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This slim volume is loaded with recipes and information in chapters such as "Making a List and Checking It Twice"; "Appetizers, Snacks, and Beverages" (where you'll find Old Fashioned Egg Nog); "Salads, Soups, and Other First Courses" (try Orange and Red Onion Salad with Cranberry-Orange Vinaigrette); "Roasts, Birds, and Other Main Courses" (if you're over turkey, try Crown Roast of Pork with Apple Stuffing and Hard Cider Sauce); "Side Dishes and Stuffings" (how about Giant Potato and Leek Rösti?); "Festive Breads" (bake up a crusty Moravian Sugar Cake); "Candies" (we liked Chocolate-Orange Truffles); "Cookies" (roll out some Linzer Cookies); "Desserts" (enjoy Deep Dark Stout Gingerbread); and a holiday menu planner. Does that sound all-inclusive or what? There's even more than the thousand-and-one things to do with turkey that Rodgers presented in his first volume in this series, Thanksgiving 101.
What's particularly nice about this book is that Rodgers focuses on the feast, not the setting for the feast. He knows his business and he sticks to it. "When it comes to holiday decorating," he writes,
if it can't be done simply and quickly, I don't do it.... My strengths lie in the kitchen. You won't find me hot-gluing Styrofoam reindeer. But if you can fit craft projects into your schedule, be my guest.--Schuyler Ingle
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.
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