Thanksgiving 101 - Celebrate America s Favorite Holiday with America s Thanksgiving

Completely revised and updated with new recipes and information, two classic cookbooks to make the holidays delicious, simple, festive, and fun One of the most popular cooking teachers in America, Rick Rodgers has taught his Thanksgiving 101 classes for years, and now he''s collected all of his know-how, classic recipes, menu ideas, timetables, hints, and shortcuts in one indispensable volume. From shopping through chopping, from making flawless gravy to fearlessly carving the bird, he offers tips, insight, and inspiration every steop of the way. Whether it a tradition holiday feast with turkey and all the traditional trimming, chutneys, and chowders; a vegetarian dinner with just the trimmings; or new ideas for regional classics, including Cajun- or Italian-inspired tastes, Thanksgiving 101 serves up a delicious education for novice and experienced cooks alike.

Info autore

Rick Rodgers is the author of more than thirty-five cookbooks, including the bestselling 101 series (Thanksgiving 101, Christmas 101, Barbecues 101) and beloved cookbooks on everything from fondue to slow cookers to comfort food. His recipes have appeared in Cooking Light, Fine Cooking, and Food & Wine and on epicurious.com, and he is a frequent contributor to Bon Appétit. He lives in the New York tristate area.

Dettagli sul prodotto

• Autori: Rick Rodgers, Rick/ Fink Rodgers
• Con la collaborazione di: Ben Fink (Fotografie)
• Editore: William Morrow
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 02.10.2007
• EAN: 9780061227318
• ISBN: 978-0-06-122731-8
• Pagine: 192
• Dimensioni: 184 mm x 241 mm x 19 mm
• Serie: Holidays 101; Holidays 101
• Categorie: Guide e manuali > Mangiare e bere > Libri di cucina generici, tecniche e ricette di base; COOKING: Regional & Ethnic / American / General, COOKING: Seasonal, COOKING: Comfort Food, COOKING: Vegetarian, COOKING: Holiday, COOKING: Specific Ingredients / Vegetables, COOKING: Specific Ingredients / Natural Foods, COOKING: History, COOKING: Entertaining, COOKING: Regional & Cultural / Soul Food