Gourmet magazine editor Ruth Reichl tells us what the holiday might be like in New York City this year, we have a guide to brining turkey from Cook's Illustrated magazine, and Lynne shares Thanksgiving cooking tips and her recipe for Moroccan-Inspired Turkey. British writer Jim Crace looks charity square in the eye in a story from his book The Devil's Larder. Examining Crace’s alimentary materialism in a series of tableaus that produce digestive upsets, this chapter. Crace is a writer with a distinctive vision and, true to form, The Devil's Larder is unorthodox both in its structure and its approach to its subject.
We'll hear about hard apple cider, an old-time American alternative to wine, from Steve Wood of Farnum Hill Ciders. British author Jim Crace’s seventh novel, The Devil’s Larder, uniquely portrays food objects as materially agential forces. Jim Crace, the British author of Quarantine and Being Dead, takes on the challenge of writing fiction about food in his latest work, The Devil's Larder. Jane and Michael Stern are eating seven sweets and seven sours at the Dutch Kitchen in Frackville, Pennsylvania. We'll be talking with Jim about food and its role in our lives, a subject he covers with passion and wit in his book, The Raw and the Cooked: Adventures of a Roving Gourmand. The dreaded skirt he has to wear and the exclusion he constantly has to go through. You may remember him from Legends of the Fall. The book takes the form of a diary of sorts and the reader experiences the frustrations Green has to go through: the fact that people buy him dolls and not cars. It's our annual Thanksgiving show and we're celebrating with one of America's most beloved authors: poet, novelist, and screenwriter Jim Harrison.
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