    Alex Hitz, "the very best host in the world" says the Wall Street Journal, shares more than 100 timeless, tried-and-true recipes for classic comfort foods to serve with his inimitable style of gracious entertaining.

    Having played host to the A-list and beau monde from Atlanta to Park Avenue to Beverly Hills, Alex Hitz is a consummate entertainer and bon vivant--who can really cook. Elegance, comfort, and wit (and always a little decadence) suffuse every detail of every delightful and delicious occasion. Defying diets and trends, Alex treats guests like family with rich, Southern-inspired food and the generous traditions of Southern hospitality.

    Conceived as full menus, each occasion offers recipes and tips for ultimate success, from his always-
    perfect-every-time Thanksgiving table and epic Boxing Day buffet to a bright Easter brunch and an intimate Valentine's Day supper. In addition to twelve expertly curated menus, Hitz provides can't-fail recipes for his essential dishes, classic recipes every confident cook should have in their back pocket, from perfect vinaigrettes and homemade mayonnaise to Bel-Air Onion Puffs, Risotto alla Milanese, To-Die-For Ale-Braised Brisket, and Caroline's Tipsy Ambrosia.

    Ever the raconteur, Hitz delivers common-sense rules--including for the art of being a guest, and what always or never to do as a thoughtful host--providing readers with the skills and confidence to establish their own signature style.

    America's Restaurant Recipes

     
     


     
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