I have been reading Pot on the Fire for weeks now, whenever I get the chance (read a review of it here and another here). With my part-time faculty position and two little kids, my fun-reading time is meager, and getting wrapped up in a wonderfully word-dense, delightful book like that is too compelling to let go of. My magazines lie neglected. One reason I am so enthralled is that I have discovered someone who approaches food and cooking essentially like I do, being fickle in what I have liked over the years, exploring cuisines other than that which I grew up on but with always one foot planted firmly in the familiar. Like the Thornes, I like to fiddle with recipes, and, like them, I do not need to try seven recipes from a cookbook to judge the book as being good, bad, worthy, schlock, etc. (that tidbit from an article about John Thorne; see below).What really got me feeling that I have found culinary compatriots is that John Thorne's relationship with wine exactly describes mine (except that I would replace "tea" with "coffee" in his the essay on that subject). And, he, knowing that his position could well place him in an underclass of food enthusiasts if he missteps, analyzes and describes his position effectively, in detail and with good humor. Basically, he says, wine lovers love wine. They like the whole wine experience and they like even a mediocre quaff. Others of us, maybe we're not aficionados of grapes in any form, really, and prefer only a truly fine vintage. John Thorne: Thank you for that.
I also love the way he describes how Matt and he used to process asparagus differently. From the beginning, she sanely cut the ends off and prepared to discard them, while he fought vainly to keep them, cooking them and disconsolately chewing on their woody fibers until all of the internal pulp had been extracted. I know all too well his desire for preservation of those deceptively beautiful stalks. I went through a phase like his until I came around to Matt's way.
Sarah Karnasiewicz wrote a piece for Saveur that more adeptly explains the Thornes' appeal (read it here). The article includes an interview with John Thorne that cemented my enthusiasm for reading his and Matt's writing.
And, wouldn't you know, I have since subscribed to their magazine, Simple Cooking. When will I have time to read it?
