Serious Pig: An American Cook in Search of His Roots

by John Thorne, Matt Lewis Thorne

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.

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

528 pages, Paperback

First published January 1, 1996

Reviews

[Chadwick · Rating 5 out of 5]

I read this book again and again. I use it in the kitchen more than almost any other text, not only for the recipes but for the well-thought out approach to craft that Thorne shares throughout all of these essays. His basic clam chowder is one of the finest things that I have ever made, and despite my growing up in Southwest Louisiana, this book's Yankee author taught me how to make the best jambalaya I have ever tasted.

[Jkcain · Rating 5 out of 5]

Bean holes, smoked meats, and pancakes. Best book about food I have read.

[Katie · Rating 4 out of 5]

Beautifully written and expertly researched. I truly adored this book, but I ended up skimming through a handful of overly long, meandering essays. One of the only non-academic food compilations that I've felt was (at times) hindered by the depth and breadth of research included. Still highly recommend.

[Kaye · Rating 5 out of 5]

Really enjoy Thorne's writing, sociological studies of food. Have marked a number of recipes to try but not (yet) cooked from it.

[Elaine Bickle Perkins Bazydlo · Rating 5 out of 5]

Excellent writing. I think I would enjoy reading anything Thorne has written on ANY topic. If you’re not detail-oriented you won’t like his style, if you are you will adore him.

[Beth · Rating 2 out of 5]

I read this because Alton Brown recommended it, and I can see why, but it was a lot of information and little of it seemed applicable to me and my cooking style. Part 1 describes a rustic, New England style, heavy on the crustaceans. Part 2 is entirely New Orleans and, while I love a good jambalaya, doesn't do much for me in the everyday. Part 3 is the "serious pig" and really is serious about pig. I'm glad I have it for reference if I ever decide to roast a whole one.

[Lisa · Rating 5 out of 5]

John Thorne is one of my favorite food writers. He’s been doing it long before it was fashionable-or profitable! His first book, Simple Cooking, is out of print, but I credit it for awakening me to the delight of the kitchen. So, I am doing my part in trying to create a larger audience for him. He also publishes a newsletter/website, The Outlaw Cook, which is chock full of fun stuff. You will get insights, recipes, and food lore all wrapped up in delicious writing. Check him out!

[Julia]

This guy loves to eat. There is an entire chapter devoted to perfectly cooked rice.

[Ann Marie]

I'm going to have to come back to this book. Or not. I just couldn't get into it. Sometimes with me that's at timing issue and nothing to do with the quality of the book. We'll see.