In this collection of essays, John Thorne sets out 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.
Auflage
Sprache
Verlagsgruppe
Farrar, Straus and Giroux
Illustrationen
Includes Recipes, Mail Order Sources, and an Index
Dateigröße
ISBN-13
978-1-4668-0598-9 (9781466805989)
Schweitzer Klassifikation
John Thorne and Matt Lewis Thorne live in Northampton, MA. They have published the food letter Simple Cooking for 20 years.
