Simple Cooking

Simple Cooking combines food essays and recipes from John Thorne's celebrated food newsletter, Simple Cooking, which he self-published from 1980-1995. The book presents his musings on ingredients, cooking methods, and food memories alongside practical recipes and techniques. Thorne writes about humble foods like bread, beans, pasta, and eggs with historical context and personal reflection. His approach focuses on basic ingredients and straightforward preparation methods rather than complex restaurant-style dishes. The essays cover topics from breakfast traditions to late-night snacks, interspersed with recipes that emphasize simplicity and authenticity. Thorne includes both traditional recipes and his own adaptations developed through years of home cooking. This collection explores the connections between food, memory, and daily ritual through direct prose and hands-on cooking instruction. The work stands as a meditation on finding meaning and satisfaction in basic culinary practices.

Readers value Thorne's thoughtful, personal writing style and philosophical approach to food and cooking. Many note his ability to find meaning in simple dishes and everyday meals. Reviews highlight how he connects food to memory, culture, and human experience. Likes: - Clear, detailed recipe instructions - Stories and context behind each dish - Focus on basic ingredients and techniques - Meditative quality of the writing Dislikes: - Limited photos/illustrations - Some recipes seen as too basic - Writing style can be verbose for those seeking quick recipes Ratings: Goodreads: 4.2/5 (89 ratings) Amazon: 4.5/5 (31 ratings) Notable reader comments: "More a book about thinking about food than a cookbook" - Goodreads reviewer "Changed how I approach cooking simple meals" - Amazon reviewer "His breakfast essay made me reconsider my morning routine" - LibraryThing review

Home Cooking by Laurie Colwin Her collection of essays connects cooking to memory and daily life through unadorned observations about preparing meals in a tiny New York kitchen.

An Everlasting Meal by Tamar Adler The narrative follows ingredients from market to table, teaching kitchen economy and intuitive cooking through linked essays that build upon one another.

The Art of Eating by M.F.K. Fisher These collected works present food writing as literature, combining personal stories with cultural history and practical kitchen knowledge.

The Gastronomical Me by M.F.K. Fisher This memoir traces Fisher's culinary education through France and America, revealing how food shapes relationships and understanding of place.

The Man Who Ate Everything by Jeffrey Steingarten Steingarten's investigations into food science, history, and preparation methods combine research with personal experience in the kitchen and at the table.

🔖 John Thorne wrote Simple Cooking as a collection of essays that originally appeared in his food newsletter "Simple Cooking," which he self-published with his wife Matt Lewis Thorne from 1980 to 2016. 🍳 The book challenges conventional wisdom about "proper" cooking techniques, advocating instead for personal, intuitive approaches to food preparation. 📝 Thorne's writing style has been compared to M.F.K. Fisher and John McPhee, combining deeply personal narratives with cultural and historical insights about food. 🥘 Each chapter begins with a recipe but evolves into philosophical musings about food, memory, and the rituals of eating - making it as much a book about food literature as about cooking. 🏆 The book helped establish Thorne as one of America's most respected food writers, leading to his receiving the James Beard Foundation's award for Best Food Writing.