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. We'll hear about hard apple cider, an old-time American alternative to wine, from Steve Wood of Farnum Hill Ciders. 4/5: An exceptional collection of short stories all revolving around food or things related to food. 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. Examining Crace’s alimentary materialism in a series of tableaus that produce digestive upsets, this chapter. Here he gets to work really close to the bone, producing 60 brief flights of fantasy on appetite, food and objects of desire. There’s Boyd’s bereaved old woman literally consuming her grief. The Devil's Larder: A Feast by Jim Crace 4.5 (2) eBook (First Edition) 7.99 Instant Purchase Available on Compatible NOOK Devices and the free NOOK Apps.

You may remember him from Legends of the Fall. British author Jim Crace’s seventh novel, The Devil’s Larder, uniquely portrays food objects as materially agential forces. The Devils Larder - Jim Crace Winner of the 2000 National Book Critics Circle Award for Fiction for 'Being Dead, ' Crace is known for his finely honed style. Photograph: Richard Campbell Set against these images of food as a generator of life is the opposite idea. It's our annual Thanksgiving show and we're celebrating with one of America's most beloved authors: poet, novelist, and screenwriter Jim Harrison.

Devils Larder by Jim Crace