Thanksgiving 101
by Rick Rodgers
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Book Summary Information
Author: Rick RodgersEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1998-10-06
ISBN: 0767901363
Number of pages: 192
Publisher: Broadway
Book Reviews of Thanksgiving 101
Book Review: Definitely worth buying
Summary: 5 Stars
I love to cook as a hobby and I'm always looking for new ways to improve my game. This book is really well done and gave me lots of new insights. My recent menu for two included almost all recipes from the book, which I either followed to the letter or changed as necessary. I made Ramos Fizzes (gin cocktail, with orange blossom - tastes a bit like lavender to me), basic oyster stew, cheddar scalloped creamed onions (Rick said that he sometimes worries that he'll it all before the guests arrive - I had to try it. It's true!), roasted muscovy duck (not from the book), basic stuffing, basic gravy and a fresh cranberry sauce, based on rick's recipes for orange cranberry sauce and grand marnier cranberry sauce.
Rick offers ideas for every part of the Thanksgiving meal from appetizers to desserts. He shares his wisdom and tips.
He explains how he makes stock on Thanksgiving Eve and lets it simmer for up to 12 hours (overnight). This stock is then used in almost all subsequent recipes and it makes a huge, huge difference. I used Rick's ingredients and simmered for 12 hours but I also used some chicken broth as well as a little Knorr chicken cube. This was my best broth ever and I will be making this a 'tradition'. Thanks Rick! Be sure to make enough!
The cheddar scalloped potatoes are along the lines of mac n cheese, but I think, healthier. The secret is some really good sharp cheddar. I ended up using a variety of onions...softening first in the microwave and then simmering - not Rick's recommended method but my bake still ended up great.
The basic stuffing is so good. I baked some in my duck, some on the side and then mixed the two. The secret is the stock and also Rick provides a recipe for making poultry seasoning.
Rick gave me another epiphany with making gravy. He says that if your drippings aren't dark enough put them in a pan and turn up the heat until they're as dark as you like (but careful don't burn the drippings). Genius :) This and the super stock made for a superbly flavorful gravy and lots of it.
And for the cranberry sauce I used fresh berries, kumquats instead of oranges and added a little grand marnier at the end.
Rick also has helped me clarify my thinking about how to pull of a successful thanksgiving feast by sharing his organizational tips (including timeline) and in particular by pointing out in every recipe what to do ahead of time.
I think that Rick also wrote Christmas 101 and I will be looking for it...
Summary of Thanksgiving 101
100 Thanksgiving recipes so good you'll use them throughout the year!On the fourth Thursday in November, 75 million American families sit down to the hearty feast known as Thanksgiving dinner. But earlier in the week, someone in the house has been worrying about doing that dance between mashing potatoes and mixing stuffing; about basting fourteen pounds of turkey and baking that pumpkin pie; and about getting it all on the table at just the right moment.
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, recipes, menus, and trade secrets. Rick is with you every step of the way, from shopping through chopping, from choosing the best recipes to selecting the right wine. Whether you're looking for turkey and all the traditional trimmings, 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. You'll have a seat in the front row as Rick teaches you how to:
Feed twenty-four people when your oven can only hold a twelve-pound turkey
Transform leftovers into satisfying lunches, dinners, and sandwiches
Deal with turkey safety and handling issues
Save time by learning what can (and can't) be prepared days or weeks in advance
With Thanksgiving 101 you'll never have to worry about this holiday meal again. Rick Rodgers will help you create memorable Thanksgiving dinners year after year.
Getting ready for your first turkey or dissatisfied with the dry results you got last year? Not to worry--"Mr. Thanksgiving," Rick Rodgers, is here to teach Thanksgiving 101. And he ought to know. For the last eight years he has been traveling the country to teach his class as the media spokesperson for Perdue Farms, an industrial giant among turkey producers.
Before getting to what he calls the "Main Event," Rodgers has advice about how to plan ahead and coordinate the labor to make the day itself more enjoyable. He opens with sections on appetizers and beverages (Glittering Spiced Walnuts, Spicy Cheddar and Pecan Balls, Bloody Marys and Ramos Fizzes) and soups and salads.
The "Main Event" is everything, absolutely everything, you would want to know about buying, thawing, prepping, and roasting a turkey. You needn't look any further. There's a long question-and-answer-style section that anticipates any questions you might have. Then it's right on to everything from Perfect Roast Turkey with Best-Ever Gravy to Holiday Meatball Lasagna.
Follow all that with sections on stuffings and dressings, side dishes, yeast and quick breads, desserts (there's more to do with that pumpkin than make pie--how about Pumpkin-Walnut Roulade with Ginger Filling?), and leftovers (Turkey Tetrazzini), and you can see how Rick Rodgers's Thanksgiving 101is the cookbook equivalent of one-stop shopping for your holiday meal. --Schuyler Ingle
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