EBOOK
About
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.
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Reviews
"To think of Thorne as only a food writer is the same as considering Raymond Chandler just a mystery writer."
Jim Harrison, Esquire
"Thorne's company is worth seeking. He comes across as an iconoclast without a mean streak, an amusing but serious searcher after culinary truths."
William Rice, The Chicago Tribune
"John Thorne is simply the best writer about food in the country."
Leo Lerman, Gourmet