Pot on the Fire: Further Exploits of a Renegade Cook

by John Thorne, Matt Lewis Thorne

Pot on the Fire is the latest collection from "the most enticing, serendipitous voice on the culinary front since Elizabeth David and M.F.K. Fisher" (Connoisseur). From nineteenth-century famine-struck Ireland to the India of the British Raj, from the bachelor's kitchen to the Italian cucina, Thorne is an entertaining, erudite, and inventive guide to culinary adventuring and appreciation.

Genres: Food, Cooking, Food Writing, Essays, Cookbooks, Nonfiction

416 pages, Paperback

First published January 1, 2000

Reviews

[Chadwick · Rating 5 out of 5]

John Thorn's writing reminds me of Pauline Oliveros' concept of Deep Listening: when Thorn starts to cook something, he moves in with it, inhabits it, allows it to tell him how to prepare it. The essays in this collection (from his Outlaw Cook newsletter) mostly each focus on one dish, or even one ingredient. Each methodically explores the origins and history of that dish, and its place in its cuisine. 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. He has his prejudices. notably a tendancy towards a minimalist sort of "authenticity," but this is something that makes him all the more useful as a teacher, in that he presents a very fundamental approach to a given dish, allowing each cook to find was of making it their own. 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.

[Loni Ivanovskis · Rating 5 out of 5]

I think this might be one of my favorite food essay/cookbooks ever. If you like Laurie Colwin, this is in that vein.

[Jeffrey Vaicunas · Rating 5 out of 5]

My favorite modern food writer, the platonic ideal of what every annoying recipe blogger wants to be, longform essays about food, life, recipes, history... comfortable and compelling stuff

[Jon]

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. [return][return]His descriptions of food are superb, as are his hints and citations which make me want to hunt down more books about food. (I'd empathize books on food, not just cookbooks.)[return][return]I got this from the library and it's hard to return it. I've been taking pictures with my cel phone of interesting citations, but I'm tempted to simply xerox the bibliography at the end. [return][return]Like food? Like shows like Good Eats or shows with more historical perspectives on recipes and cooking? I'd recommend reading it.

[Mary · Rating 4 out of 5]

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 reading his discussion of how good it could be, I set out to remake it. And, it turned out excellent.

[Amanda Vogelbaum · Rating 5 out of 5]

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. Bon appetit!

[Zach · Rating 4 out of 5]

John Thorne seems to be the type of ADD-obsessive with whom I can identify. 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. 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.

[Torrey Lewis · Rating 3 out of 5]

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.

[Elizabeth · Rating 4 out of 5]

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.

[nina · Rating 2 out of 5]

made me sleepy. not in a bad way.

[Kelly · Rating 5 out of 5]

Great collection of essays for the food lover.