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From the PublisherCookbooks dedicated to the Thanksgiving meal would fit in the top drawer of a nightstand. Inspiring ones, well, no space required.
Portlander Diane Morgan's "The Thanksgiving Table" fills the void, and does it nicely with its friendly narration and lovingly realistic food photos by fellow Portlander John Rizzo.
Done in quiet autumn tones, "Table" is both mother's shoulder in the kitchen for beginner cooks and oft-needed inspiration for tired VTCs (Veteran Thanksgiving Cooks).
Along with traditional recipes (sausage stuffing), updated classics (Sauteed Green beans with Shallot Crisps) and new twists (Double-Crusted Cranberry-Blueberry Pie), Morgan includes easy instructions for brining, the new classic method for roasting a bird.
Preparation timetables, tips on cooking ahead and ideas on homey table decorations are given their due, as is everybody's favorite subject—stuffing.
You'll be tempted by Italian Sausage, Mushroom and Sage Stuffing, Cheddar and Jalapeno Corn Bread Stuffing, and Bread Stuffing with Apples, Bacon and Caramelized Onions. But be prepared: She gives instructions only for baking them in a pan; you're on your own to figure out what size bird the amounts accommodate.
That aside, "The Thanksgiving Table" is a pleasure to read, easy to use and just the company a cook needs on one of America's favorite holidays. -The Oregonian