This site uses cookies. Learn more about cookies.

Close cookie details

OverDrive would like to use cookies to store information on your computer to improve your user experience at our Website. One of the cookies we use is critical for certain aspects of the site to operate and has already been set. You may delete and block all cookies from this site, but this could affect certain features or services of the site. To find out more about the cookies we use and how to delete them, click here to see our Privacy Policy.

If you do not wish to continue, please click here to exit this site.

Hide notification

  Main Nav

Thanksgiving 101

Cover of Thanksgiving 101

Thanksgiving 101

Celebrate America's Favorite Holiday with America's Thanksgiving Expert
Every fourth Thursday of November, Americans open their homes to friends and families. But when was the last time most of us made dinner for such a big crowd? With Thanksgiving 101 by your side,...More
Every fourth Thursday of November, Americans open their homes to friends and families. But when was the last time most of us made dinner for such a big crowd? With Thanksgiving 101 by your side,...More
Available formats-
  • Kindle Book
  • OverDrive Read
  • Adobe EPUB eBook
Languages:-
Copies-
  • Available:
    0
  • Library copies:
    1
Levels-
  • ATOS:
  • Lexile:
  • Interest Level:
  • Reading Level:

Recommended for you


 
Description-
  • Every fourth Thursday of November, Americans open their homes to friends and families. But when was the last time most of us made dinner for such a big crowd? With Thanksgiving 101 by your side, preparing for the holiday will be a pleasure. With step-by-step instructions for classic Thanksgiving dishes, as well as new twists on old favorites, this book will become gravy-stained in its first outing. Whether you're looking for new ways to cook turkey; traditional trimmings, chutneys, or chowders; a vegetarian entrée; or fresh ideas for regional classics, including Cajun-or Italian-inspired tastes, Thanksgiving 101 serves up a delicious education for novice and experienced cooks alike. And cooks will turn to these dishes all year long whenever they are throwing a big party.

    With foolproof recipes, detailed menu timetables, and down-to-earth advice, Thanksgiving 101 is the holiday cook's best friend.

Excerpts-
  • From the book

    Green Beans with Portobello Mushrooms and Bacon

    Serves 8

    Green beans and bacon go together like, well, turkey and gravy. Portobello mushrooms, full of meaty flavor, are a fine addition to the classic dish. However, sautéed portobellos often give off a lot of dark liquid, which some cooks feel ruins the look of a dish. Scraping the dark gills out of each cap with a spoon solves the problem.

    Make Ahead: The green beans can be blanched up to 1 day ahead. The mushrooms and bacon can be prepared up to 2 hours ahead.

    Ingredients:

    1½ pounds green beans, trimmed and cut into 2-inch lengths

    4 large portobello mushrooms (about 1 pound)

    3 tablespoons vegetable oil

    ¼ cup finely chopped shallots

    4 ounces sliced smoked bacon (usually 1 slice equals 1 ounce)

    ½ teaspoon salt

    ¼ teaspoon freshly ground black pepper

    Instructions:

    Bring a large pot of lightly salted water to a boil over high heat. Add the green beans and return to the boil. Cook until crisp-tender, about 3 minutes. Drain and rinse under cold running water. (The green beans can be prepared to this point up to 1 day ahead. Pat the green beans dry with paper towels. Roll them up in a double thickness of paper towels and place in a large self-sealing plastic bag and refrigerate.)

    Cut off the stem from each mushroom, and slice crosswise into ½-inch rounds. Using a teaspoon, scrape out the tender, dark brown gills from the underside of each mushroom cap and cut into ¼-inch-thick strips.

    In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the mushroom stems and caps, and cook, stirring often, until lightly browned and tender, about 5 minutes. Add the shallots and cook, stirring often, until the shallots soften, about 2 minutes. Transfer to a plate and set aside. (The mushrooms can be prepared up to 2 hours ahead, loosely covered, and kept at room temperature.)

    In the same skillet, place the remaining 1 tablespoon oil and tilt to coat the skillet. Add the bacon and place over medium heat. Cook, occasionally turning the bacon, until the bacon is crisp and brown, about 5 minutes. Using a slotted spatula, transfer to paper towels to drain. Keep the bacon drippings in the skillet. Cool the bacon, chop coarsely, and set aside. (The bacon and its drippings can be prepared up to 2 hours ahead, covered, and kept at room temperature.)

    Place the skillet over medium heat and heat until the bacon drippings sizzle. Add the green beans and mushrooms, and cover. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in the bacon and season with the salt and pepper. Transfer to a warmed serving dish and serve immediately.


    Pumpkin-Currant Cake

    Serves 8 to 12

    For a pumpkin dessert when pie isn't in the picture, here's an easy spice cake packed with holiday flavors. Substitute dried cranberries for the currants, if you wish. I always hope that there are leftovers of this cake for my Day-After-Thanksgiving breakfast.

    Make Ahead: The cake can be baked up to 2 days ahead.

    Ingredients:

    2½ cups all-purpose flour

    1½ teaspoons baking soda

    ½ teaspoon baking powder

    ¾ teaspoon ground cinnamon

    ¾ teaspoon ground cloves

    ¾ teaspoon salt

    12 tablespoons (1½ sticks) unsalted butter, at room temperature

    1 cup granulated sugar

    1 cup light brown sugar

    3 large eggs

    One 15-ounce can solid-pack pumpkin (1¾ cups)

    ¾ cup dried currants

    ¾ cup toasted, coarsely chopped pecans

    Confectioners' sugar, for sifting

    Instructions:

    Position a rack in the center of the oven and preheat the oven...

About the Author-
  • 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.

Title Information+
  • Publisher
    HarperCollins
  • Kindle Book
    Release date:
  • OverDrive Read
    Release date:
  • Adobe EPUB eBook
    Release date:
Digital Rights Information+
  • Copyright Protection (DRM) required by the Publisher may be applied to this title to limit or prohibit printing or copying. File sharing or redistribution is prohibited. Your rights to access this material expire at the end of the lending period. Please see Important Notice about Copyrighted Materials for terms applicable to this content.

You've reached your checkout limit.

Visit your Bookshelf to manage your titles.

×

You already have this title checked out.

Want to go to your Bookshelf?

×

Recommendation Limit Reached.

You have reached the maximum number of titles you are permitted to recommend at this time.

×

Sign in to recommend this title.

Recommend your library consider adding this title to the Digital Collection.

×
×

×

To recommend Thanksgiving 101, complete the following information:

*indicates required information

(comma separates multiple email addresses, i.e. bob@aol.com, bob@hotmail.com)

Subject: Check out this downloadable title at the Indiana Digital Media


We respect your privacy. Any and all information collected at this site will be kept strictly confidential and will not be sold, reused, rented, loaned, or otherwise disclosed.

×
Recommend this title to the library to be added to the Digital Collection
Thanksgiving 101
Thanksgiving 101
Celebrate America's Favorite Holiday with America's Thanksgiving Expert
Rick Rodgers
×
Buy it now
and help our library WIN!
Thanksgiving 101
Thanksgiving 101
Celebrate America's Favorite Holiday with America's Thanksgiving Expert
Rick Rodgers
Choose a retail partner below to buy this title for yourself.
A portion of this purchase goes to support your library.
Clicking on the 'Buy It Now' link will cause you to leave the library download platform website. The content of the retail website is not controlled by the library. Please be aware that the website does not have the same privacy policy as the library or its service providers.
×
×

To recommend '', complete the following information:

*indicates required information

(comma separates multiple email addresses, i.e. bob@aol.com, bob@hotmail.com)

Subject: Check out this downloadable title at the Indiana Digital Media

We respect your privacy. Any and all information collected at this site will be kept strictly confidential and will not be sold, reused, rented, loaned, or otherwise disclosed.

×