Discover an Exclusive Sneak Peek into "Table for Two" by Amor Towles

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Amor Towles, the novelist behind the international bestseller "A Gentleman in Moscow," returns with "Table for Two" (Viking), an irresistible collection of short stories and a novella flavored with wit, intrigue, and a dash of bitter fate.

Read an excerpt below, in which the sacrosanct holiday of Thanksgiving is pierced with some bitter truths that just might be hard to swallow.  

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"Table for Two" by Amor Towles

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Thanksgiving, a holiday that has transformed into a day of feasting over centuries, seems ironic when considering the quality of traditional Thanksgiving food. The process of stuffing and roasting a large turkey is perhaps the least ideal way to appreciate a game bird. The essence of consuming a game bird lies in savoring the delicate flavors that are absent in domesticated poultry. Birds like partridge, pheasant, and quail can be prepared in ways that truly delight the taste buds; however, cooking a large, corn-fed turkey meant to serve a crowd often results in dry, overcooked meat. The challenge of roasting a turkey has led to various culinary experiments, such as cooking the bird upside down or deep frying it, which can sometimes lead to less than desirable outcomes. In contrast, a simple four-pound chicken roasted with lemon, rosemary, and garlic can provide a consistently delicious meal.

The tradition of having each family member contribute a dish to the Thanksgiving meal has only added to the limitations of serving a large turkey. Some relatives, who may not excel in the kitchen, end up bringing questionable dishes like vegetable casseroles with unconventional ingredients. Once a dish receives a compliment, it becomes a permanent fixture at the Thanksgiving table, passed down through generations. The meal itself is often served at odd hours and prepared by multiple cooks, resulting in dishes that are overcooked, undercooked, or served cold. For those with refined palates, Thanksgiving can be a challenging culinary experience.

In 1988, I decided to break away from this tradition and began celebrating Thanksgiving at a Chinese restaurant on Lexington Avenue, a departure from the typical Thanksgiving fare. This change allowed me to avoid the chaos of the traditional Thanksgiving meal and enjoy a more discerning dining experience.