“Thanksgiving 101” by Rick Rodgers, soft cover book published by Broadway Books in 1998, first edition, original price $15.00, 165 pages. ISBN# 0-7679-0136-3
Condition: good - covers have some nicks/creases, binding solid, pages look clean, no torn or missing pages.
“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.”
About the Author: “Rick Rodgers is the author of more than thirty cookbooks, including the bestselling 101 series (Thanksgiving 101, Christmas 101, Barbecues 101) and beloved cookbooks on everything from fondue to slow cookers to Viennese pastry. His recipes have appeared in Cooking Light, Fine Cooking, Food & Wine, and epicurious.com, and he is a frequent contributor to Bon AppÉtit. He lives in the New York tristate area.”
Package will weigh approx. 1 pound
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