Details
Synopsis
John Thorne's entertaining third collection of food writings takes him from his New England home to the British Raj, the Italian cucina, and the Irish potato famine--all in the interests of satisfying his far-ranging curiosity about food and cookery. Chosen by the New York Times as one of the best cookbooks of 2000.
| Size | | Length: | 390 pages | | Height: | 9.3 in | | Width: | 6.5 in | | Thickness: | 1.5 in | | Weight: | 24.0 oz |
Industry Reviews
"How to come up with yet more laudatory adjectives to describe the continuing excellence and inventiveness of America's premier philosopher of food?...This handsome volume, with more than 100 recipes incorporated throughout, belongs next to Elizabeth David, M. F. K. Fisher and Jeffrey Steingarten...."
Ingle
"Any subscriber to John Thorne's food letter, Simple Cooking, knows to expect a steady stream of opinions, by turns cranky and endearing. I prefer Thorne gluttony to the guilt-inducing buildup of loose paper, so I usually wait for his collections of essays, of which POT ON THE FIRE...is the fourth....Thorne is seldom concise, but it's worth enduring his occasional nattering to be rewarded by his sharp insights."
New York Times Book Review - Corby Kummer (12/03/2000)
"Without being preachy and with great good humor and insight, [John Thorne] instructs readers through the 'process' of cooking. He asks the questions you would have asked if you'd thought of them....[H]e delights in his experiences and the sharing of them.Every page contains fascinating new information bestowed upon us like gifts....He is accessible, encouraging, informative, and sharing. Readers will immediately want to share him with their old best friends."
Bloomsbury Review - Deborah Lowenstein
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