A sense of almost magisterial authority runs through Sam Sifton’s useful new book, Thanksgiving: How to Cook It Well (Random House, $18). Once the Times’ restaurant critic, where he would spend T-Day answering calls from panicked readers, and now national editor, Sifton is not shy when it comes to telling you how to observe the holiday — and use his book.
Sifton laudably warns readers early that “Thanksgiving is not a book for everyone.” The feast he outlines is a traditional, turkey-centric one. The foods and recipes are familiar ones rather than new or trendy. He has ladles of practical advice, humor and reassuring words, to get you through the holiday successfully.
— Bill Daley