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A Fakesgiving Feast
“Thanksgiving is not easy,” Sam Sifton warns turkey tyros in his new book “Thanksgiving: How to Cook It Well.” Handily enough, Sifton, who was the restaurant critic at the Times for two years before becoming the paper’s National Editor in 2011 (food + America = Thanksgiving expertise), has produced “a primer on how to face down the Thanksgiving meal… a Thanksgiving ambulance in book form.” With a quarter century of Thanksgivings at the stove—“I have seen a lot of birds”—and experience manning the Times’s holiday hotline, he boasts, “I can help.”
Emma Allen valiantly attempts to cook a Thanksgiving dinner with the help of Sam Sifton’s stern advice: http://nyr.kr/Xif4dC
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"I’m not a reënactor, I’m not a trained historian, and I’m not a trained cook,” Lohman said. “I see it as an elaborate form of performance art."
—Foodie-historian Sarah Lohman “has built a career revisiting long-forgotten recipes from the nineteenth and early twentieth century.”
