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Bound With These Titles
On Order
Summary
Summary
NEW YORK TIMES BESTSELLER . From the New York Times food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family
"A book to make home cooks, and those they feed, very happy indeed."-Nigella Lawson
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR . Town & Country . Garden & Gun
"People are lonely," Sam Sifton writes. "They want to be part of something, even when they can't identify that longing as a need. They show up. Feed them. It isn't much more complicated than that." Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat.
From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at The New York Times , Sam Sifton's See You on Sunday is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The200recipes are mostly simple and inexpensive ("You are not a feudal landowner entertaining the serfs"), and they derive from decades spent cooking for family and groups ranging from six to sixty.
From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts, See You on Sunday is an indispensable addition to any home cook's library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.
Reviews (3)
Publisher's Weekly Review
New York Times food editor Sifton delivers a lush and fun guide to creating memorable Sunday dinners for large groups of friends and family. Advising readers not to take Sunday dinners "too seriously" because they are "simply special occasions that are not at all extraordinary," Sifton provides enhanced takes on such classic recipes as chicken Provençal, barbecued pork ribs, and calzones. The recipes are straightforward, and their introductions are both entertaining, thanks to Sifton's lyrical prose ("The onion leaves a sweet whisper"), and helpful (he lists crab and pheasant as alternatives to chicken for his gumbo). Some of the less familiar options include roast goose with potatoes, sweet and sour brisket (the two key ingredients are soy sauce and Coca-Cola), and shrimp pizza with bacon and artichokes. Readers will also relish the advice Sifton offers, including how to keep plates warm (e.g., put the plates in the dishwasher and use the "plate warmer" function) and how to save money when purchasing meats (he suggests buying cheaper cuts that still pack lots of flavor, like pork butts). This is an excellent resource for family meals that readers will turn to time and again. (Feb.)
Booklist Review
Sunday dinners bond families, and they also bring together all sorts of groups of friends and acquaintances, nurturing bodies and spirits with good food and drink. New York Times food editor Sifton (Thanksgiving, 2012) credits his appreciation for Sunday dinners to delightful meals prepared at his Brooklyn parish, and he hopes to encourage others to cook and serve such joyful repasts. Some of his suggestions could not be simpler: a beef stew has just beef, chicken stock, onions, garlic, celery, and big chunks of carrot. Ditto mashed potatoes smoothed with milk and butter. For something completely unexpected, Sifton has a riff on the Szechuan classic mapo dofu, reimagining it as a spicy sauce for rice or pasta. The bold cook can produce seafood for a crowd with fish cakes, chowder, or Yucatán shrimp. The point of these recipes is not to be fancy, though occasionally Sifton introduces unusual ingredients such as Scotch bonnet peppers, or extravagant rib roasts or lobsters. Chapters on vegetables and pastas offer useful ways to stretch quantities to accommodate larger crowds economically, with color photographs adding to the book's overall appeal.--Mark Knoblauch Copyright 2020 Booklist
Library Journal Review
New York Times food editor Sifton's (Thanksgiving: How To Cook It Well) latest is a guide to cooking simple meals for casual gatherings, the kind of Sunday night suppers where friends and family gather for fellowship. Because the intent is to easily and frequently produce food for many people, many dishes rely on grains and legumes or inexpensive cuts of meat stretched by sauces or gravies. Most of the recipes are familiar crowd-pleasers such as spaghetti Bolognese, hard-shell tacos, and potato salad. The desserts chapter features large-batch, mostly fruit-based desserts such as cobblers and crisps that can be made with whatever is available. VERDICT Though large-scale entertaining is not an option as we practice social distancing, this book is equally well suited to cooks looking to stock their fridge or freezer with food that could serve for several meals over the course of a week or longer.--Stephanie Klose, Library Journal