Posted by Jenn Smith, November 14, 2007 at 1:00 PM
In addition to his new, encyclopedic Cooking, James Peterson has collected tips, culinary advice (how to season a pan, sharpen a knife, freeze clear ice cubes), and basic recipes in What's a Cook to Do. He gives step-by-step carving advice and includes a no-frills roasting recipe that exists at the opposite end of the spectrum from James Beard's chatty recipe for his own favorite bird. Great for a beginner or an old hand that simply doesn't want to fuss too much with the turkey, this is a building block of the Thanksgiving world.
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Posted by Jenn Smith, October 31, 2007 at 2:45 PM
The "my" of this recipe's title is James Beard, who observed that "American food is anything you eat at home". As no meal is more associated with home cooking than Thanksgiving, and no food writer was a greater champion of our country's regional cooking, it seems fitting to select a recipe for the Great American Bird from James Beard's American Cookery. The recipe has simple flavors to let the taste of the turkey take center stage, and gives step-by-step for trussing. It's also a nostalgic choice: my grandmother made giblet gravy according to Beard's instructions.
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