Pot on the Fire: Further Confessions of a Renegade Cook

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He then goes through his personal experiences with cooking whichever subject, how it fits in with his home life with his wife and collaborator Matt Thorn, and their experiences in devising a way to prepare it that suits their tastes. Each essay is beautifully written and meticulously researched.

Thorn has taught me more about cooking than any other writer, perhaps with the exception of Julia Child.

Pot Fire Further Exploits Renegade

He has his prejudices. My copy of Serious Pig has more food stains on it than any other, and i consider that to be the highest possible praise. Once I obtain my own copy of Pot on the Fire , I feel certain that it will share that fate. Sep 30, Jon added it. Seems better balanced than the other book I have read of his, Outlaw Cook.

I suspect some of the essays seem to share a common base. I liked parts of Outlaw Cook, but a few essays seemed overly dramatic and struck me as Thorne was trying too hard to examine himself. This book has a more more warm and stable feeling. I'd empathize books on food, not just cook Seems better balanced than the other book I have read of his, Outlaw Cook.

I'd empathize books on food, not just cookbooks. I've been taking pictures with my cel phone of interesting citations, but I'm tempted to simply xerox the bibliography at the end. Like shows like Good Eats or shows with more historical perspectives on recipes and cooking? I'd recommend reading it. Dec 29, Mary rated it really liked it. Such a pleasure to read a book written by someone who cares so much about a good meal. This is a simple, thorough approach to cooking. The book has recipes but that isn't the focus.

It is a narrative about how a good recipe or meal comes about within the full context of the cook of that meal, in ths case, Thorne. I found his discussion of caponata especially fruitful. I have always disliked that dish, whether cooked myself or eaten elsewhere.

Finding it to be greasy, often slimy and chewy. After Such a pleasure to read a book written by someone who cares so much about a good meal. After reading his discussion of how good it could be, I set out to remake it.

And, it turned out excellent. Oct 24, Amanda Vogelbaum rated it it was amazing Recommends it for: Co-authored by an open-minded husband and wife team. Think of them as food detectives or culinary anthropologists whose well-written food memoir not their only one will surely transport you though space and time to experience some truly unique food adventures. Reap the benefits of their careful research and partake in the adventure by attempting the recipes that conclude each chapter. For lovers of both food and history.

May 24, Zach rated it really liked it. Each chapter is about a dish, ingredient, or technique, normally stumbled upon by accident. The history of each food is well-written and meandering, and the recipes are all accessible. I'm glad I read it.

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I've made a couple recipes from the book, and I think I appreciate them a little more having read some of the backstory behind the food. Oct 01, Torrey Lewis rated it liked it. Parts of this book I found fascinating, like the culinary history of Ireland, and the progression of cooking rice through the ages. Other parts got bogged down in needless subtle variations of recipes and praise of cookbooks through the ages.

Overall an interesting read, and it is a book that I will probably use as a reference in the future, but not one that I will have the desire to re-read in its entirety. Jul 24, Elizabeth rated it really liked it Shelves: His obsession with perfecting cetain dishes is impressive, and although I would not have the focus make rice over and over and over again, it's nice to have someone do it for me and then write about it. I think I will also read Serious Pig and check out his newsletter.

May 04, nina rated it it was ok. Sep 05, Kelly rated it it was amazing Shelves: Great collection of essays for the food lover. 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. Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. To get the free app, enter your mobile phone number.

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Pot on the Fire: Further Exploits of a Renegade Cook

Page 1 of 1 Start over Page 1 of 1. Product details File Size: April 1, Sold by: Related Video Shorts 0 Upload your video. Share your thoughts with other customers. Write a customer review. There was a problem filtering reviews right now. Please try again later. Kindle Edition Verified Purchase. I bought this quirky, charming, wonderfully warmhearted book after reading a recommendation on Molly Wizenberg's blog, Orangette.

While I wasn't sure what to expect initially, it quickly drew me in. The stories are wonderful, and the recipes even more so. Real life, obsessive, passionate, determined cook.

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