Pot on the Fire

Further Confessions of a Renegade Cook

Nonfiction, Food & Drink, Food Writing
Cover of the book Pot on the Fire by John Thorne, Matt Lewis Thorne, Farrar, Straus and Giroux
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Author: John Thorne, Matt Lewis Thorne ISBN: 9781429930451
Publisher: Farrar, Straus and Giroux Publication: April 1, 2011
Imprint: North Point Press Language: English
Author: John Thorne, Matt Lewis Thorne
ISBN: 9781429930451
Publisher: Farrar, Straus and Giroux
Publication: April 1, 2011
Imprint: North Point Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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