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Simple Cooking Paperback – November 16, 1996


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Product Details

  • Paperback: 324 pages
  • Publisher: North Point Press (November 16, 1996)
  • Language: English
  • ISBN-10: 0865475040
  • ISBN-13: 978-0865475045
  • Product Dimensions: 8.7 x 5.5 x 0.8 inches
  • Shipping Weight: 8.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #811,750 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Similarities between the versatile zucchini and the blandly grating familiarity "Have a nice day" could easily escape the average cook, but Thorne, the editor of the Simple Cooking newsletter, thinks about such things. He also ponders Alice B. Toklas and the differences between fat and thin chefs. This multifarious collection of recipe-laced pieces gathers topics as diverse as stuffed grape leaves, picnics and the culinary subculture of "truly awful recipes." The substance of Thorne's work is not the exotic, but the everyday. For example, a department store's food processor demonstration leads him to contemplate picture-perfect ingredients (and the cooks who demand them), turning the event into a thought-provoking essay. Recipes are likewise basic. Cocoa, macaroni and cheese, French toast and cheesecake are lovingly and thoroughly explored. Also offered are more adventurous but equally easy dishes: pears and toasted hazelnuts in whipped cream with Armagnac, strawberries with lemon and black pepper, and pork-and-apple pie. Incisive, hilarious and occasionally nostalgic, this volume will delight many readers, reminding them why they enjoy the pleasures of food and cooking.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Thorne's essays with recipes originated in his culinary newsletter, Simple Cooking. His writing ingredients include reminscence, diary, and daydream, with seasonings of whimsey and irony, and a taste of nostalgia. His recipes evolve naturally from the essays. The recollection of eating his first stuffed grape leaf leads to recalling walks in fragrant fields, the place of grape leaves in Middle Eastern cooking, how to select the fresh leaves, and light recipes for stuffings. A final paragraph suggests further books to read. The next topic is strawberries and cream, a grand topic for many a gifted writer. Literate and leisurely, Thorne will please readers of Fisher and Capon. SP
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

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Most Helpful Customer Reviews

13 of 17 people found the following review helpful By A Customer on October 10, 1997
Format: Hardcover
This is a great collection of essays on diverse food topics. The author (it might be authors - I'm not completely clear on this) writes very well, and views food and its associated pleasures from a fresh and often stimulating perspective. Everything they (he?) write merits attention. I would also refer readers to "Simple Pig" and their newsletter - check 'homeboy@outlawcook.com' to subscribe.
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2 of 2 people found the following review helpful By periphron on June 30, 2014
Format: Paperback Verified Purchase
I love John Thorne, and I have all of his books. This one is his first, and they only get better. I have made so many delightful discoveries through Mr. Thorne's books, as he must have quite the collection of delightfully antiquated and unusual cookbooks of which you'll never hear anywhere else. His essays are a delight, as he takes you through his own discoveries and "wrestling" with a recipe. John Thorne is authentic, gracious, and humble. You'll never be able to take a sham Food Network chef seriously again after discovering John Thorne. Highly recommended, and every recipe he offers is absolutely trustworthy and thoroughly tested--indeed, he takes you through his entire thought process. But as he makes quite clear, his recipes are only starting points--he encourages the reader as well to make a recipe his own and to cultivate his own taste and style.
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2 of 2 people found the following review helpful By carla m. swagerty on April 19, 2013
Format: Paperback Verified Purchase
I read cookbooks for the stories as much as for the recipes; I really enjoyed his stories. I also ordered Mrs. Appleyard Cooks because he mentioned it in his book as a really good source of stories and recipes from earlier years, and it was as fun to read--with some good recipes, also. I would order more Thorne books--
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