John Thorne’s Outlaw Cook is a must have for your gastronomical library. His writing is refreshing, informative, and very modest.
There is less pomp and more circumstance in Thorne’s writing. He takes you on a gustatory journey beginning with his early year’s in Manhattan’s lower east side where he skimmed the poverty belt as well as learned how to eat. Whether perfecting his omelet flipping technique or wandering through Chinatown to frequenting the Empanada stands, Thorne discovers that there is more to just being a writer in the Big Apple. Rather, it involves a little sustenance, which soon becomes his muse.
The rest of Outlaw Cook, demonstrates that Thorne is an authority on food he is just a very modest and laid back one, which makes him even more appealing. While he invests in a wood oven stove for some serious bread making, he is also relaxed about the annals of gastronomy and takes pleasure in stirring a pot of chili with a beer in hand. Whether the dish is a success or gastronomical landmark does not matter so much. Rather, it is the process and probably the company, too.
In his chapter titled, On Not Being A Good Cook, he simply states:
Professional food folk, especially, are confused and sometimes upset by my lack of interest in the sorts of competencies that most interest them. Why do I write about food at all if I’m not an expert in the art of good cooking, nor do I want my readers to be? Because I think you don’t have to be a good cook, or even aspire to be one, to be an interested cook.
Here, the reader begins to see that the author is wise and ahead of his years surpassing the foodie snobs and elites proving that simple interest and appetite are all a good food writer needs.
What a thoughtful, compelling blog! LesGensFaims is one of my new faves. Keep rollin' 'em out, lady.
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