If you are cooking this Thanksgiving and need a little advice in the kitchen, check out one of these helpful books.
Former New York Times food critic Sam Sifton has a new book called "Thanksgiving: how to cook it well." The small size (133 pages) and practical approach make this a non-intimidating guide. Sifton focuses on traditional Thanksgiving fare, including desserts. He includes tips on setting the table, what equipment you should have on hand, and leftover recipes. Sifton is experienced, having manned a Thanksgiving Help Line for three years.
"How to Cook a Turkey: and all the other trimmings" from the editors of "Fine Cooking" includes full-color photography and covers the whole meal from appetizers to desserts. This comprehensive book is geared toward both the beginner and experienced home cook. It includes helpful information on thawing a turkey and make-ahead instructions.
"Thanksgiving: Recipes for a Holiday Meal" by Lou Seibert Pappas is a beautifully illustrated guide offering both traditional and contemporary recipes including vegetarian options. The recipes are arranged by courses. Pappas offers tips on how to stay organized and what to do with leftovers.
--Jennifer A., Headquarters