Outlaw Cook

Front Cover
Farrar, Straus and Giroux, Oct 31, 1994 - Cooking - 384 pages

In essays ranging from his earliest cooking lessons in a cold-water walk-up apartment on New York's Lower East Side to opinions both admiring and acerbic on the food writers of the past ten years, John Thorne argues that to eat exactly what you want, you have to make it yourself. Thorne tells us how he learned to cook for himself the foods that he likes best to eat, and following along with him can make you so hungry that his simple, suggestive recipes will inspire you to go into the kitchen and translate your own appetite into your own supper.

 

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OUTLAW COOK

User Review  - Kirkus

Billed here as ``an iconoclastic eater,'' Thorne—author of a food newsletter and a 1987 anthology drawn from its pages, both titled Simple Cooking—is so far from the usual run of gushing food ... Read full review

OUTLAW COOK

User Review  - Not Available - Book Verdict

This is the type of cookbook an avid cook would like to curl up with and read from cover to cover on a cold winter's day. John Thorne, who publishes the quarterly newsletter Simple Cooking with Matt ... Read full review

Contents

FORTY CLOVES OF GARLIC
TAKING STOCK
ON NOT BEING A GOOD COOK
MANGIAMACCHERONI
Copyright

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About the author (1994)

John Thorne and Matt Lewis Thorne live in Northampton, Massachusetts, where they publish the food letter Simple Cooking. Their book Pot on the Fire won a James Beard Foundation Book Award.

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