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Outlaw Cook, by John Thorne, Matt Lewis Thorne
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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.
- Sales Rank: #610473 in Books
- Published on: 1992-11
- Original language: English
- Number of items: 1
- Dimensions: 1.27" h x 6.33" w x 9.30" l,
- Binding: Hardcover
Most helpful customer reviews
53 of 53 people found the following review helpful.
John Thorne is my culinary hero
By Michael C DC
My first contact with John Thorne was a review of "Serious Pig" that appeared in the Washington Post. I quickly bought the book, and Thorne's two other books, "Simple Cooking" and "Outlaw Cook," and devoured them all. I have bought many copies of each (especially "Outlaw Cook") to share with friends who are serious cooks.
Unlike an ordinary cookbook writers, John Thorne doesn't just share recipes (although there are plenty of them); he inspires good cooks to be better. His style is less about fancy food for dinner parties than about stunningly good food to share with close friends, or to enjoy in contemplative solitude.
In "Outlaw Cook," John shares his memories of his first kitchen, in a cold-water flat on the lower east side of Manhattan, and the important lessons he learned there. He goes on to talk about the properties of garlic as a seducer that possesses body and soul(10 pages on garlic soup!), and about food that is loaded with it. He writes a chapter on "The Perfect Pecan Pie," not to tell you how to make it, but to help you find your own perfect pecan pie. He spends forty pages on sourdough bread, and I felt when I finished that I understood the process (although it took some practice before I really had it just right). There is a pear-ginger cake that is a revelation, although I added a warm caramel sauce to John's recipe for a Christmas dinner treat that has become a tradition.
John Thorne writes about food with keen knowledge, imagination, emotion, wit, and heart I've never found before. He's been compared to M.F.K. Fisher, but he's earthier. His writing has a visceral quality that evokes our most hidden emotions about the food we eat.
John Thorne's books are not for the novice. They are for the cook who knows the ways of the kitchen, but wants to learn to trust his imagination, to leap forward into a new realm where the food one cooks satisfies the hunger of the soul as well as the stomach.
0 of 0 people found the following review helpful.
Not just a cookbook
By Noah Pippen
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!
5 of 5 people found the following review helpful.
COOKING SENSE AND SENSIBILITY
By Gaelan Benway
Serendipity put this book into my hands, and I am most grateful. To declare that OUTLAW COOK is a skillful, fascinating collection of essays, recipes, and reviews is accurate, but fails to acknowledge the truest contributions of this unique volume. John Thorne writes with a warmth and self-effacing humor that welcomes even the most callow non-foodie to the kitchen. Thorne, in delicious morsels served throughout the book, offers his readers a sort of cook's autobiography. He's wonderfully transparent about the whys and wherefores of learning to cook, inviting us to give ourselves permission - as he has done for himself - to play in the kitchen, honor our appetites, and be imperfect. The measures of mastery, it would seem, are an idiosyncratic cuisine and a perpetual sense of curiosity. Most of all, though, Thorne gives voice to the myriad celebrations, comforts, and connections inherent in the preparation and sharing of food.
Many of the essays in OUTLAW COOK are striking in their anthropological or historical depth. Thorne is adept at placing food into contexts; time, place, and culture (high and low) are all important here, but so are individual memory and experience. I was moved repeatedly, reading the book, as Thorne's descriptions triggered my own memories of particular foods in particular places. I was also deeply touched by the relationships Thorne draws among food and cooking, preparation and consumption, solitary and social pleasures. I found as I read that my own sense of myself as a cook and as an eater became more clear, balanced, and healthy. By the end of reading OUTLAW COOK, I had begun the transition from observer - wanting only to watch John and Matt Lewis Thorne work their magic - to participant - trying to cast a spell or two of my own. A marvelous gift from a remarkable book!
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