Simple Cooking [Paperback]

John Thorne (Author)

Book Description

Publication Date: November 16, 1996

John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writing that makes him a cult favorite of people who like to think about food.

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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Product Details

• Paperback: 324 pages
• Publisher: North Point Press (November 16, 1996)
• Language: English
• ISBN-10: 0865475040
• ISBN-13: 978-0865475045
• Product Dimensions: 8.5 x 5.6 x 0.8 inches
• Shipping Weight: 8.8 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #92,720 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

11 of 15 people found the following review helpful:

5.0 out of 5 stars Extremely well-written collection of essays, October 10, 1997

By A Customer

This review is from: Simple Cooking (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 '[e-mail]' to subscribe.