Sponsored
Serious Pig - by John Thorne & Matt Lewis Thorne (Paperback)
In Stock
Sponsored
About this item
Highlights
- In this collection of essays, John Thorne sets our to explore the origins of his identity as a cook, going "here" (the Maine coast, where he'd summered as a child and returned as an adult for a decade's sojourn), "there" (southern Louisiana, where he was captivated by Creole and Cajun cooking), and "everywhere" (where he provides a sympathetic reading of such national culinary icons as the hamburger, white bread, and American cheese, and sits down to a big bowl of Texas red).
- About the Author: John Thorne and Matt Lewis Thorne live in Northampton, MA.
- 528 Pages
- Cooking + Food + Wine, Regional & Ethnic
Description
About the Book
In his third collection of essays, Thorne sets out to explore the origins of his identity as a cook, while he examines how different areas of the country has affected his character on food.Book Synopsis
In this collection of essays, John Thorne sets our to explore the origins of his identity as a cook, going "here" (the Maine coast, where he'd summered as a child and returned as an adult for a decade's sojourn), "there" (southern Louisiana, where he was captivated by Creole and Cajun cooking), and "everywhere" (where he provides a sympathetic reading of such national culinary icons as the hamburger, white bread, and American cheese, and sits down to a big bowl of Texas red). These intelligent, searching essays are a passionate meditation on food, character, and place.
Review Quotes
"[Thorne's] richest book yet; one in which simple disparate thoughts begin to coalesce into a genuine philosophy of food." --Ruth Reichl, Saveur
"Here's a rare treat, a book in which the recipes are only a means to an end or stepping stones in cultural detective stories . . . [Thorne's] folkloric approach to food nourishes the brain as well as the body." --William Rice, Chicago Tribune "The Thornes love their subject, but critically, knowledgeably and with a sense of humor that makes the narrative flow as if velvetized by mayo." --Sheila Himmel, The Washington Post Book WorldAbout the Author
John Thorne and Matt Lewis Thorne live in Northampton, MA. They have published the food letter Simple Cooking for 20 years.
Shipping details
Return details
Frequently bought together
Guests also viewed
Discover more options
