Pot on the Fire: Further Confessions of a Renegade Cook

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Farrar, Straus and Giroux, Apr 1, 2011 - Cooking - 528 pages
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Pot on the Fire is the latest collection from "the most enticingly serendipitous voice on the culinary front since Elizabeth David and M.F.K. Fisher" (Connoisseur). As the title suggests, it celebrates-and, in classic Thorne style, ponders, probes, and scrutinizes-a lifelong engagement with the elements of cooking, and elemental cooking from cioppino to kedgeree. John Thorne's curiosity ranges far and wide, from nineteenth-century famine-struck Ireland to the India of the British Raj, from the Italian cucina to the venerable American griddle. Whether on the trail of a mysterious Vietnamese sandwich ("Banh Mi and Me") or "The Best Cookies in the World," whether "Desperately Resisting Risotto" or discovering the perfect breakfast, Thorne is an erudite and intrepid guide who, in unveiling the gastronomic wonders of the world, also reveals us to ourselves.

 

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User Review  - JonathanGorman - LibraryThing

Seems better balanced than the other book I have read of his, Outlaw Cook. I suspect some of the essays seem to share a common base. I liked parts of Outlaw Cook, but a few essays seemed overly ... Read full review

LibraryThing Review

User Review  - mcglothlen - LibraryThing

I keep meaning to get all of John Thorne's books. The essay on rice in this one is worth the price of admission. Note from a few hours after I wrote the above: I seriously don't understand why everybody isn't reading John Thorne all the time. Read full review

Contents

Title Page
PERFECT RICE
BANH MI
DRY TOAST
CAKES ON THE GRIDDLE
SIMPLE FRENCH FOOD
LAST GLEANING
AUTHORS NOTE
INDEX
Notes
Copyright Page

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About the author (2011)

John Thorne and Matt Lewis Thorne live in Northampton, MA., where they publish the bimonthly food letter Simple Cooking.

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