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Download Outlaw Cook ePub

by John Thorne

Download Outlaw Cook ePub
  • ISBN 0907325866
  • ISBN13 978-0907325864
  • Language English
  • Author John Thorne
  • Publisher North Point Press (1999)
  • Pages 378
  • Formats lrf rtf azw mbr
  • Category Cooking
  • Size ePub 1882 kb
  • Size Fb2 1549 kb
  • Rating: 4.2
  • Votes: 561

An iconoclastic eater encourages readers to listen to their thoughts and create their own recipes and shares his essays about his earliest cooking lessons and his opinions on the food writers of the past ten years.

John Thorne is a culinary writer born in Quincy, Massachusetts, who has written a number of best-selling books on gastronomy.

John Thorne is a culinary writer born in Quincy, Massachusetts, who has written a number of best-selling books on gastronomy. A graduate of Amherst College, he began to teach himself to cook frugally while living briefly in New York City's Lower East Side, where he sought to become a writer of some sort as a young man during the 1960s. By the early 1970s, he was a teacher for several years at Stockbridge School, a progressive New England boarding school that became defunct in 1976.

In this very autobiographical cookbook, John Thorne, author of Simple Cooking (1987), shows how learning to cook can become a voyage of self-discovery

In this very autobiographical cookbook, John Thorne, author of Simple Cooking (1987), shows how learning to cook can become a voyage of self-discovery In this very autobiographical cookbook, John Thorne, author of Simple Cooking (1987), shows how learning to cook can become a voyage of self-discovery

Find many great new & used options and get the best deals for Outlaw Cook by Matt Lewis Thorne .

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.

Outlaw Cook - John Thorne. All I wanted to do was to go into the kitchen and cook. Why did that prove so very difficult? Outlaw Cook is an assembly of pieces that for the most part were first published in Simple Cooking, the food letter my wife, Matt, and I write and publish. It has now survived for over a decade, the first issue having been sent out sometime in the fall of 1980.

John Thorne, with Matt Lewis Thorne. Farrar, Straus and Giroux. John Thorne, with Matt Lewis Thorne. 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.

Offered here is a Vintage 1992 Outlaw Cook by JOHN THORNE with MATT LEWIS THORNE Hardcover . All items from smoke free homes. Combined shipping on additional books is . 5 each additional

Offered here is a Vintage 1992 Outlaw Cook by JOHN THORNE with MATT LEWIS THORNE Hardcover Cookbook SIGNED by Author, but personalized. Please see pics to further assist you in determining condition. I ship very fast, same. 5 each additional. thank you. If you are purchasing furniture, you can pick it up at my location or you may find your own shipper and I will work out times and dates with you and the shipper. You are responsible for all shipping costs.

Both Fisher and Thorne are engaging, witty writers-but Thorne's wit has a harder edge

Both Fisher and Thorne are engaging, witty writers-but Thorne's wit has a harder edge. Though he flaunts a cavalier disdain for recipes and says he's not a good cook, Thorne makes a point of understanding what goes on under the lid, and he can be dead serious about procedure: Here, he discourses extensively on making bread in a wood-fired oven and without commercial yeast packets, then ends the section not with recipes but with a bibliography. Both substantive and refreshingly quirky: Thorne's food- writing can feed your head and clear it of the prevailing burble.

Talk about Outlaw Cook


elektron
I am a devotee of food writing not cookbooks. John Thorne is right up there with Jim Harrison's writings on food. I have just finished a second book and blanking on the name something like Mouth Wide Open. John writes with humor, irreverence, love and inspiration. I love the historical details and how John and Matt arrive at their versions of dishes. I love cooking and use recipes but always have to improvise some either because I lack a specific ingredient or just want to add something. For people who enjoy food (I hate the term "foodies") and reading about food-this is a book for you.
Whitemaster
Thorne's approach is write about a topic, show some recepies, and then discuss some sources. He tends to avoid anything complex - ingredients and techniques are simple enough that they feel like they done by anyone who wants to move beyond the microwave.

In addition, he discusses his reasons for how the recipes came about and the things he tried that did _NOT_ work. Knowing what not to can be just as important as knowing what to do.

An excellent first book for anyone who wants to think about what they are trying to cook.
Olma
What a great book. The stories keep you coming back. I read it one recipe at a time and it read like chapters. The author just has a talent for words and his tales really draw you in to the recipes he lays out in each story. I want to cook everything in this book!
Lianeni
Beautiful and timeless food writing
Lbe
One very good cook book.
Kirimath
LOVE JOHN THORNE - ITS THE COOK!!! not the kitchen!!
INwhite
This book is a great collection of essays which any culinary enthusiast will appreciate. I decided to but this book after reading a recommendation by Alton Brown, once again Alton has not lead me astray. This book is worth buying even if the only chapter you read is "The Baker's Apprentice." This chapter inspired me to try creating my own sourdough starter and homemade artisinal bread. The results have been extraordinary and that praise comes from a man who often passes on bread before dinner. After this book and making my own simple artisinal sourdough I find it even harder to enjoy bread. The vast majority of bread you eat relies to heavily on additives and most breads I find incredibly lacking in true depth of flavor. I realize this review only focused on one chapter... but that one chapter has been more valuable than most whole cookbooks I have read.
This is one of the best cooking books that I have read.
The thing I have noticed is that it reads a lot like a novel, and I catch myself quite often getting caught up in it and losing track of time.