To the cook who fears the fourth Thursday of November—the dry bird, the lumpy gravy, the sad pie—and still wants the table to feel like a feast — this is for you. Thanksgiving: How to Cook It Well by Sam Sifton From one of America’s finest food writers, the founder of *The New York Times* Cooking section, 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. Sam Sifton’s message is simple: there is no need for fear. You can cook a great meal. You can have a great time. Here are foolproof recipes for the classics and new takes on old standbys: a better turkey than anyone has ever served you, gravy that is a salty balm instead of a bland lump, sides, pies, and festive drinks. There is also advice on setting the table, setting the mood, carving, leftovers, and how to throw a big party without losing your mind. Named one of the best books of the year by Eater. Illustrated by Sarah Rutherford. Written for novice and experienced cooks alike. Buy links - Amazon (hardcover): - Amazon (Kindle ebook): - Author site: About the author Sam Sifton is an assistant managing editor of *The New York Times* and the founding editor of NYT Cooking. He has been the paper’s restaurant critic, national editor, and culture editor. He is also the author of *See You on Sunday* and *The New York Times Cooking No-Recipe Recipes*. He lives in Brooklyn. X handle:@SamSifton #Authors# #Artists# #Creators#